Homemade Ketchup
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
71
Spice
69
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 medium
Onion (chopped)2 tbsps
Vegetable Oil1 tsp
Chili Powder1 tsp
Paprika1 tsp
Cinnamon1 tsp
Ground Allspice1 tbsp
Tomato Paste1 cup
Cider VinegarDirections:
1
Purée tomatoes with juice in a blender until smooth
2
3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes
3
Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute
4
Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching)
5
Purée ketchup in blender until smooth (use caution when blending hot liquids)
6
Chill at least 2 hours (for flavors to develop)
7
Purée tomatoes with juice in a blender until smooth
8
3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes
9
Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute
10
Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching)
11
Purée ketchup in blender until smooth (use caution when blending hot liquids)
12
Chill at least 2 hours (for flavors to develop)