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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Purée tomatoes (with purée from can) in a blender until smooth.
2. 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).
3. 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).
4. Cooks' note: Ketchup can be chilled up to 3 weeks.
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