3ozheaping ½ cup ramp bulbs, not too old, sliced ¼ inch
½oz½ cup ramp leaves, finely diced ¼ inch
½teaspoonsalt
2oz¼ cup dark brown sugar
1 28ozcan whole peeled tomatoes or 3 cups of tomato sauce
1small 6 oz can tomato paste
1teaspoonminced or grated ginger
1teaspoonground black pepper
½teaspoonground allspice
Pinchof cinnamon
½cupapple cider vinegar
Instructions
Toast the allspice and black peppercorns, then grind to a powder.
Combine all ingredients except the tomato paste, ramps and their leaves and puree in a blender until very smooth. Strain the mixture to remove seeds (optional).
Transfer the mixture to a wide, deep pot with a lid to prevent splattering, whisk in the tomato paste and raw sliced ramp bulbs, then simmer on low heat, covered, for 45-60 minutes or until the liquid has mostly evaporated and the sauce is thick like ketchup.
Stir in the ramp leaves while the mixture is hot, then pack into half-pints and process in a water bath.
Notes
This is a great all-purpose condiment for many things. Fried potatoes, grilled chicken or vegetables, flaky white fish, and just about anything you can imagine.