Recipe - Fog City Tomato Ketchup

4 pound Ripe plum tomatoes; chopped
coarsely
1 One half cup Sugar
1 cup Cider vinegar
1 tablespoon Minced garlic
Three fourths teaspoon Salt
1 One half teaspoon Mixed pickling spice
1 small Stick cinnamon, about 1/4
inch long
1 One half teaspoon Dry mustard
One half teaspoon (scant) freshly ground
pepper
2 tablespoon Cornstarch dissolved in
One fourth cup Cold water
One fourth teaspoon Cayenne pepper

The Fog City Diner was one of the places that came along with the diner
revival of a few years back. It is, or was, a trendy place over in the
City. I think it may have closed after the '89 quake, but I'm not sure
about that.

Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice,
cinnamon, dry mustard and pepper in a large, heavy stainless steel or
enameled saucepan. Bring the mixture to a boil over medium heat, stirring
occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30
minutes, stirring frequently. Remove the ketchup from the heat and let it
cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on
the solids. Rinse out the saucepan and return the ketchup to a boil over
medium heat, stirring frequently. Reduce the heat and simmer the ketchup,
stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do
not cook it any longer, as the thickening power of the cornstarch lessens
with prolonged cooking. The ketchup will thicken a bit more upon cooling.)
Remove the ketchup from the heat and let it cool to room temperature. Store
the tomato ketchup, covered, in the refrigerator for up to a month.

Makes about 5 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.
Posted to MMRecipes Digest V4 #140 by roy@indy.net (Roy) on May 20, 1997