For those of you that have done all the tomato sauce you need and want to do something a little different - this is the ticket! Homemade ketchup is completely different from store bought, for one thing - no corn syrup, and for another it never seems to come out the same way twice! It's got a spicy sweetness that makes it special - but since it makes a small amount - keep it for special occasions or just don't let your kids dumb the whole thing on their fries. It's gold baby.
Ketchup makes 2 bottles and 2 small jars
1 large onion
1 small bulb fennel
couple tablespoons olive oil
1 inch piece ginger
4 cloves garlic
1 small hot fresh chili
2 whole cloves or 1/2 teaspoon ground cloves
1 teaspoon coriander
1 small bunch of basil (separate the stalks & reserve leaves for later)
3 pounds roma tomatoes, cut in half
1 pound cherry tomatoes (you can use all romas but this gives it an extra punch and sweetness)
1 cup red wine vinegar
1/2 cup brown sugar
Roughly chop the onion and fennel and saute in olive oil until soft - about 20 min. Add roughly chopped ginger, garlic, chili, cloves, coriander and the chopped stalks of the basil and saute another 5 min. Pour in tomatoes, vinegar and sugar and cook for an hour. Add the rest of the basil leaves then using a hand blender (or standing blender if you don't have one - just don't fill all the way or you'll be cleaning ketchup off the ceiling) puree the whole thing. Then put the mixture through the large holes of a food mill s&p to taste and then pour into small jars and water bath can them for 10 min or pour into sterile jars (don't sterilize this kind in the oven - see my next post!) and refrigerate. Serve to discerning gourmands.