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  Recipe Home » Misc » Fog City Diner's Tomato Ketchup
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  Fog City Diner's Tomato Ketchup
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 255
Ingredients:
4 lb Ripe plum tomatoes, coarsely chopped
1 1/2 cup Sugar
1 cup Cider vinegar
1 tbsp Minced garlic
3/4 tsp Salt
1 1/2 tsp Mixed pickling spice
1 small Stick cinnamon, about 1/4 inch long
1 1/2 tsp Dry mustard
1/2 tsp (scant) freshly ground pepper
2 tbsp Cornstarch dissolved in
1/4 cup Cold water
1/4 tsp Cayenne pepper
Instructions:
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.
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