Can ketchup be gourmet? I don’t know, but I think this is. I’ve never been a big fan of ketchup. If I do eat ketchup, it is pretty much only with French fries and then it simply must be Heinz. So, if you were to ask me why I’ve been obsessed with making ketchup at home, I’d be hard pressed to even explain it.
- 2 lbs tomatoes roughly chopped - I used vine ripened organic tomatoes for this recipe
- 1 medium yellow onion chopped
- 1 tablespoon chopped green chili
- 1/2 cup plain white vinegar
- 5 tablespoons brown sugar
- 1 clove garlic minced
- 1 1/2 teaspoons kosher salt
- 1 bay leaf
- 1 stick cinnamon
- 1/4 teaspoon celery seeds
- 1/4 teaspoon red pepper flakes
- 4 whole cloves
- 1/4 teaspoon whole allspice approximately 5-8 depending on size
- Special tools needed:
- Mesh strainer
- Cheesecloth or medical gauze – yes, it works
- Kitchen twine or white ribbon – yes again
- Wrap bay leaf, cinnamon, cloves, allspice, red pepper flakes and celery seeds in a double layer of cheesecloth or a triple layer of medical gauze. Tie into a bundle. (At this point, I had a lot of extra material, so I trimmed the extra off of the bundle.) Set aside.
- Place tomatoes, onions, chili, garlic, vinegar, salt and brown sugar in a 4 quart saucepan. Add the spice bundle and cook over medium heat. Stir frequently while cooking, until onions and chlie are very soft, approximately 45 minutes.
- Remove the spice bundle and carefully puree the sauce in a blender or use an immersion blender in the hot pot. Puree the sauce until smooth. Strain the sauce through a medium size sieve. (This meant pressing the sauce through a metal sieve, using the back of a spatula. It takes me about 10 minutes to do this.) Place strained sauce back in a clean 4 quart pot and return to medium low heat.
- Cook over medium low, stirring occasionally, until sauce is thickened, about 30 minutes.
- lid and refrigerate for up to 3 weeks.
- Transfer ketchup to a glass jar and set aside to cool. Cover with lid and refrigerate. Enjoy!