Ketchup
Credit: André Baranowski
4 whole cloves
1 bay leaf
1 stick cinnamon
1⁄4 tsp. celery seeds
1⁄4 tsp. chile flakes
1⁄4 tsp. whole allspice
2 lbs. tomatoes, roughly chopped
1 1⁄2 tsp. kosher salt
1⁄2 cup white vinegar
5 tbsp. brown sugar
1 onion, chopped
1 anaheim chile, chopped
1 clove garlic
1. Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.
2. Remove spice bundle; purée sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.
3. Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.
MAKES 2 1⁄2 CUPS
One caveat: not many of us can find great tomatoes in February! What were they thinking? Recipe should have given an alternative. Use a good brand of organic canned plum tomatoes (Muir Glen).