Homemade Ketchup

By lindaauman

TOOLS

Vitamix *optional
Stick blender
Food processor
Large sauce pan (or pot)
Fine mesh sieve (If no Vitamix)
Rubber spatula

Ingredients

• in-season tomatoes (I used Black Krim, German Johnson, Roma's and Cherry
• 1/4 tsp onion powder
• 1/4 tsp pink sea salt
• 1/4 tsp corn starch
• 1/4 tsp mustard seeds
• 1/4 tsp dry parsley
• 1/4 tsp ancho chili powder
• 1/4 tsp celery salt
• 1/4 tsp white pepper
• 1 cup Organic sugar
• 1/2 cup Turbinado sugar
• 1 heaping TSP tomato paste
• 1 clove
• 1/3 of a white onion

Details

Adapted from evernote.com

Preparation

Step 1

Chop tomatoes in cubes, then pulse in a processor until chunky

Empty cubed tomatoes into your sauce pan simmer on medium-high while adding all your ingredients into the pot, cook for 20 minutes allowing the sugars and paste to cook down

Now in your Vitamix, (remove the clove) and empty your sauce, and blend on high until you've reached a soup-like constituency (if you don't own a Vitamix, this is where your fine mesh seive would come into play)

Add your tomato sauce back into your sauce pan and reduce by half for 45 minutes to an hour. Turning your sauce every so often to prevent scouring

Allow to cool before bottling, enjoy!