So, since I adore ketchup (and my brand of choice has always been Heinz, by the way. None of the rest seem to measure up, to me) I decided to try and make ketchup at home. At first, it turned out kind of yuck, to be honest. But, not one to ever give up on ketchup, I went to google and found some ways to fix it from the comments on epicurious.com & saveur.com that really helped. Lo & behold, it turned out great! The kechup had a nice sweet, tangy & spicy flavor. This tastes very similar to Heinz, though nothing will ever replace it, in my book. This is something fun to try and you will feel so accomplished by making your own ketchup!
Source: Adapted from Saveur.com & Epicurious.com
Makes 3 cups
1 28-oz. can tomato purée
1 medium yellow onion, peeled and quartered
1 clove garlic, crushed and peeled
5 tbsp. dark brown sugar
1⁄2 cup cider vinegar
2 tbsp. tomato paste
1/2 tsp. celery salt
1/2 tsp. dry mustard
1/4 tsp. cayenne
1/4 tsp. ground allspice*
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Place tomato puree, onions, garlic, brown sugar and tomato paste in blender and blend until combined. Add vinegar & 1 cup of water and puree until it is a smooth consistency.
Pour tomato mixture into a medium saucepan and add in all of the spices. Bring to boil, then reduce heat and simmer on low for 1 hour until ketchup is thickened. Taste and add more spices, salt & pepper if necessary.
Transfer ketchup to glass jars or a container of your choice and allow to cool on the counter for 15-20 minutes. Place in refrigerator and refrigerate for 2 hours prior to using. Ketchup will keep for up to one month in refrigerator in glass or airtight containers.
*Note: I was out of allspice, so I improvised by using apple pie spice (has cinnamon, allspice & nutmeg) & it worked great.