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1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
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2
Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
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3
Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute.
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4
Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
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5
Puree the ketchup in batches in a blender until smooth; return to the pot.
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6
Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt.
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7
Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes.
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8
Remove the bay leaves and let the ketchup cool.
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9
Transfer to an airtight container and refrigerate up to 2 weeks.
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10
Warm Smoky Bacon Ketchup
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11
Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes.
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12
Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika.
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13
Stir in 1 cup homemade ketchup (above); simmer 2 minutes.
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14
Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary.
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15
Serve warm.
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16
Peach-Curry Ketchup
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17
Melt 1/2 tablespoon butter in a small saucepan over medium heat.
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18
Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute.
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19
Stir in 1 cup homemade ketchup (above); simmer 5 minutes.
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20
Transfer to a blender and add 2 tablespoons water; puree until smooth.
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21
Chipotle-Cumin Ketchup /
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22
Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife.
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23
Heat 1 teaspoon vegetable oil in a small saucepan over medium heat.
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24
Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes.
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25
Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.
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26
Photographs by Paul Sirisalee
