This is a very good recipe. It would even be better using a puree of fresh tomatoes (recipe follows ketchup recipe) I suggest substituting part or all of the sugar with liquid stevia extract.
Homemade Spicy Ketchup
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 28-oz can tomato purée
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 tbsp tomato paste
1 tsp kosher salt
1/2 tsp ground mustard
1/8 tsp ground cloves
1/4 tsp allspice
2 tsp red pepper flakes
1/2 tsp cayenne pepper
Heat oil in a pot over medium heat. Saute the onion until for 5 to 8 minutes until translucent. Add in the garlic and stir together. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes until it is thick like ketchup.
Using an immersion blender, food processor or blender, puree the mixture until smooth.
Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.
I got this from: whatsgabycooking.com/homemade-ketchup/
I have made the most delicious tomato puree from home-grown tomatoes this way:
Just puree the heck out of a bunch of tomatoes in your food processor. Put the mess in a heavy-bottomed pot and simmer it gently until it is reduced to about half its original volume (or as thick as you like). You can also run the pureed tomatoes through a loose sieve if you want it smoother but I never do that. I usually put a garlic clove and some basil into the processor with the tomatoes but this isn't necessary; just adds spunk. You can then freeze or can this tomato puree or use it right away to make pasta sauce or...ketchup!
Edited by: ANIDUCK at: 10/3/2011 (20:31)
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