Ketchup Recipe


Sommeliers and supertasters use a 100 point rating system to judge the nuances of every wine that hits the supermarket shelves. But when it comes to ketchup, there's only one rating scale: Better than Heinz, Heinz, Worse than Heinz, and Not Ketchup.

We're still honing in our ketchummelier taste receptors, but we think this ketchup just edges out Heinz in the Pepsi challenge. It's more focused on bringing out the tomato flavor, which means it's a little less sweet and vinegary, but pairs pretty damn well with the Meat Club 'dogs. We'll call it Meat Club Ketchup, Number 13.



Prep Time


Overall Time



• ½ cinnamon stick
• 4 black peppercorns
• 1 whole clove
• 2 allspice berries
• 1 bay leaf
• ½ medium onion, quartered
• 2 sprigs celery leaves
• Cheesecloth
• 1 tbsp. water
• 1 ½ tsp. corn starch
• 1 can 28 oz. puréed or sieved tomatoes
• ¼ cup spirit vinegar or distilled white vinegar
• 1 ½ tsp. salt
• 2 tbsp. brown sugar
• ¼ tsp. smoked paprika


Cut off a piece of cheese cloth about 12 inches in length. Place the cinnamon stick, black peppercorns, clove, allspice berries, bay leaf, onion and celery sprigs in the cheesecloth. Tie the cheesecloth using butcher twine.

In a small bowl, whisk together the water and cornstarch until the cornstarch is completely dissolved.

Heat a sauce pan on medium heat. Add the tomato sauce, vinegar, salt, brown sugar, paprika, and the cornstarch mixture to the saucepan, and mix together well. Place the cheesecloth in the saucepan, and bury it beneath the tomato sauce. Bring to a boil, then reduce to a simmer for 25 minutes. Place a mesh splatter guard over top the saucepan to keep your stovetop clean.

Store in the refrigerator for up to 8 weeks.