Homemade Ketchup

By lorik

You should yield about 4 cups of purée after you press the roasted tomatoes through the food mill. Also, so it doesn’t scorch, make sure to stir the ketchup often.

Ingredients

• ARRANGE:
• Makes 2 cups
• Total time: 1 3/4–2 hours + chilling
• 3 lb. beefsteak tomatoes, cored and chunked
• SWEAT:
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• ADD:
• 1/2 cup cider vinegar
• 1/3 cup packed dark brown sugar
• 1/8 tsp. cayenne pepper
• Pinch each of dry mustard, ground allspice, ground cloves, and ground ginger
• Salt and black pepper to taste

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 450°. Line a baking sheet with foil. Arrange tomatoes in a single layer on prepared baking sheet; roast until tender, 15 minutes. Press tomatoes through the coarse blade of a food mill, then through the fine blade.

Sweat onion and garlic in oil in a large pot over medium-low heat until softened, 5 minutes. Add tomato purée, vinegar, brown sugar, cayenne, mustard, allspice, cloves, and ginger. Increase heat to medium-high and bring tomato mixture to a boil, then reduce heat to medium-low and simmer, stirring often, until thick and reduced to 2 cups, 1–1 1/4 hours.

Transfer tomato mixture to a blender and purée. Season ketchup with salt and black pepper and let cool to room temperature. Transfer ketchup to a jar with a tight-fitting lid and chill until ready to use. Ketchup should keep, covered, in the refrigerator, 2–3 weeks.

Per 1 Tbsp.: 21 cal; 1g total fat (0g sat); 0mg chol; 2mg sodium; 4g carb; 1g fiber; 0g protein