Homemade Ketchup

Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.

4 whole cloves
1 bay leaf
1 stick cinnamon
1⁄4 teaspoon celery seeds
1⁄4 teaspoon chile flakes
1⁄4 teaspoon whole allspice
2 lbs. tomatoes, roughly chopped
1 1/2 teaspoons kosher salt
1/2 cup white vinegar
5 T brown sugar
1 onion, chopped
1 anaheim chile, chopped
1 clove garlic

Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.

Remove spice bundle; purée sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.

Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

Makes 2 1/2 cups