The magic of homemade ketchup lies not just in its rich, complex flavor, but in the care and craftsmanship that goes into every jar. Unlike the overly sweet, one-note commercial varieties, this ketchup boasts a balanced harmony of tangy tomatoes, caramelized onions, and aromatic spices. The slow simmering process intensifies the natural sweetness of the tomatoes and melds the spices into a symphony of flavors that dance on your palate. Whether slathered on a gourmet burger or used as a sophisticated dip, this ketchup elevates any dish it graces, making it a true delight for the discerning connoisseur.
Ingredients:
- 6 lbs tomatoes, chopped
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp salt
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper (optional, for a bit of heat)
- 1 tbsp tomato paste
Instructions:
- Cook the Tomatoes: In a large pot, combine the tomatoes, onion, and bell pepper. Cook over medium heat, stirring occasionally, until the vegetables are soft and the tomatoes have released their juices, about 30 minutes.
- Blend the Mixture: Using an immersion blender (or in batches with a regular blender), blend the tomato mixture until smooth.
- Strain the Sauce: Pass the blended mixture through a fine-mesh sieve or food mill to remove skins and seeds, returning the smooth sauce to the pot.
- Simmer and Reduce: Add the vinegar, both sugars, salt, cloves, cinnamon, allspice, black pepper, cayenne pepper (if using), and tomato paste to the pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the ketchup is thick and reduced to your desired consistency, about 60-90 minutes.
- Adjust Seasonings: Taste and adjust seasonings if needed. The ketchup should be tangy, sweet, and spicy.
- Can the Ketchup: While the ketchup is still hot, ladle it into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, apply lids, and process in a boiling water bath for 15 minutes (adjusting for altitude as necessary).
- Cool and Store: Remove the jars from the water bath and let cool completely. Check seals before storing. The ketchup can be stored in a cool, dark place for up to one year.
