Trying to ketchup

     Most of the on-line recipes for cherry tomatoes I have come across involve roasting them, sometimes to enjoy immediately, while others recommend freezing them for future use.  Sounds like a laudable albeit boring way to prepare them. 
     But there was one recipe that caught my eye.  It was for a curried ketchup made from the little ruby orbs.  I perused the process and it didn't look too difficult.  So I tried it.  The result was tasty and a bit different from the run of the mill Heinz bottle in the 'frig.  So if you have extra cherry tomatoes, here's what you can do with them:

CURRIED KETCHUP

1 pint cherry tomatoes                                             2 tsp curry powder

1/2 cup red wine vinegar                                         Kosher salt and pepper to taste

1/4 cup sugar                                                             pinch ground cloves

     Put all the ingredients into a saucepan and place over high heat.  Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes.  Pour the mix into a food processor and pulse until smooth.  Let cool at room temperature before refrigerating.  Place in a decorative bowl to serve.

Yield: 1 cup