ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Todd's Ketchup

Todd English is the founder of Olives and Figs restaurants in Boston, Las Vegas and Washington, D.C. His homemade ketchup is somewhere between traditional ketchup and chutney with in-your-face flavor. The ketchup will keep in the fridge for several weeks or a couple of cook-outs, whichever comes first.

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup red wine vinegar
1/2 cup (packed) dark brown sugar
1/2 cup honey
1/2 cup orange juice
1 lemon, peeled, seeded and diced (remove both zest and rind)
2 teaspoons coarse (kosher) salt
2 teaspoons ground allspice
1 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon ground cloves
1 can (28 ounces) whole plum tomatoes, juices strained and reserved, tomatoes coarsely chopped by hand or in a food processor

Heat the olive oil in a medium-size nonreactive saucepan over medium heat. Add the onion and garlic and cook until soft but not brown, stirring with a wooden spoon, about 3 minutes. Increase the heat to high, stir in the vinegar and brown sugar, and boil until the mixture is reduced by half.

Add the honey, orange juice, lemon, salt, spices and reserved tomato juices. Simmer until thick and syrupy, 5 minutes. Stir in the chopped tomatoes and simmer the ketchup until thick and flavorful, 10 minutes.

Transfer the mixture to a food processor and process to a coarse puree. Correct the seasoning, adding salt, vinegar, or any other ingredient for balance; the ketchup should be highly seasoned. Transfer the puree to jars, cover, cool to room temperature. Refrigerate until serving. The ketchup will keep for several weeks. Makes 4 cups.

"Barbeque Bible Sauces, Rubs and Marinades," Steven Raichlen

Thursday, June 29, 2000

bottom navigation bar Terms of Use  Privacy Policy