2000s Recipes + Menus


Makes about 4 cups
  • Active time:40 min
  • Start to finish:4 hr (includes cooling)
June 2008
This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C. Pair it with fries dusted with Montreal steak seasoning or a juicy burger grilled with a spicy herb rub.
  • 3/4 lb white onions, chopped (2 cups)
  • 3 tablespoons olive oil
  • 2 (28-oz) cans whole tomatoes in juice
  • 3/4 cup red-wine vinegar
  • 1/3 cup packed light brown sugar
  • 1/4 cup bourbon
  • 3 tablespoons molasses (not robust or blackstrap)
  • 1/2 teaspoon ground cloves
  • Equipment:

    a food mill
  • Cook onions in oil in a wide 4- to 6-qt heavy pot over medium heat, stirring occasionally, until softened, 8 to 10 minutes. While onions cook, force tomatoes with their juice through food mill into a bowl (discard seeds). Stir into onions with remaining ingredients and 2 tsp salt and bring to a boil. Simmer over medium-low heat, stirring frequently (especially toward end to prevent scorching), until thick and glossy, 1 1/2 to 2 hours.
  • Purée in batches in a blender (use caution when blending hot liquids). Cool ketchup.
Cooks’ note: Ketchup can be chilled in an airtight container indefinitely.
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