Ketchup

Makes 2 1/2 cups

Less sweet than store-bought (no corn syrup)

ingredients

4 whole cloves
1 bay leaf
1 cinnamon stick
1/4 tsp. celery seeds
1/4 tsp. chile flakes
1/4 tsp. whole allspice
2 lbs. tomatoes, roughly chopped
1 1/2 tsp. kosher salt
1/2 C. white vinegar
5 Tbls. brown sugar
1 onion, chopped
1 anaheim chile, chopped
1 clove garlic

directions

Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4 qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add garlic. Cook, stirring until onions and chiles are very soft, about 40 minutes. Remove spice bundle; puree sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like. Transfer ketchup to a glass jar. Set aside, let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

Source: Chrissie Weyenberg