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These two recipes show how two distinct cultures were shown in parallel at a certain point in history. The popularity of the ‘hamburger’
demonstrated the need for fast food consumed outside the home and readily available to the masses. The bolognese sauce, the mamma’s version of feeding the hungry
troops of family around the kitchen table. After the second world war, American culture was deemed very glamorous and appealing to the global audience, and provoked a
change in how families used their kitchens.
1 and 1/2 teaspoons whole cloves
1 tablespoon chopped onions
1 and 1/2 teaspoons broken stick cinnamon
1/4 teaspoon red pepper
1 teaspoon celery seed
1 cup sugar
1 cup white vinegar
4 teaspoon salt
8 pounds ripe tomatoes (about 25 medium tomatoes)
Makes 2 pints. Place the spices in the saucepan. Add the
vinegar, cover, and bring to the boil. Remove from heat and let it stand while you
prepare the tomato mixture. This procedure acts as a spice steep in vinegar, just
like tea which needs to diffuse. It is this separate spice brew that gives the ketchup
a rich red color. Peel the tomatoes. Place in a deep saucepan and break up. Add
the onion and red pepper. Measure the liquid quantity of volume. Then bring to the
boil and cook 15 minutes, stirring occasionally. Liquidise the tomatoes and add
sugar to taste. Bring to a boil and then simmer briskly.
Cook this down to half its original volume. It should take
45-60 minutes. Strain the spices from the vinegar and discard and then add
the liquid directly into tomato mixture. Add salt to taste. Simmer down to your
preferred consistency. Using sterilized and heated jars, fill, seal and label.
The Best Tomato Ketchup
