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Simple Homemade Ketchup
Submitted by Herbivore Triathlete on February 2, 2013 in Condiments, Sauces
| Prep Time Cook Time |
Servings 16 | Difficulty Easy |
Ingredients
- 12 ounces, weight Tomato Paste
- ½ cups Sucanat
- ½ teaspoons Ground Mustard
- ½ teaspoons Kosher Salt
- ½ teaspoons Ground Cinnamon
- 1 pinch Ground Cloves
- 1 pinch Cayenne
- 1 pinch Allspice
- ⅔ cups Water
- ¼ cups Red Wine Vinegar
Preparation Instructions
Put all the ingredients in a bowl and whisk until combined. Transfer ketchup into a glass jar (Mason jars work great for this but I re-use spaghetti jars) and refrigerate. Although ketchup can certainly be used right away, the flavors do seem to intensify over time.
