Sunday, September 9, 2012

28 by 28: Homemade Ketchup

I made this homemade ketchup awhile back.  It is super easy and has a depth of flavor that is just AMAZING.  (I am semi-ashamed to admit that I ate a few warm spoonfuls straight from the pan!)  And best of all, it keeps in the fridge for up to 3 weeks, so you can enjoy it again and again.

Note:  The full 2/3 cup of brown sugar may make the ketchup a little too sweet if you prefer a tangier ketchup.  Try adding 1/2 cup in the beginning, then taste and add more if necessary about 30-45 minutes into cooking if you are concerned.

From (Oh, how I miss Gourmet magazine!!!  *Tear*)

1 (28-oz) can whole tomatoes in purée 
1 medium onion, chopped 
2 tablespoons olive oil 
1 tablespoon tomato paste 
2/3 cup packed dark brown sugar 
1/2 cup cider vinegar 
1/2 teaspoon salt 

1.  Purée tomatoes (with purée from can) in a blender until smooth.

2.  Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

3.  Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

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