Recipe by 2Bleu
Homemade is always better. This ketchup can be sealed in sterilized jars and kept indefinitely.
Top Review by Michelle_My_Belle
It was a chore finding someone with a food mill to let me borrow but I was satisfied with my results. I cut the recipe into thirds the best I could and added some cayenne pepper because I wanted spicy ketchup and I don't have anything to keep it to store for a while. I made up some corn dog muffins to dip in it and it was very much a treat. I don't know if all the effort is worth not just buying it in the store tho, because a bottle of ketchup will last us forever lol. ETA: The last comment is not a reflection on the recipe, just a reflection on making homemade ketchup in general.
- 3 tablespoons olive oil
- 3 cups onions, coarsely chopped
- 3 garlic cloves, minced
- 3 lbs plum tomatoes, coarsely chopped
- 1⁄3 cup distilled white vinegar
- 1⁄2 cup dark corn syrup
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon ground celery seed
- 1 tablespoon salt
- 2 teaspoons black pepper
Directions See How It's Made
- In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
- Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
- Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.