I decided the other day that I would, in addition to making my own hot sauce and such, start trying out making other condiments. This is my first attempt at Catsup, served with Homemade French Fries. For a first attempt, it went surprisingly well. I made it a few days ago, and put it in the fridge to meld – the flavor is definitely different than your standard Heinz, but imho much more robust and interesting. I was out of brown sugar, so I used white sugar with a smidgeon of molasses (which is a handy trick for any other time that you need brown sugar too, especially since thats really all brown sugar is). Next time I think I might add some garlic, and maybe a bit more salt.

***Update: After refrigerating, I realized that the flavors weren’t
quite strong enough – in subsequent batches, I increased the amount of
cider vinegar, sugar, and salt for more intensity, as the flavors
mellow signifigantly upon refrigeration. Will follow up with a new
recipe in the next batch. ***

Ingredients:

• 1 can (28 oz) Whole Tomatoes
• 1/4 cup Sugar
• 1/2 tsp Molasses
• 1/4 cup Cider Vinegar (1/8 cup reserved)
• 1/8 cup White Wine
• 1 tbls Fresh Ginger; minced
• 1/2 tsp Kosher Salt

Method:

• Place all ingredients except reserved Cider Vinegar and place in to a sauce pan
• Coarsely pulse with an Immersion Blender
• Bring to a simmer and then reduce heat to medium-low
• Simmer for about 1 hour, or until thickened
• Stir in reserved Vinegar (to taste)
• Puree in blender or food processor until smooth
• Refrigerate overnight or for atleast 1 hour to allow flavors to meld