Tomato Lambic Ketchup

Making your own ketchup at home is not only easy to do, but gives you the flexibility to adjust the condiment to your tastes and how you want to use it in or on. Using a sour ale instead of vinegar adds an increased depth of flavor not found in most commercial tomato products.  With the extra addition of lactobacillus | brettanomyces in many of these styles of beer, the increases complexity from their fermentation adds acid, tartness and sour elements.  in comparison, vinegar is made from a fermented liquid (malt | wine { rice – wheat – rye – grape } medium that is mixed with acetobacter to brake down already fermented alcohol.  This is why we cook with beer, it adds flavors that other ingredients don’t have.

Makes: 24 ounces

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière  | Aug 2007 | Issue #8

Home Brew Chef Sean Z. Paxton
Tomato Lambic Ketchup
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Homemade ketchup using ripe tomatoes and infusing the flavors of a wild Belgian lambic ale into it.
Servings Prep Time
24 ounce 10 minute
Cook Time
1 hour
Servings Prep Time
24 ounce 10 minute
Cook Time
1 hour
Home Brew Chef Sean Z. Paxton
Tomato Lambic Ketchup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Homemade ketchup using ripe tomatoes and infusing the flavors of a wild Belgian lambic ale into it.
Servings Prep Time
24 ounce 10 minute
Cook Time
1 hour
Servings Prep Time
24 ounce 10 minute
Cook Time
1 hour
Ingredients
Servings: ounce
Units:
Instructions
  • In a large heavy pot, heat olive oil over medium-low heat and add onions, stirring until they are golden brown about 8 – 10 minutes.
  • Add the sugar, mustard, celery seed, salt and pepper to the pot and cook for another minute. Add the minced garlic and cook another minute. Deglaze the pan with the malt vinegar and lambic, leave behind any yeast from the bottle conditioning, stirring to remove any fond (brown bits on the bottom of the pan). Add the tomato purée and stir until combined. Bring the tomato mixture to a slow simmer, stirring occasionally over low heat. Since the tomato puree has been reduced, a higher cooking temperature can burn the bottom of the pot if not stirred often.
  • After one hour, the mixture should be thick, having a ketchup-like consistency. Transfer to either a blender or a food processor, puréeing the mixture until smooth. Adjust seasoning to taste, if needed.
  • The ketchup can be sealed in sterilized jars and new lids, and kept indefinitely in the pantry.
Sean Paxton

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