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Homemade Ketchup

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Level: Easy

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Description

The next time you go to dip a French fry, you need to be dipping it in homemade ketchup. Why? Because homemade ketchup has more flavor, more texture, and no corn syrup. It’s also easy to make and keeps in your refrigerator for up to a month. 

Makes 2 cups.

From Meseidy Rivera of The Noshery.

Ingredients

  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 1  Medium Onion, Diced
  • 1 can (28 Oz. Size) Peeled Whole Tomatoes
  • 3 Tablespoons Tomato Paste
  • ⅓ cups Brown Sugar
  • 1 Tablespoon Molasses
  • ⅓ cups Apple Cider Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • ½ teaspoons Chili Powder
  • ¼ teaspoons Powdered Ginger
  • ¼ teaspoons Ground Allspice
  • ¼ teaspoons Cinnamon

Preparation

Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes. 

Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching. 

Use an immersion blender to puree the ketchup. If you don’t have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken. 

Enjoy on everything! 

Notes:
1. Keep refrigerated in an airtight container up to a month.
2. Sweeteners and spices and be adjusted to taste.
3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.  

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