Tomato Orval Ketchup
Homemade ketchup using tomatoes and Orval, a Belgian Pale Ale.
| Servings | Prep Time |
| 24ounce | 10minute |
| Cook Time |
| 1hour |
|
|
Ingredients
- 2tablespoon oil, olive
- 2cup onions, walla walla or Maui,peeled and chopped
- 1/4cup sugar, organic
- 1teaspoon mustard seed, brown, whole
- 1/2teaspoon celery seed, ground
- 1tablespoon salt, kosher
- 2teaspoon peppercorns, black, ground fresh
- 2each garlic, clovespeeled and minced
- 2tablespoon vinegar, malt
- 12ounce Orvalsuch as Orval
- 4cup tomato pureesuch as San Marzano Puree Tomatoes
- 1tablespoon miso, red(optional)
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 Orval, adding any yeast from the bottle conditioning, stirring to remove any fond (brown bits on the bottom of the pan). Add the tomato purée and red miso (if using to increade the umami) stirring 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.