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.
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.
Small Potatoes 
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