A Dream and Homemade Ketchup...

I had a dream last night.  And though I don't remember it in it's entirety, nor the exact details, I do know that I woke up knowing I had to find a recipe for homemade ketchup.

Weird, I know.

I have no idea where it came from.  But it kind of makes sense in that we consume vast quantities of ketchup in this household (I have an 18-month-old...enough said).  Couple that with the recent discussion Hubby and I had on the quality (or lack thereof) in our food and it's production; I guess my subconscious figured on starting with the obvious.

So I turned to Google.

And I found the motherload on articles and blogs about making your own ketchup!  Not just that, I journeyed to our own fridge to look at the ingredients on our brand name ketchup.

In this order:

Tomato CONCENTRATE

High Fructose Corn Syrup

Corn Syrup

Vinegar

Salt

Onion Powder

Spice and "Natural" flavoring

I don't know about you, but seeing the word syrup just makes my stomach turn.  Not just in the case of ketchup, but in general.  I think it's a gross word and I think of thick, nastiness glopping it's way through my intestines.  YUCK.  Also, Dr. Oz says that if High Fructose Corn Syrup (HFCS) is in the first five ingredients of anything, you shouldn't be eating it.  Not only is HFCS linked to obesity and type 2 diabetes, but it is highly processed, as are the foods it is usually in.  This means any nutritional value it may have once had, it is almost totally stripped of due to processing and this is never a good thing.

Now, I say all this and there are brands out there that offer organic ketchup that contains cane sugar instead of HFCS, but how fun would it be to make this a family affair in creating a favorite condiment!?!

So after some reading and researching, I came up with several blogs and sites that all recommended the same recipe!  I haven't tried it yet, but plan to do so ASAP!  Have fun in your own adventures and please share your experiences if you try it out!! Here it is as found in Saveur Magazine!

HOMEMADE KETCHUP

Photo: Andre Baranowski

4 whole cloves
1 bay leaf
1 stick cinnamon
1⁄4 tsp. celery seeds
1⁄4 tsp. chile flakes
1⁄4 tsp. whole allspice
2 lbs. tomatoes, roughly chopped
1 1⁄2 tsp. kosher salt
1⁄2 cup white vinegar
5 tbsp. brown sugar
1 onion, chopped
1 anaheim chile, chopped
1 clove garlic

1. Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.

2. Remove spice bundle; purée sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.

3. Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

MAKES 2 1⁄2 CUPS

This recipe was first published in Saveur in Issue #117