Categories: Condiments

Ingredients

• 1 can (28 oz.) tomato sauce
• 1/2 cup red wine vinegar
• 2 large shallots, chopped
• 1/4 cup sugar
• 1 Tbs. fennel seeds, crushed
• 1 tsp. kosher salt
• 1/2 tsp. ground cloves
• 1/4 tsp. dry mustard
• 1/4 tsp. coarsely ground black pepper
• 1/8 tsp. cayenne pepper

Directions

1. In a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne. Bring to a boil, stirring occasionally, then reduce the heat to very low. Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often). Transfer the ketchup to a small bowl and let cool. Cover and refrigerate for at least 1 day or up to 3 weeks.

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