Food Network: Spicy Homemade Ketchup

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Spicy Homemade Ketchup
Recipe courtesy Emeril Lagasse, 2004

Ingredients
3 pounds very ripe tomatoes, coarsely chopped
1 1/2 teaspoons vegetable oil
1 small onion, finely chopped
1 large clove garlic, minced
1/4 cup light brown sugar
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cinnamon
1/4 cup cider vinegar
Salt

Instructions
Puree the tomatoes in a blender until smooth. Strain puree through a
medium-mesh sieve, pressing with a rubber spatula to get out all of the juices. Discard any solids.
Set tomato puree aside.

In a non-reactive saucepan heat the oil over medium-high heat. Add the onion and cook until
softened, 3 to 4 minutes; do not allow to color. Add the tomato puree and all remaining ingredients
except the vinegar and salt and bring to a boil. Reduce heat to a simmer and cook, stirring
occasionally at the beginning and more often towards the end of the cooking time, for about 1 hour
or until thickened. Add the cider vinegar and salt and cook for 25 to 30 minutes more, until the
consistency of ketchup. Adjust seasoning with salt if needed. Set aside to cool. Store in
non-reactive airtight containers in the refrigerator for up to 1 week.