Fog city tomato ketchup

1 Servings

Ingredients

Quantity Ingredient
4 pounds Ripe plum tomatoes, coarsely chopped
1½ cup Sugar
1 cup Cider vinegar
1 tablespoon Minced garlic
¾ teaspoon Salt
1½ teaspoon Mixed pickling spice
1 small Stick cinnamon, about 1/4 inch long
1½ teaspoon Dry mustard
½ teaspoon (scant) freshly ground pepper
2 tablespoons Cornstarch dissolved in
¼ cup Cold water
¼ teaspoon Cayenne pepper

Directions

The Fog City Diner was one of the places that came along with the diner revival of a few years back. It is, or was, a trendy place over in the City. I think it may have closed after the '89 quake, but I'm not sure about that.

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.

Makes about 5 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.

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