Homemade Ketchup

It’s getting almost impossible to find ketchup in a glass bottle.  Even though Heinz now had a ketchup that has no high fructose corn syrup and Publix has a Greenwise Choice, they all come in plastic.

Westbrae has a ketchup that comes in a glass bottle available from the health food store…it tastes awful.  Too much vinegar, it’s just not right.

So, I make my own.  Here’s the recipe;

1  28-oz. can tomato purée
3 Tablespoons tomato paste
1 medium yellow onion, peeled and quartered
1 clove garlic, crushed and peeled
1/2 fresh chili, stemmed and seeded
5 tbsp. dark brown sugar
3/4 cup rice vinegar
1 1/2 teaspoon kosher salt
1 bay leaf
1/4 teaspoon allspice
Pinch cayenne
1/4 teaspoon celery salt
Pinch dry mustard
Pinch ground cloves
Pinch ground ginger
Freshly ground black pepper

Special tools needed:  Mesh strainer, Cheesecloth,  Kitchen twine

1)  Wrap bay leaf, cinnamon, cloves, allspice, red pepper flakes and celery seeds in a double layer of cheesecloth or a triple layer of medical gauze. Tie into a bundle. (At this point, I had a lot of extra material, so I trimmed the extra off of the bundle.) Set aside.

2)  Place tomatoes, onions, chili, garlic, vinegar, salt and brown sugar in a 4 quart saucepan. Add the spice bundle and cook over medium heat. Stir frequently while cooking, until  onions and chili are very soft, approximately 45 minutes.

Remove the spice bundle and carefully puree the sauce in a blender or use an immersion blender in the hot pot. Puree the sauce until smooth. Strain the sauce through a medium size sieve. (This meant pressing the sauce through a metal sieve, using the back of a spatula. It takes me about 10 minutes to do this.) Place strained sauce back in a clean 4 quart pot and return to medium low heat.

Cook  over medium low, stirring occasionally, until sauce is thickened, about 30 minutes.   Transfer ketchup to a glass jar and set aside to cool.  Refrigerate. Enjoy!

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