Regular Ol’ Tomato Catsup (But Better)
Notes
If you’re craving the taste of that stuff that comes with the burger at your fave fast food chain, this recipe is bound to disappoint. This catsup actually has flavor, backbone, high dipability, a sweet and vinegary tang, and a full flavor profile where the xanthan gum and high fructose corn syrup should be. Just try it on fries, ‘kay? Sheesh.
Ingredients
1 large yellow onion, peeled and quartered
1 28-oz. can of whole tomatoes
2 Tbsp. vegetable oil
2 tsp. salt
1/3 cup packed brown sugar
1/2 cup champagne vinegar
1 cinnamon stick
1 bay leaf
5 whole cloves
5 cardamom pods, crushed
1 star anise
10 whole black peppercorns
1 tsp. smoked paprika
Salt and pepper to taste
Method
Pour the tomatoes and their juice into the blender (seriously, the margarita machine, not the fancy food processor). Puree until totally smooth and set aside all but about a quarter cup of the liquid. To the remaining tomato in the blender, add the onion and puree.
In a large Dutch oven (bigger than you think, as this will splatter like a Pollock painting), heat the oil over medium-high heat. Add the onion puree and the salt and stir well, letting the liquid reduce and lightly brown, 8-10 minutes. Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes, uncovered, with an occasional stir. Add the cinnamon through the peppercorns, stir well, and reduce 10 minutes more. Stir in the paprika and adjust seasoning.
Let the catsup cool and, if you’re finicky, remove the whole spices. Pour into a jar and chill overnight, or at least six hours.
