Small Batch Ketchup: Batch #2

Over the Labor Day weekend, we were invited to a party involving a grill and hamburgers.  A perfect opportunity for a second batch of homemade ketchup!  This time, I wanted to play down the spice, ramp up the sweetness, and stick more to ingredients like garlic and onion.  The result was considerably more similar to a traditional ketchup.

The Food Mill

More Traditional Ketchup

⅛ tsp ground cloves
⅛ tsp ground cinnamon
1 lb ripe tomatoes, chopped
1 tbsp fresh basil, chiffonade
1 tbsp fresh parsley, chiffonade
¼ cup white wine vinegar
5 peppercorns
pinch of dried fennel seed
¼ red onion, chopped
⅓ red pepper, chopped
1 tbsp honey
¼ tsp salt

Place ingredients in a small sauce pan and simmer for about 30 minutes over medium low heat.  After 30 minutes, run through a food mill with a medium disk and return to a simmer until the desired consistency is reached (1-2 hours).  Remove from heat and allow to cool completely, refrigerate and enjoy!

See my previous article on ketchup inspiration and for a spicier recipe.

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