By Traeger Kitchen
Forget the store-bought stuff and spread our version on thick. Smoked tomatoes and a blend of spices make for a ketchup of epic proportions.
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|1||(28 oz) can whole peeled tomatoes|
|1||yellow onion, peeled and quartered|
|2 Tablespoon||olive oil, divided|
|2 Tablespoon||tomato paste|
|1/4 Cup||apple cider vinegar|
|2 Tablespoon||Worcestershire sauce|
|1/8 Teaspoon||ground cloves|
|1/4 Teaspoon||cayenne pepper|
|4 Tablespoon||brown sugar|
When ready to cook, set Traeger temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
Spread tomatoes out in a low, shallow baking sheet.
1 (28 oz) can whole peeled tomatoes
Place tray directly on the grill grate and smoke for 1 hour. Remove from the grill and set aside.
225 ˚F / 107 ˚C
Heat olive oil in a medium sauce pan over medium heat. Add onion and saute 3-5 minutes until translucent. Add garlic and cook 1 minute more until fragrant.
3 Clove garlic
1 yellow onion, peeled and quartered
2 Tablespoon olive oil, divided
Add tomato paste and cook another minute until tomato paste turns a rust color.
2 Tablespoon tomato paste
Deglaze by adding smoked tomatoes, apple cider vinegar and Worcestershire sauce.
1/4 Cup apple cider vinegar
2 Tablespoon Worcestershire sauce
Stir with wooden spoon to pick up all the bits on the bottom of the pan. Add ground cloves and cayenne and bring to a simmer.
1/8 Teaspoon ground cloves
1/4 Teaspoon cayenne pepper
Cook 20 minutes until it is thick enough to coat the back of a spoon.
Add brown sugar and stir to combine.
4 Tablespoon brown sugar
Transfer mixture to a blender and puree until smooth. Adjust seasoning with salt to taste.
To Taste Salt
Transfer to a storage container and to the refrigerator to cool.
Serve with burgers, hot dogs and fries. Enjoy!
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