Wicked Easy Homemade Ketchup Recipe

Ingredients:

11 hot house tomatoes

2 tbsp garlic powder

2 tbsp onion powder

1/2 c white wine vinegar

2 tsp ground mustard

2 tbsp salt

2 tsp pepper

1/2 c sugar

1-1/2 c water

2 tbsp worcestershire sauce

1/2 tsp ground clove

Tools needed:

Cutting board

Sharp knife

Tall stock pot

Blender or food processor

Fine mesh strainer

Mixing bowl

Wire whisk

Measuring cups and spoons

How to make it:

Cut core out of tomatoes, cut an “X” on opposite side of stem end. Blanch in boiling water for 45 seconds to 1 minute. The skin will peel off or wrinkle up when they have been blanched long enough. Carefully place tomatoes in ice water to stop them from cooking and so you can handle them without getting burned. Once cooled, peel skin off the tomatoes.

Place tomatoes in large stock pot, add 1-1/2 c water. Cover the pot with a lid and bring to a boil. Reduce heat and simmer for 15-20 minutes to break the tomatoes down. Smashing the tomatoes with a potato masher every few minutes will help break them down sooner.

Once tomatoes have broken down and are very soft, add them to a food processor or blender. Be careful not to burn yourself as the tomatoes are very hot! Blend tomatoes to puree and strain over the mixing bowl through the fine mesh strainer.

Add strained tomatoes to a 6 stock pot, add the rest of the ingredients. Bring up to a boil and reduce heat to medium low to keep at a simmer, stirring frequently. Simmer for 30 minutes to thicken. More or less simmer time will affect the thickness of the sauce.

This sauce will last in the refrigerator for about 1 week.

Enjoy your homemade ketchup!

Logan