my modern artefact

Last night we made some onion rings with homemade ketchup--yum!

Here's the ketchup recipe that I tweaked from Cindy Pawlcyn's Appetizers:

2 cans of organic diced tomatoes
2 apples, peeled and chopped
1 1/2 large onions, chopped
1 cup sugar
1 1/4 cups high-quality cider vinegar
1 tablespoon sea salt
1/2 tablespoon cayenne pepper
6 black peppercorns
6 allspice berries
6 cloves

Combine all ingredients in a large stainless steel pot and bring to a boil. Reduce to a simmer and cook, uncovered, for about 2 hours. Allow it to cool slightly and then puree in batches in a food processor (I used my mini food processor). Return to the heat to thicken further, stirring often. Strain in a chinoise and cool.

***The photos of the ketchup above are pre-chinoise; the ketchup is silky and smooth after passing through the fine mesh.