Hallelujah for Homemade Ketchup

step one:  find some lovely san marzanos in the backyard garden!
step two:  combine with some yellow pear tomatoes you picked yesterday from aforementioned garden
step three:  take out all but 1/4 cup of the pureed tomatoes out of the blender
step four:  run back out to the garden and grab a couple of slow growing onions (grrr..) then puree in the blender
step five: in a dutch oven (i love my wagner cast iron…), reduce onion puree and kosher salt
step six:  add pureed tomatoes, brown sugar and vinegar (champagne or apple cider) and reduce for 10-15 minutes
step seven:  combine bay leaf, whole cloves, cardamom, cinnamon stick, and peppercorns in a bag (save that hungarian paprika from the garden for a bit later) and pop in the pot, reducing for another 10-15 minutes
step eight:  can it, and realize after all that you only have 3 half-pints. hmm.

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