Tomato Ketchup

A little while ago I visited the fries museum in Belgium (well worth a visit if you ever in the area. Also the chocolate museum is fab) It was here that I learnt the history of ketchup.

  Apparently the idea came originally from the Chinese, but the English adapted it to their tastes using nuts and mushrooms macerated in vinegar, which they called catchup. In the mid 19th century the Americans started making it with tomatoes, vinegar, sugar, cinnamon, Cayenne pepper and salt.

The reason that ketchup is hard to pore is that it is a thixotropic product (when idle it liquid becomes paste and needs to be moved around to become liquid again - this is why we shake the bottle)

If You Want To Make You Own

• 12 tablespoons cider vinegar, or more to taste
• 1/2 tablespoon olive oil
• 1 medium clove garlic, coarsely chopped (1 teaspoon)
• 1/2 large Vidalia onion, chopped (a scant 1 cup)
• 1 small Granny Smith apple, peeled, cored and chopped (about 1 cup)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon celery seed
• 5 coriander seeds
• 1 allspice berry
• 1/4 teaspoon ground cinnamon
• 1/2 star anise
• 1/2 teaspoon powdered mustard
• 2 bay leaves
• 2 whole cloves
• 5 whole black peppercorns
• 1/2 tablespoon salt, or to taste
• 28 ounces good-quality canned tomatoes, such as Vantia brand, plus their juices
• 1/2 cup raw sugar, or to taste
• 1 tablespoon plus 1 teaspoon dark brown sugar, or to taste

Combine 6 tablespoons of the vinegar, the oil, garlic, onion, apple, ginger, celery seed, coriander seed, allspice berry, cinnamon, star anise, powdered mustard, bay leaves, cloves, peppercorns, salt, the tomatoes and their juices in a large heavy-bottomed saucepan over medium-high heat. Bring to a boil; skim any scum from the surface, then reduce the heat to medium and cook uncovered for about 15 minutes, or until the mixture has reduced by a third.
Discard the bay leaves and star anise; also the cloves, if you can find them easily.
Transfer the hot mixture to a blender. Remove the centre knob of the blender lid (to allow steam to escape. Place a dish towel over the opening. Purée until smooth, then press the purée through a fine-mesh strainer back into the saucepan.
Add the raw and brown sugars and the remaining 6 tablespoons of vinegar. (If you prefer a more vinegary ketchup, add a little less sugar. You can always add in more later.) Cook uncovered for 15 to 20 minutes over medium-low heat, stirring occasionally, until thick and glossy. To see whether the ketchup is done, place a teaspoon of it on a small plate. Tilt the plate; if any liquid separates and runs down, continue to cook until it passes the plate test.
When the ketchup is the desired consistency, taste again. Adjust the sugar, vinegar and/or salt as needed. Be aware that the ketchup will taste slightly different when cold.
Divide among individual containers; cool to room temperature then seal and refrigerate for up to 1 month.
I have to admit that this seems a lot of work when you can pick up a bottle in the supermarket, but it would be nice to have freshly made condiments every now and again.