Hamburger Sauce: Salsa all'Americana

4 from 1 ratings

Ketchup is the all-American condiment, but instead of squeezing the bottle, try making your own version. Note that this recipe can easily be doubled and the ketchup will keep in the refrigerator for a week or so. Click here to see the rest of Lidia Bastianich's Independence Day menu.

Servings

servings

Ingredients

1 cup finely chopped onion
1/2 cup shredded carrot
1/2 cup finely chopped celery
2 teaspoon thyme leaves, chopped
1 teaspoon dry mustard
1/2 teaspoon cayenne
1/8 teaspoon ground cinnamon
2 tablespoon tomato paste
1 tablespoon honey
2 teaspoon kosher salt
1 1/2 cup water
one 28-ounce can san marzano tomatoes, crushed by hand
1/4 cup red-wine vinegar

Directions

In a medium saucepan, combine the onion, carrot, celery, thyme, mustard, cayenne, cinnamon, tomato paste, honey, and salt. Stir in the water and bring to a simmer. Simmer until the vegetables begin to soften, about 5 minutes. Then, add the crushed tomatoes and vinegar.
Simmer until the sauce is very thick and flavorful, about 20-30 minutes.