Ketchup is one of those condiments that doesn’t excite me but it is very much required for my hamburgers and French fries. Homemade ketchup changed this myopic view. It has a wonderful, complex flavor and you can make endless variations. Knowing me, I will most likely never make the same version twice.

This version is made with strained tomatoes, so the cooking time is short. In the summer I hope to try it again with fresh tomatoes. (I can’t wait for tomato season!)

I large can or box of strained tomatoes (I use Pomi in a box, which is 26.5 oz)
1 tablespoon tomato paste
1 small onion
2 tablespoon olive oil
1/4 cup carrots
1 garlic clove
1/4 teaspoon ground black pepper
1 tablespoon molasses
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 teaspoon salt
1/8 teaspoon of cayenne
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon turmeric

Saute the garlic, onions and carrots in olive oil until soft.
Add the remaining ingredients.
Simmer uncovered over medium-low heat for 30-40 minutes, stirring every 15 minutes.
Let cool.
Puree in a blender.
Store in the fridge.

Let me know if you come up with any interesting variations!

2 Responses to “Ketchup”

  1. I have been wanting to try homemade ketchup for a while now. Like you, I don’t get excited about ketchup normally. I like the idea of cooking some carrots in there too!

  2. Sydney says:

    You know how ketchup normally grosses me out, but this sounds delicious! But man… I want a taste-test before I gather those 15 ingredients together… Can’tcha send me a dollop?

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