Homemade Tomato Ketchup

Yields about 3 cups of tomato ketchup

Note: I tried the recipe using three different types of vinegar: balsamic vinegar, red wine vinegar and champagne vinegar. Champagne vinegar was the winner with my taste buds because of its mild, fruity flavor. The runner up was red wine vinegar. The balsamic vinegar didn't give it the traditional ketchup flavor that I wanted.

4 pounds ripe cherry tomatoes washed and cut in half

1-1/2 cups champagne vinegar (or red wine vinegar)

⅔ cup dark brown sugar

4 teaspoons salt

2 teaspoons black pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

¾ teaspoon Worcestershire sauce (reserved until after above ingredients have been cooked and strained)

In a wide skillet, stir together the halved tomatoes with all ingredients except Worcestershire. Simmer over low to medium heat until a thick jam-like mixture develops (this will take up to 90 minutes, approximately, depending on your stove). Remove from heat and allow to cool for about 10 minutes.

In a food processor, purée mixture until smooth. If you have a small food processor do this in batches to prevent overflow. Then, place a fine-mesh sieve over a tall bowl (an 8 cup heat proof measuring/pouring bowl works great). Strain puréed mixture, pressing on solids with the back of a large spoon. Throw out seeds and skins. At this point, if you want an even thicker ketchup, you may simmer again for another 15-30 minutes.

When the ketchup is finished, add the Worcestershire sauce and refrigerate. You may place it in attractive jars or bottles for gifting.

Ketchup will last at least one month refrigerated.

Guidelines for canning tomato ketchup can be found here on the Ball/Kerr website.

Adapted from The New York Times