This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Ketchup keeps, chilled, 1 month.
Recipe information
Total Time
3 hr (includes cooling)
Yield
Makes about 2 3/4 cups
Ingredients
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).
Recipe notes
Back to topSee Related Recipes and Cooking Tips
55 Ways to Cook With Canned Whole Tomatoes
Dust off that can of tomatoes in the back of your pantry—you're looking at dinner.The Best Sauces to Dip Your Pizza In, Ranked
Blasphemy or brilliance? We sort it all out.
