Why use store-bought ketchup when you can whip up a healthier, tastier, and cheaper version at home?
You will need
- 1 28-oz. can of whole tomatoes in puree
- 1 medium onion
- 1 tbsp. vegetable oil
- 1 tbsp. tomato paste
- 2/3 c. dark brown sugar
- 1/2 c. vinegar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- Green peppers
- or jalapeno pepper
Step 1 Puree the tomatoes Pour the can of tomatoes, along with their liquid, into a blender and mix until smooth.
Step 2 Cook an onion Heat the oil in a large saucepan and cook the onion until it’s soft, about eight minutes.
Step 3 Add remaining ingredients Add the pureed tomatoes, tomato paste, sugar, vinegar, and spices. Simmer, uncovered, until very thick, about one hour, stirring occasionally.
Be especially vigilant about stirring towards the end, when the sauce begins to thicken.
Step 4 Puree the mixture When the mixture has cooled down, pour it into the blender and puree it until smooth.
Step 5 Cover and refrigerate Put the ketchup in a covered container and chill at least two hours before using.
Experiment with different flavors by throwing a couple of peeled and chopped green peppers, apples, or mangoes into the blender along with the tomatoes, or spicing up the recipe with a finely diced jalapeno pepper.
Step 6 Enjoy! Enjoy your homemade ketchup! You’ll have about a pint. It will stay good in the fridge for up to three weeks. You also can freeze it.
Heinz ketchup was introduced in 1876 as a “blessed relief for Mother and other women in the household.”