Bistro LQ's Green Tomato Ketchup Recipe

Adapted from Laurent Quenieux

Bistro LQ's Green Tomato Ketchup
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Bistro LQ's Green Tomato Ketchup, from Laurent Quenieux
  • 1 pound ripe green tomatoes, cut into quarters
  • 1 yellow onion, quartered
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • ½ cup apple cider vinegar
  • ½ teaspoon pickling spices
  • ¼ cup honey
  1. Place the tomatoes, onion, pepper, mustard and Worcestershire sauce in a large pot. Add the vinegar and pickling spices and simmer over very low heat for 3 hours, stirring occasionally, until the tomatoes break down and the mixture thickens. Let the tomato mixture cool slightly.
  2. Puree the tomatoes in a blender and strain through a fine mesh strainer, pushing on the solids. Return the pot to the stove, bring the ketchup to a boil and stir in the honey. Remove from the heat and let cool to room temperature before serving. The ketchup can be refrigerated in a tightly sealed container for up to 2 weeks.
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