If you avoid the high-fructose, store-bought version, you’ll appreciate this approach to ketchup. It’s made with agave and molasses, so pile it on your burger with a clear conscience. Add horseradish to make a tangy cocktail sauce, a few drops of Sriracha for sizzle, or brown sugar and ginger to make a delicious barbecue version. — Kellie Hynes
INGREDIENTS
1 28-oz. can whole peeled tomatoes, undrained
1 Tbsp. olive oil
1 large yellow onion, chopped
1 tsp. freshly minced garlic
1 Tbsp. tomato paste
¼ cup agave nectar*
1 Tbsp. molasses
½ cup white vinegar
¼ tsp. ground allspice
½ tsp. salt
PREPARATION
• Pour the tomatoes and their juice into a large bowl. Squeeze the tomatoes with your hands until they break apart. Set aside.
• In a Dutch oven, heat the olive oil over medium heat. Saute the onion until it’s soft and translucent, about 5 to 8 minutes. Add the garlic and saute until fragrant, about 30 seconds.
• Pour the tomatoes into the onion-and-garlic mixture. Add the remaining ingredients, then bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat.
• Let cool slightly, then purée with an immersion blender, if you have one. If using a traditional blender, let the ketchup cool completely before blending and work in batches.
Sweet and savory ketchup will keep in an airtight container, refrigerated, for up to 2 weeks.
*Available in the baking aisle, or near the honey and maple syrup, at area grocery stores
This article appears in May 2013.