It may seem crazy at first to make your own ketchup, but homemade ketchup is much better tasting and far less sweet than the bottled stuff. (Itʼs also better for you because itʼs not loaded with high fructose corn syrup.) Think ketchup, but with a spicy twist. Use it on the usual suspects—burgers, French fries, and eggs.
Serves: 32Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium
- 1 can (28 oz.) of whole tomatoes
- 2 Tbsp. olive oil
- 1 medium onion, finely chopped
- 1 Tbsp. tomato paste
- ⅓ cup packed dark brown sugar
- ¼ cup apple cider vinegar
- ½ tsp. salt
- ½ tsp. crushed red pepper flakes
- ¼ tsp. ground cayenne pepper
- ½ tsp. ground cumin
- Purée the canned whole tomatoes (along with their juices) in a blender until smooth.
- In a heavy saucepan heat the oil over medium heat and cook the onion until softened, about 5 minutes.
- Add the puréed tomatoes and rest of the ingredients and simmer, uncovered and stirring occasionally, until the mixture is quite thick, about an hour.
- Purée the ketchup in batches in a blender until smooth. Cover the top of the blender with a towel and be careful when blending hot liquids, as they will expand.
- Transfer the ketchup to a clean, airtight container. Let chill for at least 2 hours before using. Store in the refrigerator.