Honey-shallot ketchup


A ketchup with a touch of honey. This is really sweet! Goes well with barbecued meats.


1 T olive oil (extra virgin)
2 shallot (minced, about 3/4 cup)
1 clv garlic (minced)
1⁄3 c vinegar (apple cider vinegar)
2 T honey
1 t salt (kosher salt)
3 lb tomato (peeled, seeded and diced)
1 spr thyme (fresh)
1⁄8 t clove (ground)
1⁄8 t coriander (ground)
1⁄2 t allspice (ground)


  1. Heat olive oil in a large skillet over a low heat. Add the shallots and garlic and cook until soft, 10 minutes. Add vinegar and honey, increase heat to medium, cook for 2 minutes.
  2. Add remaining ingredients and bring mixture to a boil. Reduce heat to low and simmer until the mixture has reduced and thickened , 40 minutes.
  3. Remove and discard the thyme and allspice and allow to cool. Store refrigerated in a covered container for up to 1 month.
1 batch
Preparation time
Cooking time
Total time
1 hour