Put down the ketchup bottle, and make your own condiment right at home using fresh tomatoes. It’s simple, natural, and fun.
- 2 pounds tomatoes, roughly chopped
- 1 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1/2 cup white vinegar
- 1/3 cup brown sugar, lightly packed
- 1 bay leaf
- 1/4 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- Place all of the ingredients in a 5-quart stockpot or saucepan, and stir to combine. Cook over medium-high heat for about 15 minutes, until the onion is very soft and the tomatoes have released their juices.
- Remove the bay leaf, and set aside. Puree sauce in a high-speed blender or with an immersion blender until smooth. Strain sauce through a fine mesh strainer and pour the liquid back into the saucepan, along with the reserved bay leaf. Discard anything left over in the strainer.
- Place over medium-low heat. Cook, stirring occasionally, until the liquid has reduced significantly and the puree becomes very thick, yet still spreadable. This will take about 45 minutes to 1 hour, depending on the thickness you prefer. Adjust the other seasonings, if needed.
- Remove from the heat and cool to room temperature. Transfer to an airtight container and refrigerate until completely chilled. Store in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: Condiment
Keywords: tomato, ketchup, condiment