Homemade Ketchup

Step 1: Using a piece of cheesecloth, tie the cinnamon, bay, cloves, cardamom, anise, and peppercorns into a bundle. Set aside.

Step 2: Pour the tomatoes and their juice into a food processor or blender. Puree until totally smooth, and set aside all but about ¼ cup. To the remainder, add the onion and puree.

Step 3: In a large non reactive Dutch oven, heat the oil over medium-high heat. Add the onion puree and the 2 teaspoons of salt and stir well. Cook for 8 to 10 minutes, letting the puree reduce and lightly brown.

Step 4: Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes uncovered, with an occasional stir. Add the spice bundle and reduce for 10 minutes more. When it’s done reducing, it should be a little thinner than commercial ketchup. Stir in the paprika, taste for seasoning, and adjust as needed.

Step 5: Let the ketchup cool and remove the spice bundle. Ladle into sterilized half-pint jars, leaving 1/4 inch headspace, and process in a hot-water bath for 25 minutes.