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Fog City Diner's Tomato Ketchup Recipe

User Rating 4 Star Rating (1 Review) write a review

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Homemade ketchup is a favorite of patrons of Fog City Diner. The popular restaurant has graciously shared their recipe so you can make your own at home. The ketchup may be stored in the refrigerator up to 1 month.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 4 pounds ripe plum tomatoes, coarsely chopped
  • 1-1/2 cups sugar
  • 1 cup cider vinegar
  • 1 Tablespoon minced garlic
  • 3/4 teaspoon salt
  • 1-1/2 teaspoons mixed pickling spice
  • 1 small stick cinnamon, about 1/4-inch long
  • 1-1/2 teaspoons dry mustard
  • 1/2 teaspoon (scant) freshly ground pepper
  • 2 Tablespoons cornstarch dissolved in 1/4 cup cold water
  • 1/4 teaspoon cayenne pepper

Preparation:

Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard, and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month.

Yield: about 5 cups

Source: Fog City Diner, San Francisco, California, USA
Reprinted with permission.

User Reviews

 4 out of 5
Wonderful, Unique Flavor but Runny, Member mictlantecuhtli

The title of the review says it all. The taste is fantastic and unusual while still being ketchup and not closer to some other type of sauce. I've tried making several different ketchup recipes and this was one of the easier ones. Thickness: I took off one star because as written, it is too runny. My first batch ended up like tomato soup. I added more cornstarch and that seemed to help a little. My second batch, I simmered the tomatoes until at least half the liquid evaporated (3 hours!) and the consistency was fairly thick. Came out perfect.

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