Ketchup Catch-up

Ever buy tomatoes from the store in winter and find out they're pale inside, or leave some in the fridge too long and they get that grainy texture? This recipe is your solution. And you know what? Everyone will be impressed even if you serve it alongside mac n cheese and weiners. You can blend and strain it, but I prefer it chunky and rustic.

Ingredients

4 Roma tomatoes: Roughly chopped

1/2 Onion: Diced

1 clove Garlic: Minced

1 tablespoon Oil

3 tablespoons White Vinegar (plus more to taste)

2–3 tablespoons Sugar

½ teaspoon Allspice

1 pinch Ground Cloves

Salt: To taste

Method

Sauté: Heat the oil and sauté the onion until soft and translucent but not browned. Stir in the garlic for 60 seconds.

Stew: Add the tomatoes. Cook until they break down into a pulp (about 10 mins).

Spice: Stir in the sugar, vinegar, allspice, and that pinch of clove.

Reduce: Simmer on low for 30–40 minutes until thick.

Note: Cloves are very powerful! One pinch is exactly right for this small batch; it will keep the sauce from tasting "medicinal" while providing that signature spiced back-note.

Refine if you wish: Blend and strain for a smooth, commercial-style finish.

Pro Tip: The "Plate Test"

To see if it's done, put a spoonful of the hot ketchup on a chilled plate. If a ring of water separates and runs away from the tomato clump, it needs to simmer a bit longer. If it stays together, it's perfect.