Homemade Heirloom Tomato Ketchup
Summer is the perfect time to stock up on sweet, ripe tomatoes and whip up a batch of your very own ketchup!
For the Ketchup:
3 Pounds heirloom tomatoes, cut into large chunks
1 medium white onion, chopped (about 2 cups)
1 red bell pepper, chopped
2 cloves garlic, minced
½ tsp. yellow mustard seeds
½ tsp. celery seeds
¼ tsp. allspice
½ tsp. black peppercorns
1/3 cup apple cider vinegar
1-2 tbsp. coconut sugar
½ tsp. sea salt
1 Dr. Praeger’s Perfect Turk’y Burger Patty
- Combine mustard seeds, celery seeds, allspice, and peppercorns in a double layer of cheesecloth. Tie into a parcel using kitchen twine and secure.
- Add cheesecloth with spices, garlic, tomatoes, onion, red bell pepper, and apple cider vinegar to a large pot. Bring to a boil, cover with a lid, and simmer on medium-low for 20 minutes. Remove cheesecloth bag of spices and set aside.
- Add tomato mixture to a high-speed blender. Blend on high until smooth, about 20-30 seconds. Pour tomato mixture through a fine-mesh sieve, to remove any large clumps or pieces, and back into pot.
- Add cheesecloth bag of spices, coconut sugar (start with one tablespoon, and then adjust to taste depending on sweet you prefer), and sea salt to pot. Bring ketchup to a boil, reduce heat, and simmer on medium-low uncovered for 45 minutes.
- Allow ketchup to cool before storing in a glass mason jar. Store in the refrigerator for up to one month.
- To serve, prepare Dr. Praeger’s Perfect Turk’y burger according to package instructions. Top with lettuce, tomato, onion, and any other desired toppings. Smear with homemade ketchup, and enjoy!