For Real Tomato Taste, Make Your Own Ketchup

You’re as likely to get the flavor of fresh tomatoes in a squirt of tomato ketchup as you are to get oysters in oyster sauce.

Most ketchup labels list at least one sweetener, and often two: corn syrup and sugar. But if you love tomato taste on a grilled burger, you’ll do better making it yourself.

Relax. You don’t need to get out the canning equipment. If you can make a simple spaghetti sauce, you can make tomato ketchup. It cooks in the amount of time it takes to pound the last inch out of a ketchup bottle (a slight exaggeration).

The version that follows is for adults. It isn’t syrupy and smooth. Instead, it is a chunky and aromatic mixture of cloves, ginger, fresh tomatoes and a little tomato paste for body and color.

When you plan your backyard barbecue for Memorial Day, cook up a batch of ketchup to add to the table. Your condiment will taste especially good with burgers made from ground lamb, seasoned with oregano and shallots.

Lamb Burgers with Homemade Tomato Ketchup

Tomato ketchup (recipe follows)

1/4 teaspoon crushed, dried oregano

2 tablespoons chopped shallot (1 large)

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/2 pound ground lamb

2 hamburger buns, preferably toasted

Prepare tomato ketchup and set aside while cooking lamb burgers.

Combine oregano, shallot, Worcestershire, salt and ground lamb in bowl. Knead a few times to mix ingredients; don’t overwork. Shape into 2 patties. Grill 4 to 6 inches from heat until done, about 5 minutes per side.

Place patties on buns and arrange on serving plates. Pass ketchup separately.

Yield: 2 servings.

Tomato Ketchup

1 teaspoon oil

1 tablespoon minced shallot (1 small)

1 (1/4-inch-thick) slice fresh ginger root

1 large tomato, peeled, cored and diced (see note)

1 teaspoon fresh lemon juice

1 teaspoon cider vinegar

2 teaspoons honey

4 cloves

1/4 teaspoon salt

2 teaspoons tomato paste

1 teaspoon hot water, optional

Heat oil in small pan. Add shallot and slice of ginger root and saute 2 minutes. Add tomato, lemon juice, vinegar, honey, cloves, salt and tomato paste. Cook over low heat so mixture is at a low boil, until thickened, 15 to 20 minutes. If mixture is too thick, add hot water. Remove cloves and ginger root before serving.

Note: To peel tomato, drop into boiling water for 30 seconds. Skin will slide off. It isn’t necessary to seed tomato, but that can be done if desired.

MEMO: Bev Bennett is the author of four cookbooks.