HOMEMADE KETCHUP

By BobD

Ingredients

• 4 CUPS
• 3/4 lb white onions, chopped (2 cups)
• 3 tablespoons olive oil
• 2 (28-oz) cans whole tomatoes in juice
• 3/4 cup red-wine vinegar
• 1/3 cup packed light brown sugar
• 1/4 cup bourbon
• 3 tablespoons molasses (not robust or blackstrap)
• 1/2 teaspoon ground cloves
• EQUIPMENT: a food mill

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Cook onions in oil in a wide 4- to 6-qt heavy pot over medium heat, stirring occasionally, until softened, 8 to 10 minutes.

While onions cook, force tomatoes with their juice through food mill into a bowl (discard seeds).

Stir into onions with remaining ingredients and 2 tsp salt and bring to a boil.

Simmer over medium-low heat, stirring frequently (especially toward end to prevent scorching), until thick and glossy, 1 1/2 to 2 hours.

Puree in batches in a blender. Cool ketchup.

COOKS NOTE: Ketchup can be chilled in an airtight container indefinitely.