-
1
Preheat the oven to 400F.
-
2
Line a baking sheet with aluminum foil and brush the foil lightly with oil.
-
3
Arrange the onion slices in a single layer on the baking sheet and brush with oil.
-
4
Roast, turning the slices and moving them to different places on the pan, until the onions are deep brown on both sides, about 25 minutes.
-
5
Remove the onions as they reach doneness.
-
6
Cool to room temperature.
-
7
Brush the foil with a little more of the oil.
-
8
Arrange the tomatoes, cut side down, on half of the pan and the shiitake mushroom caps, gill side down, on the other side of the pan.
-
9
Brush the tomatoes and mushrooms with oil.
-
10
Roast until the tomatoes are very soft and the skins are shriveled and the mushrooms are wrinkled but firm, 15 minutes.
-
11
Remove from the oven and cool to room temperature.
-
12
Meanwhile, place the dried porcini in a small bowl and pour the boiling water over them.
-
13
Let stand until the mushrooms are softened, about 15 minutes.
-
14
Drain the mushrooms, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
-
15
Set the soaking liquid aside.
-
16
Rinse the porcini thoroughly and drain well.
-
17
Put them in a bowl.
-
18
Lift the shiitakes off the baking sheet and add them to the porcini.
-
19
Scrape the tomatoes and any juices on the baking sheet into a food processor.
-
20
Add the roasted onions.
-
21
Process, stopping once or twice to scrape down the sides of the workbowl, until the vegetables are finely chopped.
-
22
Add the crushed tomatoes, jalapeno, vinegar, sugar, mustard, salt, soy sauce, worcestershire, and pepper.
-
23
Process until smooth.
-
24
Transfer the mixture to a 3- to 4-quart heavy saucepan.
-
25
Stir in the mushroom soaking liquid.
-
26
Place the shiitakes and porcini in the food processor and process until very finely chopped, scraping the sides of the workbowl if necessary, to chop them evenly.
-
27
Add to the tomato mixture.
-
28
Heat the mixture to a boil over medium-high heat.
-
29
Reduce the heat to a bare simmer1 or 2 bubbles rising to the surface at a time.
-
30
Simmer, stirring often, until the mixture is thick enough to mound high on a spoon, about 1 hour.
-
31
Carefully watch the ketchup and dont let it stick to the pot as it thickens.
-
32
Cool to room temperature.
-
33
Check the seasoning.
-
34
(The ketchup can be stored in a tightly covered contained in the refrigerator for up to 3 weeks.)
