Name: Homemade Ketchup
Cook time: 20 min
Total time: 3 hr (includes cooling)
Yield: Makes about 2 3/4 cups
Ingredients: 1 (28-to 32-ounces) can whole tomatoes in juice; 1 medium onion, chopped; 4 garlic cloves, chopped; 2 tablespoons vegetable oil; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon cinnamon; 1/4 teaspoon ground allspice; 1 tablespoon tomato paste; 1/2 cup packed light brown sugar; 1/2 cup cider vinegar

This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.

Cooks' note:

Ketchup keeps, chilled, 1 month.

Recipe information

Total Time
3 hr (includes cooling)
Yield
Makes about 2 3/4 cups

Ingredients

1 (28-to 32-ounces) can whole tomatoes in juice

1 medium onion, chopped

4 garlic cloves, chopped

2 tablespoons vegetable oil

1 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1 tablespoon tomato paste

1/2 cup packed light brown sugar

1/2 cup cider vinegar

Preparation

Step 1
Purée tomatoes with juice in a blender until smooth. 3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. 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).
Step 2
Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).