Post dining critic Tucker Shaw says it’s not hard to make ketchup, it just takes a while. Like it extra hot? Substitute 1 tablespoon prepared horseradish for the mustard. Like it smoky? Add a few drops of liquid smoke to the spiced vinegar. Like it Latin? Substitute 1 tablespoon adobo for the mustard. This recipe makes about 8 cups.
Ingredients
1 tablespoon olive oil
2 medium onions, minced
1/4 cup dark molasses
1/4 cup white sugar
2 tablespoons tomato paste
1 tablespoon Dijon-style mustard
2 large cans (about 28 ounces each) tomato purée
3/4 cup white vinegar
1 teaspoon celery seed
1 teaspoon garlic powder
1 teaspoon whole cloves
1 teaspoon powdered cayenne pepper
1/2 teaspoon salt
A few grinds of fresh black pepper
Directions
In large saucepan over medium-high heat, sauté onion in olive oil until soft but not brown. Add molasses, sugar, tomato paste and mustard. Sauté until combined and uniform in color.
Add tomato purée. Stir to combine, then cover and lower heat to medium-low.
Meanwhile, in small saucepan, bring vinegar, celery seed, garlic powder, cloves, cayenne, salt, and pepper to a boil, then cover and immediately remove from heat. Let vinegar steep for 15 minutes.
Using a sieve, strain spiced vinegar into tomato mixture, discarding cloves. Stir to combine. Simmer, uncovered, 90 minutes, being careful not to burn.
Taste ketchup. Correct seasoning with more salt, cayenne, or garlic powder if desired. Chill ketchup overnight. Bring to room temperature before serving. Homemade ketchup keeps in the fridge for 1 month.
