Homemade Ketchup

By raegrifftie

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

Preparation

Step 1

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.