Spicy Tomato Catsup brings back memories. Vague memories from the 60s. I don’t know if I’m remembering Heinz Ketchup or Hunt’s Catsup, but back then I called it fancy ketchup because it tasted so much better than the condiment we had in our larder. For a treat, my parents would take me and my sister Kim, and my Nan Nan and Pap Pa, to a road house called Seddon’s. Eating there was an adventure for me. It was the first time I ever had French dressing, which I loved. But my favorite thing on the menu was the French fries, served with fancy ketchup, of course.
This recipe is my attempt to recreate that fancy ketchup. My Spicy Tomato Catsup is smooth and pourable, and a bit spicy. I think the terms ketchup and catsup are equally acceptable, but I call this Catsup because, well, I love cats. I am a childless cat lady, after all!
I don’t eat many french fries these days, but if I’ve taken the time and trouble to make Spicy Tomato Catsup, french fries are what’s for dinner. French fries in the air fryer aren’t terribly indulgent, so why not? So, what else? Ron likes ketchup on eggs, and I bet this would fit the bill. What about using the Spicy Tomato Catsup as the base for cocktail sauce? And you know what comes next – French dressing! On second though, it would be a shame to dilute this incredible tomato concoction with anything else. If you try it, I’m sure you’ll agree.
Spicy Tomato Catsup
Equipment
- medium saucepan
- food mill, using the finest blade
Ingredients
- 2 pounds garden-fresh Roma tomatoes (plum tomatoes from the grocery store will do as well)
- 1 small knob fresh ginger
- 1/2 cup brown sugar
- 1/4 cup lemon juice
- 1 t salt
- 1/2 t ground cumin
- 1/2 t crushed red pepper
- 1/2 t garlic powder
Instructions
- Prep the tomatoes and grate the ginger – Cut each tomato in half, remove the seeds, trim the stem end, then dice the tomato flesh. Grate the ginger. You want a heaping tablespoon (or more!).
- Simmer – Add all of the ingredients to your saucepan and bring to a boil. Lower the heat and simmer for about an hour, stirring occasionally to ensure that it doesn't stick.
- Finish – The catsup is finished when is looks thick and glossy and most of the water has been cooked out. The catsup should part and slowly fill back in when you scrape your spoon across the bottom of the pan. You're looking for a texture and consistency that's spreadable yet still pourable. Finally, run the catsup through the food mill to remove the skins and little pieces of ginger.
Before making this post I was talking to my mother on the phone, and she asked what I was working on. I recounted the Seddon’s memory, and she was astounded that I could remember the taste of something I ate as a child, so long ago. Then when I started telling her how I make this Spicy Tomato Catsup, she was even more amazed to learn that I actually make it from scratch. She had just assumed that I was doctoring up a bottle of Heinz.
There was a time when I wouldn’t have bothered to make ketchup from our tomatoes, but I’m glad I was finally inspired to give it a try. What’s astounding to me is how many tomatoes it takes to make such a small batch of Spicy Tomato Catsup, but it really is worth the time and trouble. I hop you try it.