We went to this restaurant in Calgary (Wurst, you must go) that serves smoked ketchup that they make themselves. We ordered more fries just to eat this ketchup, it was so good! While I didn't get their recipe (although I did try with no luck to buy a bottle) I found this one online. We've only tried smoking things a couple times but figured, what was the harm in throwing some veggies on to smoke next time? This recipe does require a bit of prep work but the end result is so worth it. Ours came out way spicier than I had planned on, but its really good and has that underlying smoky flavour. I would add less chili powder next time and not forget the Worcestershire, which I was sad I forgot. You really can't judge the flavour of this until after the cooking/canning process. It definitely combines nicley, tones down the spice (a bit), and ups the smokiness.
Classic store bought ketchup has sugar 3 ways in it among other types of additives, this one has a very light undertone of sweetness but is tomatoes first. Boiling this in the jars helps preserve it for 6 months or more. This recipe will make close to 7 jars, you could use it as a marinara type sauce as well for dipping or for pizza sauce too.
Spicy Smoked Ketchup
(Adapted from Here)
14 Roma tomatoes
900 mL tomato sauce (I bought Hunt's in a tetra pack, no salt)
1 large yellow onion
4 small shallots
2 jalapeno peppers
2 heads garlic (leave whole)
2-4 Tbsp Chipotle Chili or chili powder (2 for mild, 4 if you like it spicy)
1 tsp Sea salt
½ tsp fresh ground black pepper
4 Tbsp brown sugar
1 ½ Tbsp Apple cider vinegar
1 tsp cumin
½ tsp Cinnamon
½ tsp Nutmeg (or a few grates for fresh grated)
1 Tbsp Worcestershire
Hickory chips (soaked in water for about an hour, any chips will work)
Cut tomatoes and jalapenos in half length wise and scoop out seeds and insides. I used a grapefruit spoon for this, the ones with the teeth on the end. I use these for a lot of things, eating grapefruit isn't one of them.
Peel and slice the shallots and onions into rough chunks.
Peel the garlic down to the last couple layers of "garlic paper skin". Cut off the tops of the cloves but leave it in "head" form.
Arrange tomatoes all either face up or down, onion, shallots, jalapenos and garlic heads in a grill basket.
We have a little smoker box from Williams Sonoma we put the chips in and light up over the burner. We then place the veggies on the side of the grill that is turned off. You can smoke the veggies however you're used to smoking or try something new!
About halfway (45 mins) through smoking turn the veggies over so the opposite side of the tomatoes are facing up. It took about 90 minutes for our veggies to be smoked with this method.
Some before and after smoking pictures below.
While smoking, measure out the spices so they're ready to go. Ensure you have 6 - 8 "1 Cup" jars and lids sanitized and ready to go as well. Ours made almost 7 jars.
Remove the veggies from the grill and cool till you can touch them.
Squish the garlic heads until all/most of the garlic "pulp" is removed into a bowl.
Remove the skins from the tomatoes, the skins should be blistered and remove easily.
Transfer the veggies to a food processor or Vita-Mix and add all of the remaining spices and other ingredients you measured out earlier. Depending on the size of your container you may need to do this in two batches. If you need to do that, try to divide the spices and liquids between the batches. afterward, stir all the batches together in a large bowl or put it all back in the processor or vitamix (if it will fit) to help the consistency between them.
Process until smooth. We did 2 batches on the "Sauce" setting in our vitamix. I poured it all in together and did it one more time on the sauce setting as one batch.
Pour into jars and seal with lids (always use new lids) and secure rings on the jar till just slightly tightened. Place in canning pot and boil for 20-30 minutes. The ketchup will probably be a little darker when it comes out from the cooking.
*More info the canning process Here. Tomato products need a little longer than other canning recipes.