Hamburger Sauce: Salsa all’Americana

Staff Writer
Hamburger Sauce: Salsa all’Americana
Hamburger Sauce: Salsa all’Americana
Courtesy of WGBH

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.

6
Servings
59
Calories Per Serving
Deliver Ingredients
Makes
2 cups

Ingredients

  • 1 Cup finely chopped onion
  • 1/2 Cup shredded carrot
  • 1/2 Cup finely chopped celery
  • 2 Teaspoons thyme leaves, chopped
  • 1 Teaspoon dry mustard
  • 1/2 Teaspoon cayenne
  • 1/8 Teaspoon ground cinnamon
  • 2 Tablespoons tomato paste
  • 1 Tablespoon honey
  • 2 Teaspoons 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.

Hamburger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hamburger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Hamburger Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
0.5g
0.8%
Sugar
9g
N/A
Protein
2g
4%
Carbs
13g
4%
Vitamin A
150µg
17%
Vitamin B6
0.2mg
8.8%
Vitamin C
23mg
38%
Vitamin E
1mg
6%
Vitamin K
15µg
19%
Calcium
34mg
3%
Fiber
3g
11%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
0.8mg
4.3%
Magnesium
25mg
6%
Monounsaturated
0.1g
N/A
Niacin (B3)
1mg
6%
Phosphorus
54mg
8%
Polyunsaturated
0.2g
N/A
Potassium
474mg
14%
Sodium
596mg
25%
Sugars, added
3g
N/A
Zinc
0.4mg
2.6%

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