Ingredients

  • 56 ounces whole tomatoes in juice
  • 2 medium onion, chopped
  • 8 cloves garlic, chopped
  • ½ teaspoon salt
  • 4 tablespoons vegetable oil
  • 2 teaspoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • 2 tablespoon tomato paste
  • 1 cup brown sugar
  • 1 cup vinegar

Directions

1. Purée tomatoes with juice in blender until smooth. Cook onion and garlic in oil with salt until golden. Add spices and cook for 1 minute. Add tomato purée, paste, sugar and vinegar and simmer, uncovered, until very thick about 45-55 minutes. Stir frequently.
2. Purée ketchup in blender until smooth. Chill at least 2 hours.
3. Ketchup keeps, chilled, 1 month.

Notes
Original makes 60 servings or 2 3/4c/22T/66tsp. Rescale back to 60. Ketchup keeps, chilled for 1 month.


MacGourmet downloadKetchup. To import, drag image to your MacGourmet recipe box.