So, what do you do on the morning of the 4th of July when you want to make Boswell Barbecue Sauce that goes with Barbecued Ribs in the Instant Pot, but you don’t have ketchup? Well, you grab a can of San Marzano style tomatoes and you get cooking.
Dateline: July 4, 2019, ~ 10:08 PDT
I was standing over the stove stirring the ketchup when I started feeling like I was being stirred. At first, I thought it was vertigo, and then I realized it was an earthquake. The quake, with a magnitude of 6.4, was centered near Ridgecrest, a community west of the Mojave Desert and about 150 miles north of Los Angeles. It was the strongest Southern California quake in 20 years.
Let’s Make San Marzano Style Ketchup
Here’s to your ketchup only being stirred, not shaken!
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- 1 28-ounce can San Marzano tomatoes, with juice
- ½ cup white wine vinegar
- ¼ cup Balsamic vinegar
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 1 ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 4 tablespoons corn syrup
- 1 teaspoon salt
- Mise En Place - always have your ingredients in place before you begin.
- Put all the ingredients in a large saucepan. Heat and continue to stir until the tomatoes start to break up. Use an immersion blender to break them apart more. Taste for seasoning, add more sugar if it's too sour, more vinegar if it's too sweet. Keep cooking until it has become quite thick. Remove the pan from the heat, and put the ketchup in a blender for the final puree. Blend it until it is a puree. Using a funnel, pour it into a nice, clean bottle and seal it.
- This ketcup should be refrigerated because it does not have the preservatives commercial ketchup has,