The title of this entry could also be called: Ketchup attempt #1, almost ketchup, Tomato-based sauce, or hmm not quite ketchup. This recipe has been kicking around since 2011 from the NY Times. I really based it very loosely on this recipe since when I made it following their directions, it came out very loose. I didn't even add the water as suggested and I had to cook it to make it thick. It is nonetheless quite good but I would not exactly call it ketchup.
|Not very pleasant looking in the food processor|
1 garlic clove
1/3 t ground cloves
1/3 c sugar
1T maple syrup
1/4 t sriracha (or cayenne pepper)
1T Worcestershire sauce
1t ground mustard seed
Slice the top off the tomato and squeeze the seeds out. Place the tomatoes in a food processor. Add the remaining ingredients. Puree. Pour into a small saucepan and simmer until thickened to a ketchup consistency.
|Looks like Ketchup|
|Fries and Ketchup Wannabe|
I think I might try omitting the cornstarch next time and see what happens. It did help with the thickening a bit but don't think it was entirely necessary. I don't know if this came out so liquidy because I used garden tomatoes or what? But I don't think that simmering it really harmed the fresh flavor.
So if I'm calling this version 1, why am I posting this? Because even though it was a first attempt, I do think it was quite good eating. And besides it's Labor Day - perfect time for a burger with ketchup wannabe!