Recipe originally from Saveur
1 28-oz. can tomato puree (we pureed 2 lbs of our own San Marzano tomatoes)
1 medium yellow onion, peeled and quartered
1 clove garlic, crushed and peeled
1/2 fresh jalapeño, stemmed and seeded (we used a whole serrano from our garden)
2 tbsp. dark brown sugar
1/2 cup cider vinegar
1 cup water
Pinch cayenne
Pinch celery salt
Pinch dry mustard
Pinch ground allspice
Pinch ground cloves
Pinch ground ginger
Pinch ground cinnamon
Kosher salt
Freshly ground black pepper
Yields about 4 cups of ketchup
If using your own tomatoes, core them and puree in a blender. Then, add onion, garlic, hot pepper and brown sugar to the tomato puree in the blender. Blend until smooth. Add cider vinegar and water to puree, blend again for about a minute. Dump mixture into a pot, add spices, mix. Bring mixture to boil, stirring occasionaly, reduce heat and simmer for 1 hour or until mixture has reached "ketchup" consistency, stirring occasionally. Put entire mixture through food mill to remove seeds and skins.
Apparently, the ketchup will keep for about 1 month in the fridge. We tried canning it, but then weren't comfortable eating the results, so I wouldn't recommend doing it that way. Next time I make it, we'll probably half the recipe and just keep it in the fridge.
Enjoy!

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You make this sound so easy! I am definately going to save this page so I can try this next year, my tomatoes are all gone from this year. Thanks for sharing!
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