November 15, 2017
Condiments, Fruit, Tomato,
Vegetables, Onions, Easy/Beginner Cooking, Stove Top, Make it from scratch, Spices more
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"San Marzano tomatoes are a must-have for this delicious DIY ketchup. Their sweet-tart flavor and thin skins make them ideal for this recipe. The store-bought ketchup might be a surprise, but it's added because the emulsifiers in it will make your ketchup a bit closer to what most people find texturally acceptable for "ketchup"."
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until they're soft and fragrant - about 3-4 minutes.
Add the tomato paste and cook, stirring occasionally, until it begins to deepen in color and starts to caramelize, about 3-4 minutes. Add the brown sugar and continue cooking, stirring frequently, for another 5 minutes.
Add the vinegar, tomatoes (crushed in your hands), and remaining ingredients EXCEPT ketchup. Stir well to combine. Cover the pan and cook on low, stirring occasionally, until the mixture reaches a thick, ketchup-like consistency - about 30 minutes.
Spoon the mixture into a blender container and puree until smooth. Add the ketchup and pulse to combine. Set a fine-mesh strainer over a bowl and pass the ketchup through it, pressing on the solids with a rubber spatula to push through any large particles.
Let cool completely. Store in an airtight container in the fridge for up to 3 weeks.
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