Play around with the spices and flavors in this recipe to create ketchup that suits your palate and the dish it accompanies.

1 cinnamon stick
2 bay leaves
5 whole cloves
1 star anise
10 green or black peppercorns
2 lbs ripe red tomatoes or 1 28-oz can whole peeled tomatoes
1 large shallot (about 1/3 cup), roughly chopped
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper
1/3 cup apple cider vinegar
1/3 cup packed brown sugar, plus more as needed

1. Using a piece of cheesecloth, tie the cinnamon stick, bay leaves, cloves, star anise and peppercorns into a bundle. Set aside.

2. Halve the tomatoes and squeeze to remove seeds. Grate tomatoes using the largest holes of a box grater set over a bowl. Transfer the grated tomatoes and their juices to a food processor fitted with a steel blade attachment. (If using canned tomatoes, add them directly to the processor. Do not drain first.) Puree with shallot, orange zest and juice, vinegar and brown sugar. Season to taste with salt and pepper.

3. Pour tomato mixture into a large nonreactive saucepan and add the spice sachet. Cook over low heat, stirring occasionally, until the tomato mixture has reduced to a consistency slightly thinner than that of commercial ketchup, about 40 to 50 minutes. Let the ketchup cool. (It will thicken slightly as it cools.) Remove the sachet and discard. Pour ketchup into a jar and chill before serving. The ketchup will keep for approximately 1 month.

Makes approximately 1 1/2 cups

Recipe adapted by Ashley Gartland from The Paley’s Place Cookbook

Photo by Leah Harb

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