Tomato Lambic Ketchup
Homemade ketchup using ripe tomatoes and infusing the flavors of a wild Belgian lambic ale into it.
Servings Prep Time
24ounce 10minute
Cook Time
1hour
Servings Prep Time
24ounce 10minute
Cook Time
1hour
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. The ketchup can be sealed in sterilized jars and new lids, and kept indefinitely in the pantry.

Executive Chef: Sean Z. Paxton

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