Photo by Getty Images/bhofack2
Yields about 2 cups.
- 4 whole cloves
- 1 bay leaf
- 1 cinnamon stick
- 1/4 teaspoon celery seeds
- 1/4 teaspoon chile flakes
- 1/4 teaspoon whole allspice
- 2 pounds tomatoes, coarsely chopped (Romas work well)
- 1 1/2 teaspoons kosher salt
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 1 yellow onion, peeled and diced
- 1 Anaheim chile, seeds removed, diced
- 1 clove garlic, minced
- Place the cloves, bay leaf, cinnamon stick, celery seeds, chile flakes, and allspice in a single layer of cheesecloth, and secure it with kitchen twine. Set aside.
- In a large stockpot, combine the tomatoes, salt, vinegar, brown sugar, onion, chile, and garlic. Add the spice packet. Cover and cook over medium heat for 30 minutes, or until the tomatoes and chiles are soft, stirring occasionally.
- Remove and discard the spice packet. Pour the tomato mixture into a blender, and blend until smooth.
- Pour the blended mixture through a fine mesh strainer back into the cooking pot to remove any seeds that may have escaped the spice packet.
- Cook over medium-low heat for about 30 minutes, or until the ketchup reaches the desired consistency. Set aside and allow to cool to room temperature.
- Pour the ketchup into a container with a tight-fitting lid, and store in the refrigerator for up to 3 weeks.
Discover more delicious, seasonal recipes in Fresh Recipes for Garden Tomatoes.
When she’s not at the Capper’s Farmer offices, editor Traci Smith spends her time cooking, working in the yard and garden, crafting, and relaxing with her dogs, family, and friends.