A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
If you like flavour as much as I do youll love this traditionally made ketchup. Its packed with so much aromatic goodness that youll forget you ever bought it. Its the best way to jazz up a burger and fries!
Directions for: Ketchup
Ingredients
1 28 oz can of chopped tomatoes
1 small can of tomato paste
1 large chopped onion
1 cup of red wine vinegar
cup of sugar
cup of olive oil
2 heaping spoonfuls of nutmeg
2 pinch of ground allspice
Two or three bay leaves
A sprinkle or two of salt and pepper
Directions
1. Toss all the ingredients into a large saucepot. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces by half, about thirty minutes.
2. If you have an immersion blender you may puree the mixture in the pot until its smooth. If you dont, use a regular blender but first cool the ketchup to room temperature before pureeing it. An agitated hot liquid always expands violently; itll explode all over your kitchen and make a huge mess!
See more: Tomatoes, Dinner, Quick and Easy, Vegetarian, Herbs, Lunch, North American, Barbeque, Grill