Ketchup
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"It's the only ketchup recipe that I've ever had that stood up even close to as good as popular brands! It's different, but it's REALLY good! It's important to reduce this for a long time, like 4 hours or so. It will thicken just a bit as it cools."
Original recipe yield: 16 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 4 Hours
- Ready In:
- 4 Hours 20 Minutes
- Servings:
- 16
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INGREDIENTS:
- 6 large tomatoes, quartered
- 1 bulb fennel, chopped
- 1 yellow onion, chopped
- 4 cloves garlic
- 1/4 cup white sugar
- 1/4 cup molasses
- 1/4 cup red wine vinegar
- 10 whole cloves
- 2 whole star anise pods
- 1 tablespoon salt
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DIRECTIONS:
- In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
- Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.
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