Smoked Tomato Ketchup

• 3 hrs 15 min
• 16 SERVINGS
• 30 Cal
• 1 g Protein

Ingredients:

• 4 pounds ripe tomatoes, peeled and seeded
• 1/2 cup chopped shallots
• 1/3 cup packed brown sugar, divided
• 1/2 cup apple cider vinegar
• 1 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

Cooking:

1. Add wood chips, chunks or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.

2. Place tomatoes in single layer on a sheet pan or as directed according to the manufacturer's instructions. Set timer for 15 minutes depending on desired smoke flavor. At end of smoking time, carefully remove tomatoes from smoker. 
3. Add smoked tomatoes and pan juices to large saucepan; heat on medium-low heat. Add shallots, 4 tablespoons brown sugar, vinegar and celery seeds; simmer, uncovered, 2 hours or until reduced to 4 cups, stirring occasionally and breaking up tomatoes with a potato masher. Remove from heat; cool. 
4. Add tomato mixture to blender container. Cover; pulse on and off for 1 minute or until smooth. Return to same saucepan. Add remaining brown sugar, salt, cinnamon and allspice. Simmer over medium heat; reduce heat to medium low. Simmer 30 minutes to 1 hour until reduced to 2 cups or desired thickness. Remove from heat; cool. Pour into sealable glass container and refrigerate for up to 1 week.
Cook's Tip: You may increase the shelf-life of the ketchup in the pantry or refrigerator by following proper canning procedures.