Stop Blogging and Cook

DAILY POST FEB 5th:  SUGAR CONTROL, WEAR RED TO DINNER, KETCHUP UPDATE

GLUTEN-FREE & VEGETARIAN, VEGAN OPTION

S H O P

GROCERY
Tomato puree, canned with no sugar, salt or additives; just pureed tomato
Butter or olive oil
Bay leaves
Whole black peppercorns
Whole allspice
Whole cloves
Sweet paprika
Dry mustard
Kosher salt
Honey  VEGAN OPTION:  Sucanat
OPTIONAL:  Red wine vinegar

GREEN MARKET
Onion
Celery
Garlic
Sweet red bell pepper

T I M I N G

MAKES 16 oz
PREP TIME:
SIMMERING TIME:

1. Saute vegetables.
2. Add puree, spices.  Simmer until thick.
3. Correct seasoning.
4. Run through blender.

C O O K  /  P R E P A R E

INGREDIENTS
1 large onion, chopped
1 1/2 TBSP butter, or olive oil
1/2 sweet red pepper, chopped
1 stalk celery, minced
2 cloves garlic, minced
20 oz can tomato puree, with no sugar, salt or additives; just pureed tomato
2 bay leaves
8 black peppercorns
8 whole allspice, or 1 1/2 tsp ground allspice
2 whole cloves, or 1/4 tsp ground cloves
2 TBSP sweet paprika
1 1/2 tsp dry mustard
1 1/2 tsp kosher salt
3 TBSP honey
OPTIONAL:  red wine vinegar, up to 1/2 TBSP

COOKING

1. CARAMELIZED ONIONS - In pot with tight-fitting lid, large enough to hold the tomato puree, sauté onion in butter until deeply caramelized, about 2o min.  If using oil rather than butter, heat will be higher to brown & caramelize the onions.
2. Add celery, sweet red pepper & garlic; saute until very tender, about 15 min.
3. Add tomato puree & combine.
4. Put bay, pepper, allspice & cloves in spice infuser & add.
5. Add paprika, dry mustard & salt; stir, bringing to a low simmer.
6. Simmer on low for 2 – 3 hrs, stirring frequently, until reduced by about half.
7. If scorching occurs on bottom of pot, or you cannot stir frequently enough, transfer to a double boiler.  It will take longer, but there will be no chance of scorching.
8. When ketchup has thickened, remove infuser.  Taste & correct for seasoning.  If you like more of a bite, add up to 1 TBSP wine vinegar, a 1/2 tsp at a time.  Pour into blender & blend until smooth.
9. Let cool.

S E R V E / S T O R E / F R E E Z E

Store in refrigerator.  Serve cold or at room temperature.  Pour into ice tray, freeze & store cubes in grip-lock freezer bag.  Defrost as needed in open dish at room temperature.

W O R K P L A C E   L U N C H

Pop a frozen cube in a cup, & by lunchtime it will be ready to eat.  French fries never tasted so good.