Ketchup

Ingredients

• 2.5 quart tomatoes, sliced
• 1 large garlic clove, chopped
• 1 cup vinegar
• 0.25 cup onion, chopped
• 0.5 cup sugar
• 3 inch piece cinnamon stick
• 1.25 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cloves, whole
• 1 dash cayenne pepper

Method

Tomato ketchup is a preserving|preserved condiment built on two foundations: a concentrated tomato base and an infused spiced vinegar. The tomato reduction is your workhorse—it removes water through evaporation and concentrates flavour and acidity simultaneously. Slice your tomatoes and combine with the chopped onion in a heavy-bottomed pot. Simmer at a gentle rolling boil for 20–30 minutes until the tomatoes have collapsed entirely. You'll know it's ready when the mixture has lost its raw smell and smells distinctly cooked and sweet. Pass through a fine sieve, pressing firmly to extract every gram of pulp and juice; discard the skins and seeds. What you'll have now is a loose purée—this is your base.

Prepare the spice infusion while the tomatoes cook. Wrap the cinnamon stick, cloves, and garlic clove loosely in a square of thin cloth and tie it securely at the top. This pouch method keeps solids from clouding your vinegar and makes removal foolproof. Submerge it in the vinegar and simmer gently for exactly 30 minutes—longer and the spices turn bitter, shorter and the flavour remains thin. Remove the bag and discard it.

Now comes the critical reduction. Pour your sieved tomato mixture into a wide, heavy pot and boil hard over a direct flame, stirring frequently to prevent the base from catching and scorching on the bottom. You're aiming for half the original volume—a 65 per cent reduction. This caramelisation|caramelisation of the tomato solids deepens the flavour substantially and raises the acid concentration high enough to preserve the finished ketchup safely. You'll recognise the endpoint when the mixture coats the back of a spoon and leaves a clear trail when you drag your finger through it.

Off the heat, stir in the spiced vinegar, sugar, salt, paprika, and cayenne. Return to a rapid boil and stir constantly for 10 minutes. The mixture should thicken further and darken slightly. Pour immediately into hot, sterilised jars and seal whilst the ketchup is still above 80°C. The residual heat will set the seal. Store in a cool, dark place for at least one month before opening—the flavours meld and mellow considerably during this rest.