Make Ahead

Homemade Ketchup

Name: Homemade Ketchup
Yield: Makes about a quart
Ingredients: A tiny bit of canola oil to cover pan; 1 tablespoon minced ginger; 1 medium onion, diced; 1 28-oz can tomato purée; 1/4 cup honey; 1/4 cup brown sugar; 1/4 cup apple cider vinegar; 2 tablespoons tomato paste; 1/2 teaspoon ground mustard; pinch of ground clove; 1/4 teaspoon chili flakes (or more to taste); 1/4 teaspoon cayenne (or more to taste)

by: The Perennial Plate

May 25, 2011

0 Ratings

Makes about a quart

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Author Notes

Serve with cornmeal-fried frog legs (recipe also on food52). —The Perennial Plate

Ingredients

A tiny bit of canola oil to cover pan
1 tablespoon minced ginger
1 medium onion, diced
1 28-oz can tomato purée
¹/₄ cup honey
¹/₄ cup brown sugar
¹/₄ cup apple cider vinegar
2 tablespoons tomato paste
¹/₂ teaspoon ground mustard
pinch of ground clove
¹/₄ teaspoon chili flakes (or more to taste)
¹/₄ teaspoon cayenne (or more to taste)

Directions

Saute the ginger and onion in canola oil until translucent with a little salt. Add the rest of the ingredients and bring to a boil, then simmer for about an hour. Puree and taste, adjust each of the ingredients to your liking.

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Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

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