Recipes

Ketchup

  • Serves

    makes 2 1/2 Cups

ANDRÉ BARANOWSKI

Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.

Ingredients

  • 4 whole cloves
  • 1 bay leaf
  • 1 stick cinnamon
  • ¼ tsp. celery seeds
  • ¼ tsp. chile flakes
  • ¼ tsp. whole allspice
  • 2 lb. tomatoes, roughly chopped
  • 1½ tsp. kosher salt
  • ½ cups white vinegar
  • 5 tbsp. brown sugar
  • 1 onion, chopped
  • 1 anaheim chile, chopped
  • 1 clove garlic

Instructions

Step 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.

Step 2

Remove spice bundle; puree 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.

Step 3

Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

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