Fog City Diner's Tomato Ketchup
Ingredients
| 4 | pounds | italian plum (roma) tomatoes | ripe, coarsely chopped |
| 1 1/2 | cups |
sugar |
|
| 1 | cup | cider vinegar | |
| 1 | tablespoon |
garlic |
minced |
| 3/4 | teaspoon | salt | |
| 1 1/2 | teaspoons | pickling spices | * |
| 1 | small |
cinnamon stick |
about 1/4 inch long* |
| 1 1/2 | teaspoons | dry mustard | |
| 1/2 | teaspoon | black pepper | freshly ground |
| 2 | tablespoons |
cornstarch |
dissolved in |
| 1/4 | cup | water | cold |
| 1/4 | teaspoon |
cayenne pepper |
Directions
Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan.
Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently.
Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently.
Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes.
(Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking.The ketchup will thicken a bit more upon cooling.)
Remove the ketchup from the heat and let it cool to room temperature.
Store the tomato ketchup, covered, in the refrigerator for up to a month.
Makes about 5 cups.
First published: 1996-01-27 last updated: 2012-03-31
