Recipe: Umami Ketchup

7.17.2013


It's no secret that I was excited about celebrating the Fourth of July in the actual States this year...  so it's no surprise (or at least it shouldn't have been if you know me) that I got a little carried away with this years festivities. Because everyone knows that America day means picnics on the beach/park with hot dogs, duh! And while I'm not crazy enough to tackle actually making hot dogs, I did ambitiously tackle the sauces that would go on them. I figured those would take my plain ol' store bought dogs to the next level... and they so did! I also reasoned that where there is a summer with actual heat and sun, lots of picnics will be happening and so these special sauces of min would not have been made in vain. I can justify just about anything! So first up I present to you my umami ketchup which I first encountered on a catch up date at Umami Burger with B, one of the four friends I have out here... six if you count Mara and Megan although technically we haven't actually met yet... but those are just minor details. Anyways, my taste buds were blown away and I instantly vowed I would make my own in the near future. The Fourth of July just seemed like the perfect opportunity to debut this most mouth watering ketchup of ketchups and it.was.magical!

Saveur Recipe, (which I adjusted slightly) makes about 2 cups

Ingredients
  • 28 oz. can dices plum tomatoes
  • 3 tbsp. extra virgin olive oil
  • medium yellow onion, chopped
  • 1/2 cup cider vinegar
  • 1/3 cup dark brown sugar, packed
  • 1 tsp. kosher salt
  • 2 tsp. soy sauce
  • 2 tsp. worcestershire
  • 2 tsp. oyster sauce
  • anchovy paste (I used this to calculate the amount)
Directions
  • Puree the tomatoes in a blender (I have a mini on which worked fine) and set aside.
  • Heat the oil in a pan over medium heat, adding in the onions once hot. Cook until soft, about 8 minutes.
  • Add in the tomato puree, vinegar, brown sugar, tomato paste, and salt. Let cook until think, about an hour, stirring occasionally.
  • Puree the now cooked tomato mixture in a blender (I had to do this in parts since my blender is the teeny personal sized ones!) and combine in a bowl once done.
  • Stir in the soy sauce, worcestershire, oyster sauce, and anchovy paste. Make sure to combine well.
  • Transfer into plastic squirt bottles (optional but so much fun!) and chill before using... enjoy!
***Today I am thankful those cute little plastic squirt bottles... I want to make all kinds of sauces now!***

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