Ketchup

André Baranowski

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

Ketchup
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Yield: makes 2 1/2 Cups

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

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