Storiography is the documentary work of designer Christiana Aretta.

This post is a bit late – I’ve actually been enjoying this for a couple weeks now. I’d apologize for not getting this recipe up sooner but I was waiting for a perfect convergence of pretty burger buns, fresh lettuce and homemade Wayne burgers. Tonight proved to be the grand confluence of these five factors.

This ketchup is much, much less sweet than the junk you buy in a squeeze bottle at the grocery store. It’s also more tart. You could probably puree it longer than I did but I rather like the chunkier texture.

Ingredients:

• 3 pounds green tomatoes, roughly equivalent to 5 cups sliced
• 2 large onions
• 1 teaspoons black pepper
• 1/2 tablespoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 cup vinegar
• 1/2 cup honey

Preparation:

1. Rinse green tomatoes and remove any stems and insect damage. Slice green tomatoes and onions and place them in a large soup pot or deep sauce pan, along with pepper, mustard, and Worcestershire sauce and vinegar. Cook for 4 hours over very low heat, stirring when the urge seizes you.
2. After 4 hours, remove from heat and puree mixture in a blender. Remember it’s hot so be especially careful about splashes on skin. Pour back into the pot through a mesh strainer. Bring to a boil and add honey.
3. Put the ketchup in jars and store in the refrigerator. You can also can this ketchup in jars – follow the procedure below:
   1. Immediately fill 6 sterilized pint jars with the ketchup, leaving 1/4-inch space between the ketchup and jar lid. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes.
   2. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours.
   3. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening. Makes about 3 pints of ketchup. Serve on anything you’d serve red ketchup on – burgers, hot dogs, omu-rice, french fries, tater tots, etc.

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