Ketchup

By KimberlyB

Ingredients

• 28 ounces of peeled and chopped tomatoes
• 1/2 cup of water, divided
• 2/3 cup of honey
• 3/4 cup distilled white vinegar
• 1 large red onion, peeled and roughly chopped
• 2 cloves of garlic
• 1-3/4 teaspoons salt
• 1 stick of celery chopped
• 1/8 teaspoon mustard powder
• 1/4 teaspoon finely ground black pepper

Details

Adapted from chefscatalog.com

Preparation

Step 1

Place the vegetables and garlic in a large saucepan. Cook on low heat for about 10 to 15 minutes, or until the components are soft.

Add half the water and tomatoes, and let simmer until the volume of the sauce is reduced by half. Next, pour the contents of the pan into a blender and process until the mixture is smooth. Run the liquid through a sieve twice to remove any solids.

Pour the liquid back in a clean pan and add the vinegar and honey. Cook the sauce until it reaches the ketchup consistency you know and love. Let it cool then pour into a sterilized bottle or jar.