Fresh Tomato Ketchup Recipe

Fresh Tomato Ketchup Recipe

Ingredients

Makes about 2 cups

• 1 tablespoon olive oil
• 1/2 cup chopped sweet yellow onion
• 1/4 cup chopped celery
• 1 garlic clove, minced
• 3 pounds ripe plum or Roma tomatoes, cored and halved
• 2/3 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sweet or smoked paprika
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne
• 1/3 cup apple cider vinegar

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion and celery, cover and cook until softened, 5 minutes
3. Uncover, stir in the garlic, then add the tomatoes and cook until the vegetables are soft, about 20 minutes
4. Run the vegetable mixture through a food mill and discard the tomato skins and seeds
5. Return the pureed vegetables to the saucepan
6. Stir in the sugar, salt, mustard, paprika, allspice, cinnamon and cayenne
7. Cook, stirring frequently, until thickened, about 30 minutes
8. Stir in the vinegar and cook for 15 minutes longer
9. Taste, adjusting seasonings, adding a bit more sugar if too tart or a bit more vinegar if too sweet
10. Set aside to cool to room temperature
11. Transfer to a container with a tight-fitting lid
12. Cover and refrigerate until needed
13. Properly stored, it will keep for up to 2 weeks

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