Homemade Tomato Ketchup

Ingredients

• 2 pounds of ripe tomatoes (Roma or San Marzano)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mustard (optional)
• Herbs like thyme or basil (optional)

Instructions

1. Blanch the tomatoes in boiling water for about 30 seconds to loosen the skins. Remove and place in an ice bath to cool quickly. Once cooled, peel and chop the tomatoes.
2. In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
3. Add chopped tomatoes to the pot and stir well. Allow the mixture to come to a simmer, simmering until it thickens, about 20-30 minutes.
4. Once tomatoes have thickened, add brown sugar, salt, black pepper, cinnamon, allspice, cayenne pepper, apple cider vinegar, and Worcestershire sauce. Stir to combine.
5. Bring the mixture back to a simmer, reduce heat to low, and simmer for about 1 hour, stirring occasionally.
6. For a smoother ketchup, use an immersion blender to puree the sauce or transfer in batches to a stand blender. Blend until smooth.
7. Return pureed ketchup to the pot and continue simmering for another 30-60 minutes, adjusting seasoning as desired.
8. Once cooked, let the ketchup cool to room temperature before transferring to sterilized glass jars. Seal tightly and store in the refrigerator.

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