Sun-Dried Tomato Ketchup

Adapted from Food and Wine

2 Cups Apple Cider

1 Cup (Dry, Not Oil Packed) Sun-Dried Tomatoes, Soaked in Hot Water for 30 Minutes and Drained

2/3 Cup Apple Cider Vinegar

1 Tablespoon Tamari or Soy Sauce

1 Teaspoon Smoked Paprika

3/4 Teaspoon Mustard Powder

1/2 Teaspoon Ground Ginger

Generous Pinch Cayenne Pepper

Pinch Ground Cloves

1 Small Yellow Onion

2 Cloves Garlic

1 Teaspoon Salt

Freshly Ground Black Pepper, to Taste

This procedure hardly needs a written recipe, but here goes: Toss everything into your blender or a sturdy food processor, and puree until completely smooth. Scrape down the sides as need to make sure that everything is thoroughly pulverized. Transfer the mixture into a large sauce pan and set over medium heat. It may seem like too large of a pot, but this stuff bubbles and sputters like mad once it gets going, so the high sides are helpful for protecting the walls (and yourself) from gruesome blood-red splatters. Cook at a gentle simmer for about 30 minutes, until slightly thickened or at least less watery, stirring every couple of minutes to prevent burning. Move the whole batch back into your blender or food processor, and puree once more to ensure a perfectly smooth texture. Let cool completely before bottling and storing.

Bear in mind that since this homemade ketchup lacks the additives and preservatives of mainstream brands, you will need to shake it well before each use, as it can separate a bit as it sit. Additionally, it should be kept in the fridge, tightly sealed for no more than 1 month.

Makes About 3 Cups

©Hannah Kaminsky