Homemade Ketchup

 

 

 

 

 

 

 

 

Ingredients:

2 tablespoons olive oil

1 medium sweet onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes

½ cup brown sugar, packed

¼ cup apple cider vinegar

1 teaspoon kosher salt

½ teaspoon ground mustard

⅛ teaspoon ground cloves

⅛ teaspoon allspice

 

Instructions:

 

Sauté aromatics:
In a large saucepan, heat olive oil over medium heat. Add the diced onion and cook for 5–7 minutes, until softened. Add garlic and cook for another 30 seconds.

Add tomato paste:
Stir in tomato paste and cook for 1–2 minutes to deepen its flavor.

Add remaining ingredients:
Reduce heat to low. Add crushed tomatoes, brown sugar, apple cider vinegar, salt, mustard, cloves, and allspice. Stir well to combine.

Blend the mixture:
Use an immersion blender to puree the ketchup until smooth. Alternatively, transfer in batches to a blender.

Simmer:
Simmer the ketchup uncovered over low heat for 1½ to 2 hours, or until it thickens to your liking. Use a splatter screen if needed.

Optional straining:
For extra smooth ketchup, pass the cooled mixture through a fine mesh sieve.

Cool and store:
Let the ketchup cool completely, then transfer to a jar or airtight container. Refrigerate for up to 1 month, or freeze for up to 6 months.

Notes:

The ketchup tastes even better after a day or two in the fridge.

Adjust sweetness, tang, or salt after simmering, to your taste.

For an ultra-smooth finish, blend thoroughly and strain.

One batch yields about one pint (plus a bit extra).