Ketchup recipe

The Gourmandise School   of Sweets and Savories     DYI Everything. We love making everything from scratch; milling flour, making vanilla extract, brewing beer- you name it, our m.o. has always been to take the freshest, rawest ingredients to make the basics you need to build your pantry. We would like you to discover your inner food explorer and learn the tricks of the trade from experts who love to tinker. We've met some great food crafters along the way who share this passion for getting to the root of it; from experience restaurant chefs to Master Food Preservers and engineers. We're all in it to get to the bottom of how things work, how to make it our own, and more importantly, how to create all that magic without spending hundreds on gadgets (they're fun, we get it, but so is finding out floursack towels double as cheesecloth). Lauren Cartmel will be introducing you to the wonders of ancient heirloom grains next Tuesday and condiments the following week. Master Food Preserver Jake Mumm will be teaching his small-batch beer-brewing course on Saturday the 22nd. There's more bread and jam and cheesemaking galore- as always, made from ingredients sourced from local farms. DYI Ketchup As with all things tomato-y, this recipe will yield different results based on how late in the tomato season you're working.  You'll start seeing better tomatoes at your farmers markets soon- go for the ripest ones you can find. Peppers aren't in season at the moment, so you can omit them for now. In a large saucepot, place: 1 large red onion, chopped 1/2 fennel bulb, chopped 1 stalk celery, chopped 1/4 cup olive oil 1 knick of ginger 3 cloves garlic, chopped 1 Tbsp coriander seeds 2 red peppers, chopped (optional) Set aside: 2 lbs tomatoes, chopped 1 handful basil leaves, chopped 1 cup water 1 tsp fresh ground pepper 1/2 tsp sea salt (plus more to taste, for later) --- 3/4 cup red wine vinegar 2 Tbsps brown sugar 1. Cook down your ingredients in the saucepot for about 10 minutes over medium-high heat. 2. Add tomatoes, pepper, basil, water and salt.  Cook down for about 15 minutes, or until you reduce the volume significantly (this will vary depending on the size of your pot). 3. Pour contents into a food processor, blender, or use an immersion blender.  Strain if necessary. 4. Place back into a pot and add your sugar and vinegar.  Cook down an additional 8-12 minutes, or until thick enough for your liking.  Season to taste and keep refrigerated. Wishing you a delicious day,  Clémence and Hadley