1 large red onion, peeled and roughly chopped
1 stick celery, trimmed and roughly chopped
1 tablespoon ginger
4 tablespoons minced garlic
1 tablespoon chili powder
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
1 tablespoon cloves
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs yellow tomatoes chopped
3/4 cup red wine vinegar
1/3 cup soft brown sugar
Let's get started...
1. Chop your onion, celery and basil. Combine with spices, garlic, and olive oil. Cook over medium high heat until vegetables are soft.
4. Set aside to cool for a few moments while you prepare your processing lineup.
5. Set up your processor and a bowl with strainer.
6. In 1 to 1-1/2 cup quantities, process the tomatoes mixture until smooth. Press through strainer to end with thick yellow base.
8. Stir in vinegar and sugar and cook over medium heat until thickened to desired consistency.
9. Allocate to containers and refrigerate until ready to use.
Hold onto the leftover pulp that your processor may not have smoothed through.
And now some red ketchup; here's what you'll need...
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 heaping tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon smokey paprika
big pinch ground cloves
1/4 teaspoon ground allspice
1 tablespoon crushed red pepper flakes
1 28-ounce can crushed tomatoes with juice
1/2 cup brown sugar
1/4 cup apple cider vinegar
Let's get going...
1. Bring your spice blends, garlic and and onions to transparency over medium high heat with olive oil.
2. Coat onions and spices with tomato paste.
3. Add tomatoes, sugar, and vinegar and simmer over medium heat for about 15 minutes.
4. Repeat processing in batches as directed for yellow ketchup above. The processing result is the final product.
5. After processing, allocate to containers and refrigerate until ready to use.
I some of the leftover pulps from both recipes as the spice blends for the meatloaf I served with the ketchup. The remainder I wrapped in wax paper and stored in the freezer to be used in future marinades.