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Homemade Tomato Ketchup

Yields1 Serving

 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
1

In 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.

2

Using 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.