Categories: Condiments, Ceideburg 2 
      Yield: 1 servings 
  
      4 lb Ripe plum tomatoes, coarsely 
           -chopped 
  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.