Notes

Ketchup is the all-American condiment, but instead of squeezing the bottle, try making your own version. Note that this recipe can easily be doubled and the ketchup will keep in the refrigerator for a week or so.

Ingredients

  • Makes about 2 cups
  • 1 cup finely chopped onion
  • 1/2 cup shredded carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 (28-ounce) can San Marzano tomatoes, crushed by hand
  • 1/4 cup red wine vinegar
Lidia’s Commonsense Italian Cooking

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Lidia’s Commonsense Italian Cooking

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Directions

In a medium saucepan, combine the onion, carrot, celery, thyme, mustard, cayenne, cinnamon, tomato paste, honey and salt. Stir in 1 1/2 cups of water and bring to a simmer. Simmer until the vegetables begin to soften, about 5 minutes.

Add the crushed tomatoes and vinegar. Simmer until the sauce is very thick and flavorful, about 20 to 30 minutes.

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

buy now