6 lbs ripe tomatoes, chopped
1 small purple onion, peeled and chopped
2 tsp. dried chervil or parsley
1 1/2 cups malt vinegar
1/2 cup plus 2T packed brown sugar
3/4 T salt
dash white pepper
1 cinnamon stick, halved
1/2 nutmeg (tap carefully with a hammer)
1/2 tsp mustard seeds
1/2 tsp dried chile flakes
1 tsp fennel seeds
Place the tomatoes, onion, and chervil or parsley in a 4 to 5 quart
pot. Bring them to a boil over high heat, reduce the heat to
medium, and cook until the tomatoes are softened--20 to 25 minutes.
Press the tomato mixture through a fine sieve, pressing hard on
the solids with the back of a broad wooden spoon to release the
puree. Return the puree to the pot and discard the solids.
Add the vinegar, sugar, salt, and white pepper to the puree. Tie
the remaining ingredients in several layers of cheesecloth, and
add them to the pot. Bring the mixture to a boil over high heat,
reduce the heat to medium, and cook 2 to 2 1/2 hours, uncovered.
As it cooks, periodically remove the froth that rises and stir down
the sides. When the mixture is very thick, remove the tied spices.
Ladle the ketchup into a jar. Allow it to cool, and refrigerate.