Ingredients for Worcestershire Tomato Ketchup
- Olive Oil
- Red Onion
- Roma Tomatoes
- 2 cloves minced garlic
- 1/2 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- Sugar
- Fresh Dill
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Allspice
- Celery Salt
- Mustard Seeds
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How to Make Worcestershire Tomato Ketchup
- Heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add 1 medium onion, chopped.
- Cook the onions, stirring occasionally, until deeply browned and caramelized (about 10-15 minutes).
- Add 28 ounces (one 28-ounce can) of crushed tomatoes, 2 cloves of minced garlic, and cook for 5 minutes, stirring occasionally, until the tomatoes have softened slightly.
- Stir in 1/2 cup Worcestershire sauce, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. For a chunky ketchup, skip the next step. For a smoother ketchup, carefully transfer the mixture to a blender and puree until smooth.
- Taste and adjust seasoning as needed. Serve warm or cold with your favorite dishes!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
7g
Carbs
4g
