It’s hot dog season – and the tomatoes in our garden are already plentiful. I’m starting to get the urge to make a batch of homemade ketchup – perfect for burgers, steaks, and all those summery things you cook on the grill. Pick up some ripe tomatoes at the farmers’ market when they’re a good deal – or use those that may have been sitting on your kitchen counter too long and have gone a bit squishy. In ketchup, no one will notice the difference.
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Ingredients
- canola or olive oil, for cooking
- 1 small purple onion, chopped
- 2 garlic cloves, peeled (optional)
- 10 medium tomatoes (about 3 lbs.), roughly chopped
- 1 5.5 oz (156 mL) can tomato paste
- 1 cup packed brown sugar
- 1/2 cup red wine or apple cider vinegar
- 1 tsp. salt
- pinch dried red chili flakes
Instructions
- In a large pot, heat a generous drizzle of oil over medium-high heat. Add the onion and cook for 5-7 minutes, until soft. Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.
- Using a hand-held immersion blender, purée the mixture right in the pot, or cool and transfer in batches to a blender and puree until smooth. Seal in sealable jars according to the manufacturers’ directions, store in the fridge for up to two weeks or freeze for up to six months.
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