“The Glue” Ketchup
🔥 High-End Homemade Ketchup Recipe 🍅
🍅 Ingredients (Makes ~1 Cup of Ketchup)
✅ Base (Low-End & Body - Drums & Bass)
• 1 can (14 oz) fire-roasted tomatoes (or fresh Roma tomatoes, peeled)
• ¼ cup apple cider vinegar (adds acidity & balance)
✅ Sweetness (Mid-Range Warmth - Vocals & Instruments)
• 3 tbsp brown sugar (deep molasses warmth, not overly bright)
• 1 tbsp honey (smooth, natural sweetness)
✅ Seasonings (EQ & Compression - Balances the Flavors)
• ½ tsp kosher salt (brings out natural flavors)
• ½ tsp smoked paprika (adds depth & complexity, like analog saturation)
• ½ tsp onion powder (subtle but important for the mix)
• ¼ tsp garlic powder (a touch of sharpness, like adding air to a mix)
• ¼ tsp cayenne pepper (optional – a bit of spice for energy)
• ¼ tsp black pepper (slight bite, balances everything)
✅ Binding & Thickness (Reverb & Glue - Adds Body & Smoothness)
• 1 tbsp tomato paste (concentrated richness, like harmonic compression)
🔥 Cooking Instructions
1️⃣ Blend the Base:
• If using canned fire-roasted tomatoes, blend until smooth.
• If using fresh tomatoes, score the skin with an “X,” blanch in boiling water for 30 seconds, peel, and blend.
2️⃣ Simmer & Reduce (Dynamic Processing)
• Add the blended tomatoes to a saucepan over medium-low heat.
• Stir in vinegar, sugar, and honey until dissolved.
• Add all the seasonings & tomato paste.
3️⃣ Slow Cook (Analog Warmth & Balance)
• Let simmer for 30-40 minutes, stirring occasionally.
• The mixture will thicken and darken, just like a mix getting warmer after analog processing.
4️⃣ Taste & Adjust (Final Mastering Tweaks)
• If too tangy, add a bit more honey.
• If too thick, add a splash of vinegar or water.
• If too sweet, balance with a touch more black pepper & salt.
5️⃣ Blend & Strain (Polishing the Mix)
• Blend again for a smooth, velvety texture.
• If needed, strain through a fine sieve for a cleaner finish.
6️⃣ Cool & Store
• Let cool before transferring to a glass jar.
• Store in the fridge for up to 2 weeks.
