homemade ketchup
margaux
adapted from epicurious (i didn’t feel like dealing w/ a blender or food processor)
ingredients
- 1 (28-to 32-ounces) can pureed tomatoes
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp ground allspice
- 1/2 C packed light or dark brown sugar
- 1/2 C cider vinegar
directions
- 1
Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until translucent, about 10 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 15 minutes. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
- 2
Chill at least 2 hours (for flavors to develop).
Source: margaux
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