Russian Ketchup is a bit different than the stuff we enjoy in North America. It’s sweeter, thicker and is used on a condiment on just about everything. This is my homemade version.
Russian Ketchup with Tomatoes & PrunesPrint This Recipe Total time Yield 50Published
- ¼ cup olive oil
- 1 onion (minced)
- 5 clove garlic (peeled and minced)
- 1 teaspoon ground coriander
- 3 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes
- 16 prunes (pitted and chopped)
- kosher salt (as needed)
- ½ cup cider vinegar (maybe more)
- 1 (28 oz) can crushed tomatoes
Warm the oil in a 4‑qt saucepan set over medium heat. Add the minced onion and garlic. Cook, stirring often until softened; 6–8 minutes. Add the coriander, tomato paste, red pepper flakes, prunes and a couple pinches of salt. Cook, stirring often until caramelized; 2–3 minutes. Lower the heat and add the vinegar and tomatoes. Simmer, stirring often until thick; 20 to 30 minutes. Adjust seasoning and/or consistency with salt and vinegar.