A classic burger topped with homemade ketchup, tomatoes, red onions and aged cheddar served with pickles, matchstick fries and a glass of Tom Gore Cabernet Sauvignon.
Disclaimer: This post was sponsored by Tom Gore Vineyards. All opinions are our own. Grab a bottle of Tom Gore Vineyards Cabernet Sauvignon now available at the LBCO in Ontario. And remember, enjoy and drink responsibly!
Burger, the first choice of game days, nights at the pub and backyard summer BBQ's. While the burger is a classic North American dish, it often gets a bad reputation and labeled as junk food. Greasy and fatty with no nutritional value, or so they say, a good burger actually consists of the four food groups.
When dressed and prepared well, a burger can be an all around satisfying and delicious way to get grains, veggies, dairy, and protein. It all starts with ground, local meat seasoned with salt and pepper, a whole grain bun glazed with homemade mayo and topped with vegetables, whole and nutritious ingredients that really allows this farm to table dish to shine.
Tom Gore's Cabernet Ketchup
Much like a chef needs outstanding ingredients to let dishes shine, a winemaker needs high quality grapes to make a good wine and Tom Gore Vineyards embodies that farm-to-table philosophy, demonstrating how the craft of careful farming impacts the flavours and quality of the wine. A farm to table wine deserves to be paired with a farm to table dish. And that's exactly what we've done.
"Farming is my life's work and greatest joy." - Tom Gore
We paired Tom Gore's cabernet ketchup recipe with the ultimate burger, keeping it classy with tomatoes, bacon, red onion, aged cheddar, pickles, matchstick fries and a glass of Tom Gore Cabernet Sauvignon, of course. Take your burger to the next level with this cabernet ketchup and grab a bottle of Tom Gore’s 2014 Cabernet Sauvignon, now available at the LCBO for $19.95.
Bon appetit xo
Chef Sous Chef
How to Make Homemade Ketchup
Ingredients You'll Need to Make Tom Gore's Cabernet Ketchup Recipe
Red onion, garlic, ginger, olive oil, tomatoes, brown sugar, red wine vinegar, Tom Gore Cabernet Sauvignon, coriander seed, fennel seed, celery seed, cayenne pepper, celery salt, sea salt and pepper.
Make the Base for Homemade Ketchup
In a large heavy-bottomed saucepan, on low heat, sweat onion, garlic, and ginger with the olive oil until onion is soft and translucent. Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.
Blend, Flavour and Reduce
While the base is reducing, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove. Place the reduced tomato mixture in a blender and blend until completely smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
Cool and Store
Once the ketchup has reached your desired consistency, transfer it to a mason jar to cool to room temperature, then cover and store in the fridge for up to two weeks.
Shop our Homemade Ketchup Recipe
Shop the look, shop the styling, shop the recipe
Below are affiliate links to products that will assist you in making the Tom Gore Cabernet Ketchup recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.
Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!
Tom Gore Vineyards Cabernet Ketchup
Ingredients
- 1 medium red onion chopped
- 2 cloves garlic chopped
- 1 tablespoon ginger grated
- 2 tablespoon olive oil
- 4 lbs tomatoes peeled, seeded, and chopped
- 2 cups water
- ¼ cup light brown sugar
- ¼ cup red wine vinegar
- ½ cup Tom Gore Vineyards Cabernet Sauvignon
- 1 tablespoon coriander seed toasted
- 1 tablespoon fennel seed toasted
- 1 tablespoon celery seed toasted
- 1 whole clove
- ¼ teaspoon cayenne pepper
- 1 tablespoon celery salt
- 2 teaspoon freshly ground black pepper
- ½ teaspoon salt or to taste
Instructions
- No. 1 | In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, and ginger with the olive oil until onion is soft and translucent.
- No. 2 | Meanwhile, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove.
- No. 3 | Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.
- No. 4 | Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
- No. 5 | Remove from heat and remove and discard the bouquet garni. Allow to cool.
Notes
Kyle L. says
I will never by ketchup again after making this.
Chef Sous Chef says
Lol... us too!