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Carianna in WA

This is the one I've been thinking about making for years. REC: Zesty Ketchup

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gischers@hotmail.com
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Joined: Dec 12, 2005

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Posted to Thread #19793 at 4:42 pm on Jan 17, 2011

I originally saw it in Fine Cooking back in maybe 1999? It's a locked recipe on their website, but it's by David Page and Barbara Shinn and apparently they put it in a cookbook they wrote in 2001, so the recipe is loose elsewhere on the web. :)

Famous Zesty Tomato Ketchup "Recipes from HOME" - David Page and Barbara Shinn

"Our homemade ketchup is the only one served at our restaurant. After all, the motto at Home Restaurant is Fine Wine, Fine Ketchup.

2 large onions, sliced about 2/3 inch thick
2 tablespoons olive oil
1 cup red wine vinegar
1/3 cup plus 1 tablespoon (packed) dark brown sugar
10 garlic cloves, peeled
cup capers with their brine
cup Tabasco sauce
1 tablespoon Home Spice Mix (listed below)
teaspoon mild paprika
teaspoon ground cinnamon
teaspoon ground allspice
teaspoon ground ginger
teaspoon dried oregano
teaspoon freshly ground black pepper
teaspoon ground cardamom
3 (28 ounce) cans whole tomatoes
2 (12 ounce) cans tomato paste
Kosher salt and freshly ground black pepper to taste


Home Spice Mix: (this spice mix is used at the restaurant, in quite a few of the recipes) .
1/3 cup cumin seeds
1/3 coriander seeds
1/3 cup yellow mustard seeds

Preheat the broiler.

Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.

Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken. Puree the ketchup in batches in a food processor or blender. If the pureed ketchup seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks. Makes 3 quarts.

Home Spice Mix:

Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds.

When the spices are cool, coarsely grind them together in a spice grinder or in a mortar with a pestle. Makes cup.


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