We are overrun with tomatoes so am making this tonight. Recipe is from a blog site, using an immersion or regular blender. I will see how it tastes. Per the comment section, you can also freeze this.
Homemade Ketchup
Serves: 32 ounces
Ingredients
5 lbs fresh tomatoes (the better tasting the tomato, the better tasting the ketchup)
¼ tsp cayenne pepper
¼ cup apple cider vinegar
1 tsp salt
2 Tbsp molasses
2 Tbsp honey
¼ tsp ground clove
¼ tsp ground cinnamon
1 Tbsp brown or Dijon mustard
½ tsp Worcestershire sauce
¼ tsp ground pepper
¼ large onion, diced
½ clove garlic
Instructions
Depending on the size, halve or quarter tomatoes so that they’re approximately 1 - 1½” pieces.
Place in a large stock pot. Using a wooden spoon or a potato masher, gently mash the tomatoes to release their juices. Cook the tomatoes on a low simmer for 30 minutes.
Using an immersion blender or a regular blender, puree the tomatoes until they are mostly smooth.
Pour tomato puree into a slow cooker. Add remaining ingredients and cook on low overnight, or 8-12 hours. Using an immersion blender or a regular blender, puree the mixture again until it is mostly smooth.
Using chopsticks or dull knives, prop open the lid of the slow cooker on opposite sides so that the lid does not touch the slow cooker. Cook the mixture on medium/high setting until the mixture has cooked down to the desired thickness, checking every hour or so. This takes approximately 3 hours.
Taste ketchup and add additional seasoning or sweetness as desired. (I ended up adding one more tablespoon of honey.)
Using an immersion blender or a regular blender, puree the mixture one final time.
Ladle or scoop into glass jars for storage. Alternatively, you can re-use old ketchup bottles for your new, homemade ketchup.
What a luxury, to be ‘overrun with tomatoes’!
I’m glad to have a recipe for Ketchup - my husband is always complaining because when he goes to buy ketchup, it usually has high fructose corn syrup, instead of sugar. I will save this.
And this reminds me: Miss M., I happened to find in the grocery yesterday, just by chance, both Liverwurst and Branston Pickle!
I bought the pickle, and it’s very interesting - it reminds me a little of mincmeat; and I think it would go well as a condiment for pork. But I read that the stuff available in the US has the corn syrup, while the one sold in the UK still has ‘real’ sugar - so we looked at the ingredients.
Ours is real sugar!
-JT