Can I Get Some Fries With That?

Ketchup, much like mayonnaise, in it's true form bares very little resemblance to the commercial cousins we grew up with. There is something to be said for the comfort of the familiar, but there is also something to be said for homemade goodness. Go into making this with an open mind. Try to erase the word "Heinz" from your thoughts.

At first I didn't think "a pinch" of each spice would culminate in much of a pronounced flavor, but to my surprise once the brew was bubbling it smelled amazingly like... well, ketchup. This can accompany fries or elevate it to pair with grilled fish.

Homemade Ketchup

(Adapted from Saveur magazine)

Makes 3 cups

28 ounces tomato puree

1 medium yellow onion, peeled and quartered

1 clove garlic

1/2 fresh jalapeno, stemmed and seeded (to taste)

2 tablespoons brown sugar

1/2 cup cider vinegar

Pinch cayenne

Pinch ground mace

Pinch ground cloves

Pinch ground ginger

Pinch ground cinnamon

Pinch turmeric

Salt

Freshly ground black pepper

Put all ingredients except salt and pepper into the container of the Vita-Mix. Start on variable #1, increase to #10. Blend for about 30 seconds until completely uniform and combined.

Transfer to a medium saucepan. Cook over low heat, stirring occasionally, for 45 minutes or until mixture has thickened and is the consistency of that bottled red stuff. Taste and adjust with salt and pepper. Store in refrigerator for up to 1 month.

Oven-Roasted "Fries"

(Adapted from "Blue Eggs & Yellow Tomatoes," by Jeanne Kelley)

2 to 3 servings

2 tablespoons olive oil

4 baking potatoes, peeled and sliced into 1/4-inch sticks

Sea salt

Freshly ground black pepper

Preheat oven to 400 degrees. Brush a jelly-roll style baking sheet with olive oil.

Spread the potatoes in a single layer on the prepared baking sheet. Bake until the potatoes are golden brown, crisp on the edges and tender inside, about an hour. Stir every 15 minutes.

Sprinkle the fries with salt and pepper.