Recipe: A Simple Tomato Ketchup (homemade, with variations)

A SIMPLE TOMATO KETCHUP

2 tablespoons olive oil
2 onions, peeled, finely chopped
4 cans (14 ounces each) peeled plum tomatoes, chopped
2 tablespoons tomato puree
2 tablespoons treacle (or molasses)
1/4 teaspoon dried chili flakes
1 cup light brown sugar
3/4 cup cider vinegar or white wine vinegar
2 garlic cloves, crushed
1 small bay leaf
1 (2-inch) piece cinnamon stick
2 teaspoon dried mustard powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
Juice of 2 limes

Heat the oil in a heavy based pan, add the onion, garlic and cook for 5-6 minutes until softened and with no color.

Add all the remaining ingredients except for the lime juice and bring to the boil. Reduce the heat to low and simmer the ketchup for 1 to 1 1/4 hours, stirring frequently.

Pass the ketchup sauce through a medium strainer or food mill and return it back to the pan. Cook over a low heat again for a further 30 minutes or so until the sauce is reduced and thickened in consistency.

Allow to cool before stirring in the lime juice.

Refrigerate until needed, it can be kept in a sealed container in the fridge for up to 5 days.

VARIATIONS:

HORSERADISH KETCHUP:
Add 1 tablespoon of freshly grated horseradish to the recipe during cooking.

CURRY KETCHUP:
Add 2 tablespoons of curry paste to the cooked onion and garlic, cook for 5 minutes before adding the remaining ingredients.

SWEET CHILLI KETCHUP:
Add 2 tablespoons of sweet chilli sauce to the finished ketchup.

TABASCO CUMIN KETCHUP:
Replace the ground coriander in the recipe with 2 tablespoons of toasted and crushed cumin seeds, finish the ketchup with Tabasco sauce to taste.

Source: The Gourmet Burger by Paul Gayler