Homemade Tomato Ketchup

By Grazor

t’s simple to make with fresh tomatoes (and a great use of those that are starting to go wrinkly) and so much healthier than the processed kind, which contains more sugar than ice cream does. Add spices to suit your taste – cinnamon, cloves, paprika, celery seed, peppercorns, bay leaves and fresh basil are commonly simmered into homemade ketchup, or try thinly slicing a bulb of fresh fennel and adding it to the pot

Ingredients

• canola or olive oil, for cooking
• 1 purple onion, chopped
• 2 garlic cloves, peeled (optional)
• 10 medium tomatoes (about 3 lbs.), roughly chopped
• 1 5.5 oz (156 mL) can tomato paste
• 1 cup packed brown sugar
• 1/2 cup red wine or apple cider vinegar
• 1 tsp. salt
pinch dried red chili flakes

Preparation

Step 1

In a large pot, heat a generous drizzle of oil over medium-high heat.
Add the onion and cook for 5-7 minutes, until soft.
Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and bring to a boil.
Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.
Using a hand-held immersion blender, puree the mixture right in the pot, or cool and transfer in batches to a blender and puree until smooth.
Seal in sealable jars according to the manufacturers’ directions, store in the fridge for up to two weeks or freeze for up to six months. Makes about 2L.