Smoked Homemade Ketchup

Smoked tomatoes add a deep, rich flavor to homemade ketchup, bringing in a subtle smokiness that perfectly balances the sweetness and acidity. The result is a bold, complex condiment that makes each bite stand out—perfect for those who want a ketchup with an extra layer of depth and a hint of BBQ-style goodness!

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Making homemade smoked ketchup

Using real sugar instead of high fructose corn syrup (HFCS) in homemade ketchup results in a cleaner, more authentic sweetness that complements the natural flavors of the tomatoes. It’s a healthier choice that doesn’t overpower but enhances, making the taste brighter and more balanced—just like ketchup should be!

Serves:

2 bottles of 750 ml

Time to Prepare:

20 min

Time to cook or cure:

4 hours

Skill

Smoking and Sauce making

Serves:

2 bottles of 750 ml

Time to Prepare:

20 min

Time to cook or cure:

4 hours

Skills:

Smoking, sauce making

Ingredients & Tools

Ingredients

2400 gram sauce tomato
500 gram onions (250 ml at beginning
8 cloves of garlic
500 ml white wine vinegar
1/4 teasoon cloves
1/2 teaspoon all spice
1 tsp cinnamon
250 gram sugar, unrefined cane sugar
2 teaspoons of salt

Tools

For the smoking:

1 cup of fine apple-wood dust
Smoke spiral
Smoke closet

Cutting board:

Chef’s knife
High speed blender
Deep sauce pan
Heavy bottom sauce pan (optional)
wooden spoon
2 clean glass bottles of 750 ml with lids, sterile
Pot for water bathing (if you want to store on shelf)

Useful guidelines

Smoking tomatoes with apple wood infuses a delicate sweetness and subtle smokiness that enhances the natural flavour of the tomatoes without overwhelming them. Here are some tips to get the best results:

1. Choose the Right Tomatoes

Opt for firm, ripe tomatoes like Roma or San Marzano—they hold up better to smoking and have a dense flesh that absorbs the smoky flavor beautifully.

2. Slice for Better Absorption

Cut the tomatoes in half or quarters before smoking to allow more surface area to absorb the apple wood aroma. Scoop out the seeds to prevent excess moisture and speed up the process.

3. The spiral smoker

The spiral smoker is a game-changer for cold smoking tomatoes! This clever tool allows you to control the smoke intensity without adding extra heat, making it ideal for delicate items like tomatoes that can turn mushy if exposed to high temperatures. Just fill the spiral with your apple wood chips, light it at one end, and let it release a steady, consistent stream of flavorful smoke for hours. It’s perfect for achieving that subtle, sweet smokiness while keeping your tomatoes firm and full of their natural juices

Directions

Simply follow these steps in order to make Smoked Ketchup

Prep the Tomatoes:
- Cut the tomatoes into quarters and remove excess seeds.
- Place the tomato quarters evenly on the smoker racks.
Smoke the Tomatoes:
- Smoke the tomatoes in the smoker using apple wood dust for 3 hours at a low temperature to infuse them with a rich, smoky flavor.
Prepare the Aromatics:
- While the tomatoes are smoking, cut up the onions into small pieces and peel the garlic cloves.
Combine Ingredients:
- Once the smoking is done, place the smoked tomatoes, onions, garlic, white wine vinegar (250 ml), unrefined cane sugar, cloves, allspice, and cinnamon into a large saucepan.
- Do not add salt yet.
Cook the Mixture:
- Cook over medium heat until the mixture is reduced and most of the liquid has evaporated, stirring occasionally to prevent sticking. This can take about 1 hour.
Blend Until Smooth:
- Carefully transfer the hot mixture in batches to a high-speed blender and blend until ultra-smooth.
- Return the blended ketchup to a clean saucepan over low heat.
Final Seasoning:
- Add the remaining 250 ml of white wine vinegar to the pan.
- Season with salt to taste, stirring well to combine.
Bottle and Water Bath:
- Ladle the hot ketchup into sterilized jars, leaving 1 cm of headspace.
- Seal tightly and place the jars in a water bath for 20 minutes to ensure a proper seal.
Storage:
- Let the jars cool completely and store in the pantry for up to 6 months.

Enjoy your homemade smoky ketchup on anything from fries to veggie burgers!

Storage

Once the bread is baked, let it cool completely on a metal rack. Once it is cool you can start cutting into it. Fresh baked bread is delicious. If you want to keep it from going stale, keep the bread in a cotton bag in a shaded cool place.

Smoked Homemade Ketchup

Making homemade smoked ketchup