Ingredients
- 6 cups tomatoes I used organic cherry vine tomatoes
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 whole clove bud
- 1 tsp onion powder
- 1/8 tsp ground cinnamon powder
- 1 tsp garlic powder
- 1/8 tsp celery seeds
- 1 tsp salt
- 1/8 tsp chilli powder or cayenne powder
Instructions
- 1. Wash the tomatoes and remove their stems.
- 2. Add the tomatoes to a large bowl and blend them with a handheld immersion blender. You could also do this in a food processor.
- 3. Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.
- 4. Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them for about 45 minutes. Stir occasionally.
- 5. Add all the other ingredients and stir well. The spices and flavours combine to give you that signature tomato ketchup flavour.*
- 6. Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a consistency you like, remove from the heat.
- 7. Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated for up to a month.
Note:some people use maple syrup for a refined sugar-free version. However, I have to admit I prefer the taste with brown sugar as it does affect the flavor. * If you are using ready-made tomato paste, you can start at this step, as it does not need to be reduced. Just use 1.5 cups of tomato paste.
Freezer Friendly 5 months, Fridge 1 month.
