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Ketchup: Fog City Diner's Tomato Ketchup

Source of Recipe

San Francisco Chronicle


List of Ingredients

4 pounds Ripe plum tomatoes, coarse chopped
1 1/2 cups Sugar
1 cup Cider vinegar
1 tablespoon Minced garlic
3/4 teaspoon Salt
1 1/2 teaspoons Mixed pickling spice
1 small Broken piece stick cinnamon (1/4" long)
1 1/2 teaspoons Dry mustard
1/2 teaspoon Freshly ground pepper (scant)
2 tablespoons Cornstarch dissolved in 1/4 cup Cold water
1/4 teaspoon Cayenne pepper


Recipe

Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature.

Store the tomato ketchup, covered, in the refrigerator for up to a month. Yield: About 5 cups.