Ketchup

comments (0) January 6th, 2009     

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Ingredients:
2 Tbs. olive oil
2 large onions, sliced 2/3 inch thick
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. mustard seeds
1 cup red wine vinegar
1/3 cup plus 1 Tbs. packed brown sugar
1 head garlic, cloves separated and peeled
1/4 cup capers with their brine
1/4 cup hot sauce
3/4 tsp. paprika
3/4 tsp. ground cinnamon
3/4 tsp. allspice
3/4 tsp. ground ginger
3/4 tsp. freshly ground black pepper
3/4 tsp. ground cardamom
Salt
6 to 7 lb. fresh paste tomatoes

Makes 3 quarts

If this looks like a lot of ketchup, you can easily cut the recipe in half. It’s so good, though, you might not want to.

Lightly oil the onion slices and grill or broil them until blackened, about 15 minutes per side.

In a small, heavy skillet, toast the coriander, cumin, and mustard seeds over medium heat until fragrant, about 5 minutes. Grind the toasted spices in a mortar and pestle or a spice grinder.

Put all the ingredients in a deep, heavy, non-reactive pot. Simmer the ketchup, uncovered, over low heat for about 3 hours, stirring it every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture should thicken.

Purée the ketchup in batches in a blender or food processor. If the puréed ketchup seems too thin, put it back in the pot and continue cooking until it has reduced to a consistency you like.

Recipe by David Page and Barbara Shinn
April 2000
from issue #26

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posted in: tomatoes, condiment

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