----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Fog City Tomato Ketchup
  Categories: relishes
       Yield: 1 servings
 
       4 lb ripe plum tomatoes; chopped 
            -coarsely
   1 1/2 c  sugar
       1 c  cider vinegar
       1 tb minced garlic
     3/4 ts salt
   1 1/2 ts mixed pickling spice
       1 sm stick cinnamon, about 1/4 
            -inch long
   1 1/2 ts dry mustard
     1/2 ts (scant) freshly ground 
            -pepper
       2 tb cornstarch dissolved in
     1/4 c  cold water
     1/4 ts cayenne pepper
 
   The Fog City Diner was one of the places that came along with the diner    
   revival of a few years back.  It is, or was, a trendy place over in the    
   City.  I think it may have closed after the '89 quake, but I'm not sure    
   about that.                                                                
                                                                              
   Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice,        
   cinnamon, dry mustard and pepper in a large, heavy stainless steel or      
   enameled saucepan. Bring the mixture to a boil over medium heat, stirring  
   occasionally.  Reduce the heat and simmer the ketchup, uncovered, for 30   
   minutes, stirring frequently. Remove the ketchup from the heat and let it  
   cool a few minutes.                                                        
                                                                              
   Force the ketchup through a fine sieve to strain it, pressing down hard on 
   the solids.  Rinse out the saucepan and return the ketchup to a boil over  
   medium heat, stirring frequently. Reduce the heat and simmer the ketchup,  
   stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do   
   not cook it any longer, as the thickening power of the cornstarch lessens  
   with prolonged cooking.  The ketchup will thicken a bit more upon cooling.)
   Remove the ketchup from the heat and let it cool to room temperature. Store
   the tomato ketchup, covered, in the refrigerator for up to a month.        
                                                                              
   Makes about 5 cups.                                                        
                                                                              
   San Francisco Chronicle, date unknown.                                     
                                                                              
   Posted by Stephen Ceideberg; March 4 1993.                                 
                                                                              
 
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