Several years ago I stumbled upon the idea of making my own ketchup. I don't make it every year, but sometimes I feel like I just want a nice cross between my dear Great Grandma's Chile Sauce and ketchup for dipping. I also am in the middle of a lower glycemic diet program and my focus has been to cut sugar and added chemicals out of my diet. So...homemade ketchup it is. Not to be confused with the high fructose corn syrup, salt and vinegar mono-dimensional sauce used in most American food. Baked Lowfat French Fries...Homemade Perfect are amazing dipped in this sauce. This has good depth and a lot of flavor. I think you'll be pleasantly pleased with it's result.
Chef Tess' Homemade Ketchup
2 # 10 cans organic tomato puree (those are the big ones found at warehouse stores)
3 large onions, 1 1/2 lb puree (in blender)
1/2 cup minced garlic, puree (in blender)
1 tsp cinnamon
1T black pepper
1 tsp ground clove
1 tsp ground allspice
2 tsp ground celery seed
1 cup brown sugar or 1/2 cup honey or stevia to taste (after cooking)
1 cup Braggs Apple cider vinegar
2 T sea salt
2T smoked paprika
1 tsp Cayenne
In a two gallon pot, combine and simmer over a very low heat for 2-3 hours until very thick. May puree and strain until desired consistency. Yield 6-8 pints, depending on how thick you like it. Put in sterile jars. Seal the jars. Put in a boiling water bath 10 minutes. If this is your first time home canning, please see: Home Canning Safety 101 for more details.
There you go.Always My Very Best,
Your Friend Chef Tess
