0 (0)

Sauces and Condiments

Doug Arango's ketchup

Certain foods seem to have sprung, ready-made, from a cosmic conveyor belt to the dining table. Ketchup? It comes from a factory in Pennsylvania. Goldfish crackers? From Pepperidge Farms, right? And lollipops? Worcestershire sauce? Only God can make those. But ... Read more

Total time: 2 hours | Makes 4 1/2 cups
  • 4 pounds Roma tomatoes
  • 3 teaspoons kosher salt, divided
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 3 large cloves garlic, minced
  • 1/2 cup chopped red onion
  • 1 1/2 teaspoons pickling spices
  • 1 stick cinnamon
  • 1 1/2 teaspoons dry English mustard (powder)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • Zest of 1 lemon
  • 3 tablespoons cornstarch dissolved in 1/4 cup water

Step 1Cut the tomatoes into sixths, then in half. Sprinkle the chunks with 1 teaspoon salt and let sit for 1 hour.

Step 2In a stainless steel pan, add the tomatoes, sugar, vinegar, garlic, onion, pickling spices, cinnamon stick, mustard, pepper, cayenne and lemon zest. Bring to a gentle boil, stirring. When it boils, reduce the heat to medium and simmer for 30 minutes, stirring often. Remove the cinnamon stick.

Step 3Pass everything through a food mill using the finest sieve available. (If you don't have a food mill, pulse in a food processor, then strain.)

Step 4Return the puree to the pan and bring to a gentle simmer. Whisk in the cornstarch slurry; cook for 8 minutes. Add the remaining salt.

Step 5Pour the mixture into a bowl and cool at room temperature. The flavor will mature after the ketchup has been refrigerated overnight.


Variations: Make a sauce to go with smoked meat sandwiches or roasted meats by adding in step 2: 1 tablespoon molasses, one-fourth teaspoon allspice and one-eighth teaspoon ground cloves. For a sauce for duck dishes, add in step 2: the zest of 2 oranges and the juice of 1 orange.

Note: From Doug Arango. Use only nonreactive cookware.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Golden labneh
Caramelized onions
Strawberries and oranges in basil syrup
Roast chicken jus