Hines vs. Heinz

A homemade ketchup that bests store-bought brands

When Maria Hines (pictured) couldn't find a reliable organic ketchup to serve at her highly seasonal Seattle restaurant Tilth, she did what any artisanally minded chef would do: She made her own.

At Tilth, the recent James Beard Best Chef Northwest winner slathers the spicy homemade sauce on her famous mini duck burgers and serves it alongside her fingerling potato chips; she'll even sell it to diners to help them elevate their barbecue fare at home.

If you can't make it to Tilth, you can make Hines's ketchup at home with her recipe (click here to download). She suggests using No. 2 heirloom tomatoes, which are slightly blemished and, thus, cheaper (ask your farmers' market vendor to point them out). "They might look a little banged up, but it doesn't matter because you're pureeing them," Hines says.

And remember to have a container ready for filling. Hines recommends a Mason jar, but perhaps an empty Heinz ketchup bottle would be more fitting–you won't need its contents again.

Tilth, 1411 N. 45th St., Seattle; 206-633-0801 or tilthrestaurant.com