An abundance of garden ripe tomatoes is the key ingredient. This homemade ketchup is well worth your time and minimal effort!
- 2 Tablespoons olive oil
- 1 onion, peeled, halved
- 3 pounds (1.3 kg) tomatoes, diced
- ½ cups (110 g) dark brown sugar, packed
- ¼ cups (60 ml) apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ½ teaspoons celery salt
- ½ teaspoons garlic powder
- ¼ teaspoons ground cloves
- ¼ teaspoons ground allspice
- In a large saucepan with a heavy bottom, add the olive oil and heat over medium low heat.
- Add the chopped onions and cook, stirring, until the onions are soft but not brown, about 10 minutes.
- Add the chopped tomatoes (including all juice and seeds), brown sugar, vinegar, salt, dry mustard, celery salt, garlic powder, ground cloves, and allspice to the onions. Stir well to combine.
- Bring the mixture to a boil and then reduce the heat to a simmer.
- Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 1 hour 15 minutes.
- Allow the mixture to cool for 20 minutes, then place into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds.
- Taste and add more salt if desired.
- Pour the mixture into an airtight container and keep in the refrigerator for up to 3 weeks.
- Serve chilled or at room temperature.
|Serving Size||2 Tablespoons (30 )|
|Amount Per Servings|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||1 g|
I really want to can this recipe, can you find out if the vinegar provides enough acid? I have been pouring over ketchup recipes and this one has everyone I want in a ketchup and I can use my vitamix keeping the nutrients and pectin from the skins.
It has not been determined if this recipe should be used for canning, or not. As of now we are suggesting reaching out to "ball", for more information on canning this recipe.
Date published: 2016-09-13
Can this recipe be used if I want to can my ketchup? How much canning salt would I need to add?
This recipe was not meant for canning or jarring. If you normally can or jar your homemade ketchup, you will want to follow your regular procedure and adjust the recipe as you normally would. You can also try the traditional water bath canning or jarring method.
Date published: 2016-09-07
How long does this last is the refrigerator?
With proper storage in an air tight container this recipe should keep for 7-10 days.
Date published: 2016-08-25
Do you also add the cored tomato pieces?
You may add the core if desired.
Date published: 2016-08-21