Saturday 28 May 2011

Karen Solomon Ketchup

1 large yellow onion, peeled and quartered
1 28-oz. can of whole tomatoes
2 Tbsp. vegetable oil
2 tsp. salt
1/3 cup packed brown sugar
1/2 cup champagne vinegar
1 cinnamon stick
1 bay leaf
5 whole cloves
5 cardamom pods, crushed
1 star anise
10 whole black peppercorns
1 tsp. smoked paprika
Salt and pepper to taste

Pour the tomatoes and their juice into the blender. Puree until totally smooth and set aside all but about a quarter cup of the liquid. To the remaining tomato in the blender, add the onion and puree.

In a large Dutch oven (bigger than you think, as this will splatter like a Pollock painting), heat the oil over medium-high heat. Add the onion puree and the salt and stir well, letting the liquid reduce and lightly brown, 8-10 minutes. Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes, uncovered, with an occasional stir. Add the cinnamon through the peppercorns, stir well, and reduce 10 minutes more. Stir in the paprika and adjust seasoning.

Let the catsup cool and, if you’re finicky, remove the whole spices. Pour into a jar and chill overnight, or at least six hours.

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