Growing Chefs! Ontario Tomato Ketchup

Tomato Ketchup

Everyone’s favourite condiment, but home made!
1/4 cup
4 whole cloves1 bay leaf1 cinnamon stick1/4 teaspoon celery seeds1/4 teaspoon chile flakes2 pounds Roma or Plum tomatoes, stem removed and roughly chopped1 1/2 teaspoons salt1/2 cup apple cider vinegar5 tablespoons light brown sugar1 yellow onion, peeled and chopped1 garlic clove, diced
Cutting boardKnifeMedium potBlender, food processor, or food millWooden spoonStrainerCheesecloth or empty tea bagKitchen twineLadleScissors

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Make your sache: Prepare a square single layer of cheesecloth that will fit all the spices with room to fold and secure the contents. An empty tea bag will also make a good sache.

Measure out the cloves, bay leaf, cinnamon stick, celery seeds, chile flakes, and allspice and place in the middle of the cheesecloth. Fold closed and secure with a length of kitchen twine.

Chop and stem the tomatoes. Mince the garlic.

Measure out the vinegar, sugar and salt.

Get Cooking!

Place the tomatoes in a medium pot with salt, vinegar, sugar, onion, garlic and spice packet. Cook over medium heat until tomatoes are soft and onions are translucent and limp (about 30 minutes).

Remove and discard the spice packet. Puree the sauce.

Strain the ketchup through a fine mesh strainer back into a pot.

Cook over medium-low heat for an additional 20 – 30 minutes until thickened to your preference.

Store in a sealed glass container in the refrigerator for up to 3 weeks.