Ketchup: 6 plum tomatoes, peeled, seeded, and diced 1/4 cup finely minced red onion, chopped, soaked in cold water for 30 minutes, drained and squeezed dry 1 teaspoon tomato paste 1 tablespoon apple cider vinegar 1/2 teaspoon minced garlic 2 teaspoons dark brown sugar Pinch ground allspice 1/2 teaspoon hot sauce Salt and freshly ground black pepper
Bake, turning potatoes once, until golden brown, about 20 to 25 minutes.
Meanwhile, to make the ketchup: Stir all ingredients together in a small bowl and set aside. If you like it chunky serve as is. If you don’t want the ketchup chunky, put ingredients into a food processor to puree.
When the fries are done, sprinkle with salt and serve immediately with the ketchup.
Using a deep pot, preheat oil for frying to 350°.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.
Optional: add corn or hot chili peppers to the batter before frying.