Ketchup

Recipe View 5 mins In a large, heavy-bottomed saucepan or Dutch oven, combine the quartered tomatoes, chopped fennel, onion, smashed garlic, sugar, molasses, red wine vinegar, cloves, star anise pods, and salt. (5 minutes)

Recipe View 4 hrs Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook, uncovered, stirring occasionally to prevent sticking, until the mixture has reduced significantly and thickened to your desired consistency. This process should take approximately 3-4 hours. The longer it simmers, the more concentrated the flavor will become.

Recipe View 15 mins Once the ketchup has reached your desired consistency, remove it from the heat and let it cool slightly. (15 minutes)

Recipe View 5 mins Carefully transfer the mixture to a blender or food processor and puree until completely smooth. (5 minutes)

Recipe View 10 mins Strain the pureed ketchup through a fine-mesh sieve or cheesecloth-lined colander to remove any seeds or fibrous bits. This will result in a silky-smooth final product. (10 minutes)

Recipe View 2 hrs Transfer the strained ketchup to an airtight container and chill in the refrigerator for at least 2 hours to allow the flavors to meld and the ketchup to thicken further. (120 minutes)