We haven't yet found either brand in any local stores, however, and decided to try making our own, just in time for Memorial Day cookouts.
While certainly more time consuming than opening a bottle, this homemade version is a special treat and would make a great addition to a Memorial Day barbecue. Although here in Chicago, even this ketchup won't be going anywhere near the hot dogs.
1 28-ounce can of whole tomatoes
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 cup agave nectar
1 tablespoon molasses
1/2 cup cider vinegar
1/2 teaspoon salt
Heat oil in large, heavy pan. Sauté onions until soft, about 8 minutes. Meanwhile, puree tomatoes in a blender.
When onions are soft, add tomato puree and remaining ingredients. Simmer for approximately 1 hour, stirring occasionally. Remove from heat.
Once mixture has cooled slightly, puree in batches. Cool for 2 hours before serving.
Makes approximately 2 cups and will keep for up to 3 weeks if refrigerated in well-sealed container.
• Toast 1 or 2 dried ancho chile peppers. Remove seeds, roughly chop and add to mixture before simmering. Peppers will soften and puree with other ingredients.
• Add 2 teaspoons of hot smoked paprika before simmering.
• Grate a 1-inch piece of ginger and sauté with onions. Add 1-2 teaspoons of Sriracha with remaining ingredients.
(Images: Joanna Miller)