Ketchup

Prep time 20 minutes Cook time 1 hour Total time 1 hour, 20 minutes

Course condiment Cuisine American

Ingredients

• 2 lbs. Roma tomatoes
• 2 t Nutmeg
• 1 Bay leaf
• ½ t Cinnamon powder
• ¼ t Celery seeds
• ¼ t Chili flakes
• 1 dashes Allspice, ground
• ½ T Kosher salt
• ½ cup red wine vinegar
• 2 T coconut sugar
• 1 yellow onion, finely chopped
• 1 dash Cayenne pepper
• 1 T Garlic, minced (about 3 cloves)

Instructions

1. In a medium (4 qt. or larger) stock pot, add all ingredients.
2. Cook over medium heat until the tomatoes are soft and onions are translucent and limp (about 30 minutes).
3. Let cool.
4. Remove seeds, etc., with a mesh strainer or colander.
5. Using a blender, puree the mixture until smooth.  You may need to run a few batches.
6. Cook over medium-low heat for an additional 20-30 nimmits until thickened to your preference.
7. Store in a sealed glass container in the refrigerator.  Will last up to 3 weeks.

Adapted from https://boulderlocavore.com/the-best-homemade-ketchup/#wprm-recipe-container-29045