User post: How to make delicious homemade ketchup

As early as the 17th century, ke-tsiap, a spicy condiment made from pickled fish, was popular in China. British seamen took the idea home, but they made their version with salted mushrooms. It wasn't until the concept traveled across the sea again, to New England, that tomatoes were added, resulting in what became a classic American condiment. With freshpicked tomatoes everywhere, summer is a great time to make ketchup. It's simple to do and takes only a few ingredients.

Metropolitan Home brings you three tasty variations. Our classic American ketchup features cider vinegar and maple syrup. The addition of sherry vinegar, saffron and smoked paprika gives the classic recipe a Spanish twist. Or take the condiment back to its Asian roots by using rice wine vinegar, ginger and five-spice powder. Serving suggestion-French fries!

Ingredients

• 2 tbsp. canola oil
• ½ cup finely chopped onion
• 1 tsp. minced garlic
• 1½ tsp. dry mustard
• ¾ tsp. salt
• 2 lbs. ripe tomatoes (about 4 medium), peeled and coarsely chopped
• 1 tbsp. tomato paste
• ¼ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper
• ¼ tsp. mace
• ¼ tsp. ground cinnamon
• ½ tsp. ground allspice
• 1½ tbsp. maple syrup
• ¼ cup cider vinegar

Directions

In a medium nonreactive saucepan, heat canola oil and add onion, garlic, dry mustard and salt. Cook for about 10 minutes, until softened.

Add tomatoes, tomato paste and spices. Cook for about 20 minutes over medium heat, stirring often to prevent scorching. Gently break down tomatoes with the back of a wooden spoon while cooking.

Add maple syrup and cider vinegar and continue to cook, stirring for another 10 minutes, until mixture has a thick sauce consistency.

Purée using an immersion blender or cool briefly before puréeing in a standard blender. Pour into a jar and cool completely before covering and refrigerating. Ketchup will keep, covered and refrigerated, for about a month. Makes 1 pint and can easily be multiplied.