ONLINE EXTRA — HOMEMADE KETCHUPS: Plum Ketchup . . . Roasted Red Pepper Ketchup . . . Chili-Citrus Ketchup, etc.

Plum Ketchup

1 pound Roma tomatoes

4 pounds Santa Rosa plums or other black-skinned plums

3 cups brown sugar

¼ cup olive oil

1 red onion, diced

1 tablespoon chopped garlic

2 teaspoons sweet smoked paprika

1 teaspoon Marash pepper

1 teaspoon chopped garlic

1 tablespoon salt

1 teaspoon ground black pepper

1 tablespoon molasses

½ teaspoon ground cinnamon

Peel the tomatoes: With a sharp paring knife, cut a small X at the base of each tomato. Bring a large pot of water to a boil then drop the tomatoes in the water. Remove the tomatoes with a slotted spoon when the skin has just begun peeling from the X, about 20 to 30 seconds. Immediately place the tomatoes in an ice bath to stop the cooking then peel the skin from the tomatoes when they are cooled.

Quarter the tomatoes and remove the seeds then roughly chop the tomato flesh and place in a large bowl.

Slice and seed the plums. Toss the plums and brown sugar with the tomatoes then set aside.

In a wide-bottom pot, heat the olive oil over medium heat until hot. Stir in the onion and cook until tender, about 5 minutes.

Stir in the garlic, paprika and Marash pepper and cook until aromatic, about 2 to 3 minutes, stirring constantly.

Stir the plum, tomato and brown sugar mixture into the pot and increase the heat to high, stirring frequently. Continue cooking at high heat; the ketchup will bubble fast and furiously. When the major bubbles subside and the ketchup starts to thicken, reduce the heat to medium.

Stir in the salt, pepper, molasses and cinnamon and continue stirring. Taste the ketchup and adjust the seasonings and flavorings if desired, then remove from heat and cool slightly.

Using a food mill or immersion blender, puree the ketchup until all the chunks are gone and you have a smooth paste.

Refrigerate the ketchup or can according to the jar manufacturer’s instructions.

Yield: About 10 8-ounce jars.

Approximate nutritional analysis per tablespoon: 25 calories, noprotein, 6 grams carbohydrates, no fiber, no fat, no cholesterol, 5 grams sugar, 45 milligrams sodium.

Roasted Red Pepper Ketchup

1 14.5-ounce can diced tomatoes in juice

1 7.25-ounce jar roasted red peppers, drained

1 cup chopped red onion

½ cup dry red wine

6 tablespoons golden brown sugar

2 large dried ancho chilies, seeded and coarsely chopped

2 tablespoons tomato paste

2 tablespoons red wine vinegar

1 tablespoon fennel seeds

2 teaspoons chopped garlic

1½ teaspoons ground cumin

1 bay leaf

Salt and pepper, to taste

Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Chill until cold. Keep refrigerated.

Yield: About 3 cups.

Approximate nutritional analysis per 1-tablespoon serving: 14 calories, 8 percent of calories from fat, trace total fat (no saturated), no cholesterol, 3 grams carbohydrates, 1 gram protein, 26 milligrams sodium, 1 gram fiber.

Chili-Citrus Ketchup

1 28-ounce can diced tomatoes, undrained

1 medium onion, quartered

3 garlic cloves, crushed

¼ cup plus 2 tablespoons packed dark brown sugar

¼ cup cider vinegar

2 teaspoons dry mustard

1 whole nutmeg, ground

¼ teaspoon ground allspice

1 teaspoon chili powder

½ teaspoon finely grated orange zest

1/3 cup fresh orange juice

2 tablespoons brewed espresso

1 bay leaf

1 habanero chili

Coarse salt and freshly ground pepper, to taste

In a food processor, puree tomatoes with their juice, onion, garlic and sugar. Transfer mixture to a large, heavy-bottomed stockpot. Add vinegar, mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf and chili.

Bring mixture to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened, about 50 minutes. Remove chili and bay leaf.

Puree 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely. Ketchup can be refrigerated in an airtight container up to 2 weeks.

Yield: 2½ cups

Approximate nutritional analysis per 1-tablespoon serving: 16 calories, 4 percent of calories from fat, trace total fat (no saturated), no cholesterol, 4 grams carbohydrates, 1 gram protein, 44 milligrams sodium, trace dietary fiber.

Blueberry Ketchup

2 tablespoons vegetable oil

1 large garlic clove, crushed

1 tablespoon minced fresh ginger

1 medium onion, finely chopped

2 pints blueberries

1 cup fresh tomato, peeled, seeded and chopped

2 large purple plums, pitted and chopped

¼ cup dark brown sugar, firmly packed

1 tablespoon blueberry or raspberry vinegar

1 tablespoon fresh lemon juice

Zest of 1 lemon, cut into julienne strips

1 medium dried chili pepper, crumbled

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon coriander

1 teaspoon salt

1 teaspoon freshly ground peppercorns — white, green, red and black

Heat oil in a large, heavy-bottomed saucepan. Add garlic and ginger and cook over low heat 2 minutes. Add onion and cook until soft and transparent, stirring often. Add blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, cinnamon, cardamom, coriander, salt and pepper, stirring well.

Cook over medium heat until the mixture begins to simmer. Reduce heat and simmer gently 30 minutes.

Remove from heat. Let cool slightly, then puree in a food processor or blender. Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick, about 1 hour. Pour blueberry ketchup into 2 sterile pint jars or containers. Cover and cool. Store in the refrigerator up to 4 weeks or freeze.

Yield: About 3 cups.

Approximate nutritional analysis per 1-tablespoon serving: 20 calories, 27 percent of calories from fat, 1 gram total fat (trace saturated), no cholesterol, 4 grams carbohydrates, trace protein, 45 milligrams sodium, 1 gram dietary fiber.

Tomato Molasses

12 ounces plum tomatoes

½ stick butter

2 tablespoons molasses

½ teaspoon salt, sherry or white wine vinegar

1/8 teaspoon hot red pepper sauce

Heat a large saucepan of salted water to a boil over high heat. Core tops of tomatoes and cut an X into bottoms; dip tomatoes in boiling water 10 to 15 seconds. Remove tomatoes from boiling water; place in a bowl of ice water. Peel tomatoes.

Place tomatoes, butter, molasses and salt in a medium saucepan; cook, stirring occasionally, over medium-low heat until mixture has reduced to a thick consistency, about 45 minutes.

Transfer mixture to a blender; puree. Blend in vinegar and pepper sauce; cool. Transfer to sterilized jars. Cover; seal. Store in the refrigerator up to 1 month.

Yield: 2 pints

Approximate nutritional analysis per tablespoon: 9 calories, 70 percent of calories from fat, 1 gram fat (0.4 grams saturated), 2 milligrams cholesterol, 1 gram carbohydrates, no protein, 24 milligrams sodium, no fiber.

Peach Ketchup

1 tablespoon vegetable oil

1 large onion, thinly sliced

5 ripe peaches, pitted, peeled, roughly chopped

½ cup white vinegar

¼ cup brown sugar, packed

3 tablespoons molasses

2 tablespoons granulated sugar

1 teaspoon salt

½ teaspoon freshly cracked black pepper

¼ teaspoon ground allspice

Juice of ½ lemon

Heat the oil in a large, heavy saucepan over medium heat. Add onion; cook, stirring often, until transparent, about 5 minutes. Add the peaches; cook, stirring often, 4 minutes.

Add vinegar, brown sugar, molasses, granulated sugar, salt, pepper and allspice. Reduce heat to simmer; cook 1 hour, stirring occasionally. If necessary, add a small amount of water to prevent the mixture from burning.

Remove from heat; add the lemon juice. Put in a blender or food processor; puree. Serve at room temperature or refrigerate up to 2 weeks.

Yield: 4 cups

Approximate nutritional analysis per tablespoon: 13 calories, 15 percent of calories from fat, 0.2 grams fat (no saturated), no cholesterol, 3 grams carbohydrates, 0.1 grams protein, 37 milligrams sodium, 0.1 grams fiber.

Spicy Homemade Ketchup

3 pounds very ripe tomatoes, coarsely chopped

1½ teaspoons vegetable oil

1 small onion, finely chopped

1 large clove garlic, minced

¼ cup light brown sugar

½ teaspoon ground mustard

½ teaspoon ground ginger

¼ teaspoon crushed red pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground allspice

1/8 teaspoon ground cloves

Pinch ground cinnamon

¼ cup cider vinegar

Salt

Puree the tomatoes in a blender until smooth. Strain puree through a medium-mesh sieve, pressing with a rubber spatula to get out all of the juices. Discard any solids. Set tomato puree aside.

In a nonreactive saucepan heat the oil over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes; do not allow to color. Add the tomato puree and all remaining ingredients except the vinegar and salt and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally at the beginning and more often towards the end of the cooking time, for about 1 hour or until thickened. Add the cider vinegar and salt and cook for 25 to 30 minutes more, until the consistency of ketchup. Adjust seasoning with salt if needed. Set aside to cool. Store in non-reactive airtight containers in the refrigerator for up to 1 week.

Yield: 2 cups

Michael Smith’s Homemade Ketchup

4 quarts cooked tomatoes (about 5 16-ounce cans)

2 cups minced green peppers (about 2)

1 cup minced red onion (about 1 small one)

1 cup cider vinegar

¼ cup white sugar

¼ cup brown sugar

2 teaspoons whole allspice, crushed

1½ teaspoons paprika

1 teaspoon powdered mustard

1 teaspoon ground cloves

1 teaspoon celery seeds

½ teaspoon ground cinnamon

½ teaspoon pepper blend (black, white, and cayenne)

Combine the tomatoes, green peppers and onion in a pot and cook uncovered for 30 minutes over medium heat. Then pour the partially cooked mix into a food processor or possibly blender and blend till smooth. Return the mix to the pot, cover, and cook over a low heat for 30 minutes. Add in the remaining ingredients and cook for an additional 30 minutes.

Pour the ketchup into clean glass jars and store in the refrigerator.

Yield: About 6 pints.

Homemade Slow Cooker Ketchup

1 28-ounce can organic tomato puree

1 small onion, coarsely chopped

½ cup apple cider vinegar

¼ cup organic brown rice syrup

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

¼ teaspoon ground mace

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground red pepper

Kosher salt to taste

Fresh ground black pepper to taste

Place all ingredients except kosher salt and black pepper into a medium slow cooker (3 to 4½ quarts). Stir well. Cover and turn on high for 2 to 2½ hours, stirring occasionally. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processer and puree until smooth. Return to crock (if you used a blender of food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency. You want it to be nice and thick.

Place into clean pint mason jars. Refrigerate or freeze. This will keep in the refrigerator for about 2 months.

Yield: About 4 cups.

Spicy Homemade Ketchup

3 pounds very ripe tomatoes, coarsely chopped

1 ½ teaspoons vegetable oil

1 small onion, finely chopped

1 large clove garlic, minced

¼ cup light brown sugar

½ teaspoon ground mustard

½ teaspoon ground ginger

¼ teaspoon crushed red pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground allspice

1/8 teaspoon ground cloves

Pinch ground cinnamon

¼ cup cider vinegar

Salt

Puree the tomatoes in a blender until smooth. Strain puree through a medium-mesh sieve, pressing with a rubber spatula to get out all of the juices. Discard any solids. Set tomato puree aside.

In a nonreactive saucepan heat the oil over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes; do not allow to color. Add the tomato puree and all remaining ingredients except the vinegar and salt and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally at the beginning and more often towards the end of the cooking time, for about 1 hour or until thickened. Add the cider vinegar and salt and cook for 25 to 30 minutes more, until the consistency of ketchup. Adjust seasoning with salt if needed. Set aside to cool.

Store in nonreactive airtight containers in the refrigerator for up to 1 week or can.

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