Ketchup Recipe
Tags
catsup, ketchup, tomato
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I know what you’re thinking. Why bother when you can grab a bottle from your refrigerator? I wondered the same thing, but since I’m slowly trying to rid our house of store bought items I figured I’d give this a try. It’s a simple recipe and if you make any kind of tomato sauce you’re almost there! It’s nice to know that you have fresh ingredients and you can pronounce everything you put into it! This tastes pretty good, but I will add more sugar next time around as we realized we do like it a bit sweeter. I’m sure as we detox from the mass produced stuff we’ll be able to get over not having corn syrup etc. in there sweetening things up.
Ketchup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped medium
- 1 clove garlic, minced
- 1 28-oz can tomato purée
- 1/2 cup packed dark brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper
Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add in the garlic and stir until fragrant, about 30 seconds. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
Place ketchup in the jar of a blender and purée until completely smooth.
Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.
Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for 3 weeks up to a month.
Source: Serious Eats