Smoked Tomato Ketchup

A smoky classic, this ketchup  will add a touch of unexpected spice to a burger or meatloaf.

  • 3 hrs
    15 min
  • 16
  • 30
  • 1 g

Ingredients & Cooking


  • 4 pounds ripe tomatoes, peeled and seeded
  • 1/2 cup chopped shallots
  • 1/3 cup brown sugar, divided
  • 1/2 cup cider vinegar
  • 1 teaspoon celery seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher salt


  1. Add wood chips, chunks or pellets to smoker according to manufacturer's instructions.

  2. Preheat smoker to 225°F.
  3. Place tomatoes in single layer on a sheet pan. Set timer for 15 minutes.
  4. At end of smoking time, carefully remove tomatoes from smoker.
  5. In a large saucepan on medium-low heat, add the smoked tomatoes and liquid from sheet pan, shallots, 4 tablespoons sugar, vinegar, and celery seeds. Simmer uncovered for 2 hours or until reduced to 4 cups, stirring occasionally and breaking up the tomatoes with a potato masher.
  6. Let cool and add mixture to blender. Pulse, then blend 1 minute. Return to clean large saucepan.
  7. Add cinnamon, allspice, salt and remaining brown sugar. Bring to a simmer over medium heat, then reduce to medium-low and simmer 30 minutes to 1 hour, until reduced to 2 cups or to desired thickness. Spoon into a sealed glass container and store in the refrigerator for up to 1 week.
  8. Cook's Tip: You may increase the shelf-life of the ketchup in the pantry or refrigerator by following proper canning procedures.

Nutrition Information

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