Homemade Ketchup

Homemade Ketchup
Homemade Ketchup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    whole cloves

  • 1

    bay leaf

  • 1

    stick cinnamon

  • 1/4

    tsp celery seeds

  • 1/4

    tsp red pepper flakes

  • 1/4

    tsp whole allspice

  • 2

    pounds tomatoes, roughly chopped

  • 1 1/2

    tsp kosher salt

  • 1/2

    cup white vinegar

  • 5

    tbsp brown sugar

  • 1

    onion, chopped

  • 1

    anaheim chile, chopped

  • 1

    clove garlic

Directions

1. Wrap cloves, bay leaf, cinnamon, celery seeds, red pepper flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and chile; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes. 2. Remove spice bundle; purée sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like. 3. Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

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