Name: Ketchup
Yield: Makes 3 quarts
Cuisine: United States
Ingredients: ⅓ cup plus 1 tablespoon (packed) dark brown sugar; 10 garlic cloves, peeled; 2 large onions, peeled and thickly sliced; ¾ teaspoon ground cardamom; 1 cup red wine vinegar; ¾ teaspoon mild paprika; ¾ teaspoon ground cinnamon; 2 tablespoons olive oil; ¾ teaspoon ground allspice; ¾ teaspoon ground ginger; Three 28-ounce cans whole tomatoes; Kosher salt and freshly ground black pepper; ¼ cup capers, with their brine; ¾ teaspoon ground oregano; ¾ teaspoon freshly ground black pepper; ⅓ cup cumin seeds; Two 12-ounce cans tomato paste; ⅓ cup yellow mustard seeds; ⅓ cup coriander seeds; ¼ cup hot red pepper sauce

Preparation info

Makes
3
quarts

Difficulty
Medium

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

When the Reagan administration announced it was going to classify ketchup as a vegetable so that it could inflate the nutritional totals for school lunches, a cry of outrage boomed through the land. Some wags pointed out that ketchup, or at least its major component, tomato, was a fruit. This was technically true, but in normal speech, a tomato is a vegetable. So why not count ketchup as a vegetable dish, just as we would count cauliflower puree as a vegetable dish?

Ketchup b