Homemade Tomato Ketchup

Homemade Tomato Ketchup

  

September 22, 2010

  • Makes: Makes about 2L.

Ingredients

canola or olive oil, for cooking

1 purple onion, chopped

2 garlic cloves, peeled (optional)

10 medium tomatoes (about 3 lbs.), roughly chopped

1 5.5 oz (156 mL) can tomato paste

1 cup packed brown sugar

1/2 cup red wine or apple cider vinegar

1 tsp. salt

pinch dried red chili flakes

Directions

1In a large pot, heat a generous drizzle of oil over medium-high heat. Add the onion and cook for 5-7 minutes, until soft. Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.

2Using a hand-held immersion blender, purée the mixture right in the pot, or cool and transfer in batches to a blender and puree until smooth. Seal in sealable jars according to the manufacturers’ directions, store in the fridge for up to two weeks or freeze for up to six months.

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