Sweet Tomato Ketchup

This French Canadian tomato and fruit ketchup is similar to a chutney or relish. Serve with Stefano's Tourtiére.


1 star anise
3 to 4 allspice berries
3 to 4 cloves
2 bay leaves
1/2 cinnamon stick
1 to 2 small dried chiles, or to taste (optional)
3 tbsp. of olive oil
1 large onion, chopped
1 celery stalk, chopped
1 large red pepper, chopped
1 garlic clove, chopped
2 peaches, cut in cubes
1 pear, cut in cubes
2 apples, cut in cubes
3 canned plum tomatoes, chopped or 3 fresh plum tomatoes, blanched, peeled, chopped
Salt and freshly ground pepper, to taste
3 tbsp. tomato paste
1 cup brown sugar
1 cup white vinegar
Butcher’s twine


To make bouquet garni: Add star anise, allspice berries, cloves, bay leaves, cinnamon and dried chiles to cheese cloth. Tie with butcher’s twine.

Add olive oil to a Dutch oven or large skillet over medium heat. Add onion, celery, red pepper, garlic, peaches, pears, apples, tomatoes, tomato paste, salt and pepper, brown sugar, white vinegar and bouquet garni. Bring to a gentle boil.

Reduce heat to medium low and simmer, stirring often, until ketchup is thick, about 1 hour to 1 hour 15 minutes. Cool and store in refrigerator for up to 1 week or freeze for 1 month.

Yield: 3 cups.