Homemade Ketchup

Ingredients

• •1 can (6 oz) tomato paste
• •1 can (14.5 oz) crushed tomatoes
• •1/4 cup apple cider vinegar
• •3 tablespoons granulated sugar
• •1 teaspoon fine salt
• •1/2 teaspoon onion powder
• •1/4 teaspoon garlic powder
• •1/4 teaspoon ground allspice
• •1/8 teaspoon ground cloves

Directions

1. 1Combine tomato paste, crushed tomatoes, apple cider vinegar, sugar, salt, onion powder, garlic powder, allspice, and cloves in a medium saucepan.
2. 2Whisk everything together until smooth and uniform, then bring to a gentle simmer over medium heat.
3. 3Reduce heat to low and cook uncovered, stirring frequently, for 35 to 40 minutes until the mixture has thickened to a ketchup-like consistency that coats a spoon.
4. 4Remove from heat and blend with an immersion blender directly in the pot, or transfer in batches to a countertop blender, until completely smooth.
5. 5Taste and adjust salt, sugar, or vinegar to your preference.
6. 6Let the ketchup cool to room temperature, about 30 minutes, then transfer to a clean jar or squeeze bottle.
7. 7Refrigerate for at least 30 minutes before serving to allow flavors to meld; store covered in the refrigerator for up to 3 weeks.

💡 Keep the heat low and stir often during cooking to prevent the thick tomato mixture from scorching on the bottom of the pan.

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