Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 cup finely chopped yellow onion

  3. 1 pound (about 7 medium) plum tomatoes, peeled, seeded, and chopped

  4. One 12-ounce jar piquillo peppers, roughly chopped (about 1 cup)

  5. 1/4 cup white wine vinegar, plus more to taste

  6. 2 teaspoons honey or sugar, plus more to taste

  7. 2 garlic cloves, very finely chopped

  8. 1 teaspoon finely chopped fresh thyme

  9. Sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the tomatoes, peppers, 1/4 cup of vinegar, 2 teaspoons of honey, garlic, thyme, and salt and pepper to taste. Bring to a simmer and cook, uncovered, until the mixture is very thick, about 15 minutes, stirring frequently so the ketchup does not scorch.

  2. Transfer the mixture to a blender or food processor and purée until smooth. Taste for seasoning and adjust with salt, pepper, honey, and vinegar as needed. The ketchup should have a good balance of sweet and tart. Pour the ketchup into a container and stir in the remaining 1 tablespoon olive oil. Cover and set aside at room temperature until needed. The ketchup keeps, refrigerated, for up to a week. It may also be frozen for up to 4 months Review & Rate


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