Homemade Ketchup

The first time I thought about making homemade ketchup, I thought, too much? I love being a cook, but maybe homemade ketchup was taking things a bit far. Maybe? Nope, not even close.

First of all, homemade ketchup is very, very easy to make. And, when you bring it to your next barbecue you are the star of the show. The number of people that say "you made this?" is startling. And for good reason. Ketchup from your own kitchen is rich and earthy sweet. Thicker than anything from a bottle, it becomes almost a side dish with it's own complicated vinegary flavors.

Ketchup will keep for about a month in the fridge, which is good since this recipe makes almost 3 cups. Make this a day or so ahead, so the flavors can get even more intense overnight.

Give this a shot. I promise you won't be disappointed.


Ingredients:
1 28 oz. can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, chopped
2 tbsp vegetable oil
1 tsp chili powder
1/2 tsp paprika
1/4 tsp cinnamon
1/8 tsp ground cloves
1 tbsp tomato paste
1/2 cup packed brown sugar
1/2 cup cider vinegar

Directions:
Puree the tomatoes with their juice in a blender until very smooth.

Cook the onion and vegetable oil on medium heat until the onions are just becoming tender or about 6 minutes in a medium heavy sauce pan (about 4 quarts). Add the garlic and cook another 2 minutes. Add the chili powder, paprika, cinnamon and cloves and stir until fragrant, about 1 minute. Add 1/4 tsp of both salt and pepper. Stir in the tomato puree, tomato paste, brown sugar and cider vinegar. Simmer, uncovered for 50-55 minutes, stirring occasionally (more often at the end) until the ketchup has reduced and thickened.

Remove from the heat and let cool slightly. Spoon the ketchup back into the blender and puree until smooth. Chill for at least 2 hours before serving, preferably overnight.

Enjoy!