Put down the ketchup bottle, and make your own condiment right at home using fresh tomatoes. It's simple, natural, and fun.
Recipe by Shanna Mallon on June 13, 2018
Prep time: PT10M
Cook time: PT1H15M
Total time: PT1H25M
Keywords
tomato, ketchup, condiment
Ingredients
2 pounds tomatoes, roughly chopped
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1/2 cup white vinegar
1/3 cup brown sugar, lightly packed
1 bay leaf
1/4 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
Categories
Spread
Cuisine
Condiment
Steps
Place all of the ingredients in a 5-quart stockpot or saucepan, and stir to combine. Cook over medium-high heat for about 15 minutes, until the onion is very soft and the tomatoes have released their juices.
Remove the bay leaf, and set aside. Puree sauce in a high-speed blender or with an immersion blender until smooth. Strain sauce through a fine mesh strainer and pour the liquid back into the saucepan, along with the reserved bay leaf. Discard anything left over in the strainer.
Place over medium-low heat. Cook, stirring occasionally, until the liquid has reduced significantly and the puree becomes very thick, yet still spreadable. This will take about 45 minutes to 1 hour, depending on the thickness you prefer. Adjust the other seasonings, if needed.
Remove from the heat and cool to room temperature. Transfer to an airtight container and refrigerate until completely chilled. Store in the refrigerator for up to 2 weeks.
