Cumin Tomato Ketchup
Elevate your condiment game with this homemade Cumin Tomato Ketchup—a zesty twist on a classic favorite. Bursting with the robust flavors of ripe tomatoes, aromatic ground cumin, and a hint of warm cinnamon, this ketchup brings a unique, smoky depth to your table. Sweetened with a touch of brown sugar and balanced by tangy apple cider vinegar, it’s the perfect blend of sweet, savory, and spicy. Crafted in under an hour, this recipe uses pantry-friendly ingredients and simple cooking techniques, from slow-simmering to blending, for a smooth and silky texture. Ideal for pairing with fries, burgers, or grilled veggies, this cumin-infused tomato ketchup is a must-try condiment for adding gourmet flair to any meal.
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Recipe Information
Ingredients
- 1000 grams fresh ripe tomatoes
- 1 medium-sized white onion
- 3 pieces garlic cloves
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 50 grams brown sugar
- 60 milliliters apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 60 milliliters water
Instructions
Wash the tomatoes thoroughly and cut them into quarters. Dice the white onion and peel and roughly chop the garlic cloves.
Heat the olive oil in a large saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Add the chopped garlic to the saucepan and sauté for 1-2 minutes until fragrant.
Stir in the ground cumin, ground cinnamon, and paprika, cooking for 1 minute to toast the spices and release their aroma.
Add the quartered tomatoes, brown sugar, apple cider vinegar, salt, black pepper, and water to the saucepan. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the saucepan. Let it cook for 25-30 minutes, stirring occasionally, until the tomatoes are completely softened and the mixture thickens slightly.
Remove the saucepan from the heat and allow the mixture to cool for 5-10 minutes.
Blend the mixture using an immersion blender or in a standing blender until smooth. Be cautious when blending hot liquids.
Strain the blended ketchup through a fine-mesh sieve into a clean bowl to remove any remaining tomato skins or seeds, resulting in a silky, smooth texture.
Taste the ketchup and adjust seasoning if necessary (add more sugar, salt, or spices to your preference).
Transfer the ketchup to a sterilized jar or airtight container. Allow it to cool to room temperature before storing in the refrigerator.
Enjoy your homemade cumin tomato ketchup with fries, burgers, or as a flavorful condiment for any dish!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 79.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2833 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
