Gifts From My Kitchen – Smoky Ketchup

I bake about 4-5 loafs of bread every week. You are probably thinking, “How does she still fit in those jeans?”  Well, she doesn’t!

The truth of the matter is – my family barely finishes one loaf.  The rest goes to our friends and neighbors. I love offering gifts from my kitchen.


Today’s gift is a collaboration project with the awesomest neighbor and his lovely wife.  They own a smoker, which is responsible for the exceptional flavor of our ketchup.


/The recipe was adopted from one of my absolute favorites, “Gifts Cooks Love” by Diane Morgan/

Smoky Ketchup

From While Chasing Kids | Condiments and Sauces | American

Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian.
It could be stored in a fridge for up to 1 month.
Yields: 3 8-oz bottles


Low cal Calories 42kcal

fat Free Total Fat 0g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 419mg

carbs Total Carbohydrate 11g

Serving size 64g Calories from fat 0kcal Fiber 1g Protein 0g Sugar 9g
16 servings


  • 1 medium yellow onion, smoked
  • 2 x 14.5 oz cans of diced tomatoes
  • 1 tbs capers, drained
  • 5 cloves garlic, peeled
  • 1/2 cup firmly packed light brown sugar
  • Juice of 1 orange, strained
  • Juice of 1/2 grapefruit, strained
  • Juice of 1/2 lemon, strained
  • 1/4 cup cider vinegar
  • 2 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground paprika


  1. Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
  2. Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
  3. Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
  4. In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
  5. Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.


  • Could be refrigerated for up to 2 months.

For free canning labels and gift notes go here.

Special tools:


  1. Kim Schulz says:

    Love the recipe. By the way, your US->metric conversion fails on this one. “2x 2 oz cans of diced tomato” becomes 57x 57g cans of diced tomatos”….it should probably be 2x 57g cans of…

  2. dianeskitchentable says:

    That looks like some awesome ketchup. I love all the citrus juices in there which must give it a nick ‘kick’. As for all that homemade bread – am I close enough to be considered a neighbor?

Comments are closed.