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Mmmm….. Nope, no purple squeeze-bottle ketchup here

This sweet/tart/savory condiment is the LBD of condiments, pairing equally well dressed-down on top of a burger, dressed-up as the star in a quick weeknight sauce or dressed to the nines as the main performer on a toasted baguette. You’ll want to keep plenty on hand. This recipe makes enough to fill 3 pint jars: two for you, and one to give away to your nearest and dearest.

Ketchup for Grownups
Adapted from Sweet & Savory Tomato Jam from In Jennie’s Kitchen

3 1/2 lb. Roma tomatoes (or whatever looks the best that day), chopped roughly
1 onion, diced, about 1/2 c.
1/2 c. dark brown sugar (a slack half cup)
1/2 c. white sugar (a slack half cup)
1 tsp. salt
1 1/2 tsp. coriander, ground
1 1/2 tsp. cumin, ground
1 1/2 tsp. caraway seeds, whole
1 1/2 tsp. hot paprika
1/4 c. apple cider vinegar
Juice of 1 lemon
1/2 c. Granny Smith apple, diced
1 c. water

Add all ingredients to a large pot over high heat. Bring up to a boil, reduce heat to a simmer and cook until thick and jam-like, about 3 hours. Transfer to sterilized jars and stash in the fridge for up to two weeks, or break out your favorite canning rig and can, making sure to boil for 15 minutes.

Serve slathered on a burger; with simple ricotta, burrata or goat cheese on a toasted baguette; as a topper for chicken; mixed into a nice big bowl of grains or pasta; with grits, greens & smoky bacon; or on crackers with cream cheese for a late night snack.

Makes 3 pint jars.