Homemade ketchup and mustard to dress up any dish

Forget about buying these staples — homemade ketchup and mustard is a much more inspired way to use up those extra tomatoes (and mustard seeds!) at the end of summer.

Makes six cups (1 1/2 litres)

• 4 kg (16 c/about 24) ripe tomatoes, peeled, cored and chopped
• 1 large yellow onion, chopped
• 1 large red pepper, cored, seeded and chopped
• 7 ml (1 1/2 tsp) celery seed
• 5 ml (1 tsp) mustard seed
• 5 ml (1 tsp) whole allspice
• 1 stick cinnamon
• 225 g (1 c) firmly packed brown sugar
• 15 ml (1 tbsp) salt
• 375 ml (1 1/2 c) cider vinegar
• 15 ml (1 tbsp) paprika1. In a large, nonreactive pot or Dutch oven over moderate heat, combine the tomatoes, onion and red pepper, and cook until the vegetables are soft. Using a food mill or a sieve, press the vegetables through to make a puree. Return the vegetable puree to the pot.
  2. Over high heat, cook the vegetable puree rapidly until it is thick and the volume is reduced by about half, about one hour.
  3. Cut a 10 centimetre (four inch) square of cheesecloth. Place the celery seed, mustard seed, allspice and cinnamon stick in the centre, gather up the corners to form a bag and secure with kitchen string. Add the spice bag, brown sugar and salt to the tomato mixture. Over low heat, cook the mixture gently for 25 minutes, stirring frequently.
  4. Stir in the cider vinegar and paprika. Continue to cook, stirring frequently, until the mixture is thick.
  5. Spoon the ketchup into three hot, sterilized pint jars, leaving a three millimetre (1/8 inch) space between the top of the ketchup and the rim of the jar. Wipe the rims, cover and process for 10 minutes in boiling water. Cool and test for airtight seals. Label, date and store in a cool, dark place for up to one year; the ketchup will be ready to eat in one week. Once a jar has been opened, store the ketchup in the refrigerator.

• Named for the plant that produces the seeds from which the powder is made, this versatile condiment is easily made and adjusted to suit a particular taste or use.
• The basic mix includes 10 to 15 millilitres (two to three tablespoons) of a liquid (vinegar, wine, water, flat beer) to about 50 grams (1/4 cup) dry mustard.
• Other additions can include turmeric (which gives a bright yellow tint), garlic, tarragon, sugar or honey, salt and more. Use it to spice up hot dogs, hamburgers or sandwiches, or brush over meats before grilling or roasting.Makes about 500 millilitres (two cups)
• 150 g (1/3 c) mustard seed
• 45 ml (3 tbsp) dry mustard
• 125 ml (1/2 c) cider vinegar
• 125 (1/2 c) dark beer
• 2 garlic cloves, minced
• 50 ml (1/4 c) firmly packed light brown sugar
• 175 ml (3/4 tsp) salt
• 3 ml (1/2 tsp) ground ginger
• 1 ml (1/4 tsp) ground allspice1. In a small bowl, combine the mustard seed, dry mustard and cider vinegar. Cover the bowl with plastic wrap and let the mustard mixture stand at room temperature for three hours.
  2. In a small pot, combine the dark beer, garlic, brown sugar, salt, ginger and allspice. Stir in the mustard mixture. Over moderate heat, bring the mixture to a boil; reduce the heat to low and simmer for five minutes, stirring occasionally.
  3. Spoon the mustard into a hot, clean canning jar and seal tightly. Let the mustard cool to room temperature. Store in a cool, dark place and, after opening, in the refrigerator.

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