Makes about 2 cups
- Active Time:20 min
- Start to Finish:3 hr (includes chilling)
January 2004
Making your own ketchup may seem a bit over-the-top, but we promise it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup.
-
1
(28-oz) can whole tomatoes in purée
-
1
medium onion, chopped
-
2
tablespoons
olive oil
-
1
tablespoon
tomato paste
-
2/3
cup
packed dark brown sugar
-
1/2
cup
cider vinegar
-
1/2
teaspoon
salt
-
Purée tomatoes (with purée from can) in a blender until smooth.
-
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
-
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks’ note: Ketchup can be chilled up to 3 weeks.
