Heirloom Tomato Ketchup
Slowly cooked and wonderfully spiced, this ubiquitous condiment is super versatile and the basis for many sauce derivatives. Try adding some maple syrup and diced cooked apples for grilled vegetables, pork or chicken. – Mark Picone
  • 1 onion
  • 1 garlic, clove
  • 2tbsp oil, vegetable
  • 2lbs tomatoes – peeled, seeded, and diced
  • 8oz. brown sugar
  • 1cup cider vinegar
Spice Bag
  • 5 cloves
  • 2 bay leaves
  • 5 allspice
  • 1/2 cinnamon stick
  • 1tsp celery seeds
  • 1tsp chili flakes
  • Salt and Pepper to taste
  • cayenne, to taste
  1. Over moderate heat, in a heavy bottom pan add the oil and cook the onion and garlic until soft.
  2. Add tomatoes, brown sugar, vinegar, spice bag and simmer for about 1 hour, stirring occasionally, until very thick. Remove spice bag.
  3. Purée ketchup in a blender until smooth then strain into a sauce pan. Over medium heat, cook until desired consistency. Season with salt, pepper and cayenne to taste.
  4. Ladle into hot jars and process according to preserving standards.