How To Make Ketchup

Ingredients

• 1 28-ounce can of whole tomatoes in puree
• 1 medium onion, chopped
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• ²⁄₃ c dark brown sugar
• ¹⁄₂ c vinegar
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp black pepper
• ¹⁄₄ tsp cinnamon
• ¹⁄₈ tsp cayenne pepper
• Green peppers, apples, mangoes, or jalapeno pepper

Steps

1. Puree the tomatoes - Pour the can of tomatoes, along with their liquid, into a blender and mix until smooth. (37 sec. )
2. Cook an onion - Heat the oil in a large saucepan and cook the onion until it’s soft, about eight minutes. (43 sec. )
3. Add remaining ingredients - Add the pureed tomatoes, tomato paste, sugar, vinegar, and spices. Simmer, uncovered, until very thick, about one hour, stirring occasionally. (48 sec. )
4. Be especially vigilant about stirring towards the end, when the sauce begins to thicken. (57 sec. )
5. Puree the mixture - When the mixture has cooled down, pour it into the blender and puree it until smooth. (63 sec. )
6. Cover and refrigerate - Put the ketchup in a covered container and chill at least two hours before using. (68 sec. )
7. Experiment with different flavors by throwing a couple of peeled and chopped green peppers, apples, or mangoes into the blender along with the tomatoes, or spicing up the recipe with a finely diced jalapeno pepper. (74 sec. )
8. Enjoy! - Enjoy your homemade ketchup! You’ll have about a pint. It will stay good in the fridge for up to three weeks. You also can freeze it. (85 sec. )
9. Heinz ketchup was introduced in 1876 as a “blessed relief for Mother and other women in the household.” (94 sec. )