Now that you have made mayonnaise, it is time to try making ketchup. Tomatoes should be ripening in the garden, or if you don’t have enough tomatoes you can make homemade ketchup with canned tomatoes.
Once again the taste of fresh ketchup can’t be beat. This will make four cups of ketchup. You can store this in your refrigerator for up to two weeks. Surprise you family with homemade ketchup and see if they can tell the difference. Remember fresh is always best.
2 1/2 Tablespoons of olive oil
1 large onion diced ( you want about 1 cup)
4 cloves of garlic minced
6 pounds of tomatoes. (peeled, seeded and core removed) or 3 cans of tomatoes (28 ounces) Drain the juice.
3 teaspoons salt
1/4 teaspoon ground cloves
1 Tablespoon celery salt
1 Tablespoon paprika
1 teaspoon cinnamon
1/4 teaspoon dry mustard
1/2 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon black pepper
1/4 cup apple cider vinegar
1/4 cup white vinegar
1 Tablespoon Brown sugar
1 Tablespoon Honey
Heat olive oil and sauté onions. Add garlic to onions and sauce for 2 minutes. Add your tomatoes, salt, cloves, paprika, cinnamon, mustard, chili powder, black pepper. Simmer slowly for about 30 minutes.
With your blender or immersion blender puree until smooth.
Add apple cider vinegar, white vinegar, brown sugar and honey. Over medium heat cook about 20 to 30 minutes. You want the ketchup to thicken. Give it a taste and see if you need to add more black pepper, salt or other spices.
Congratulations! You have made ketchup.