I already have a ketchup recipe up. But this is a very different one I found in one of my favorite books: The Homemade Pantry. If you're interested in making healthy, fresh food that is cheaper than you would get at the store AND doesn't have a thousand unpronounceable names, this is for you. This recipe has way more ingredients than the last one, and it might be for a more mature palate. These are just some of the ingredients that go in here:
So you can see this is totally different from the last one. Let's get started, shall we?
-2 tblsp olive oil
-1 cup of diced onions (or 1 large onion)
-5 garlic cloves, minced
-6lbs ripe tomatoes peeled, seeded and cored (if they're in season) OR 3 cans of 28oz. whole tomatoes. Try to find San Marzano, that's not the brand, it's the region the tomatoes come from and apparently it's the best! Also, let's note that I only used ONE CAN of tomatoes. This was not deliberate. I went back and added 2 more cans, it worked but I don't recommend you make that mistake. Not that you would because I'm sure you read recipes like a normal person!
-3 tsp kosher salt
-1 tblsp paprika
-1 tsp ground cinnamon
-1/4 tsp ground cloves
-1 tblsp celery salt (I didn't have any so I left it out)
-1/2 tsp ground cumin
-1/4 tsp dry mustard (or ground mustard)
-1 + 1/2 tblsp chili powder
-1/2 tsp ground pepper
1/4 cup apple cider vinegar
-1/4 cup distilled white vinegar
-1 tblsp packed light brown sugar
-1 tblsp honey
Directions(remember kids, mine will look slightly different because I'm an idiot and forgot 2 other cans of tomato. Yours should not like as dark as mine)
Heat the olive oil in a large pot (I use my cast iron dutch oven) over medium heat.
Add the onion and cook until translucent, about 3 minutes.
Add the garlic and cook for 1 more minute.
Add the tomatoes, salt, paprika, cinnamon, cloves, celery salt, cumin, dry mustard, chili powder and ground pepper. Simmer, covered for 20 minutes. Stir often.
Blend until smooth with an immersion blender. If you don't have one, CAREFULLY transfer the mixture in batches to a blender. Puree until smooth and return to pot.
Be careful when blending. Take that little button top off the cover and use a rag to cover, once the mixture is blending, take the rag off so the steam escapes. Once you're ready to turn the blender off, cover with that rag again.
Add both vinegars, brown sugar and honey. Cook over medium heat, uncovered for 30 minutes. Stir often. Make sure to taste your ketchup to see if you need any more salt and pepper.
Let the ketchup cool, then transfer to glass containers for storage. It stays fresh in the fridge for 2 weeks, in the freezer for 6 months. If you can this, it'll last you 1 year on the shelf.
Stop looking at my ugly nails, I see you judging!