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.
- 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
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.