Use empty glass bottles and sterilize them by simply filling them with water and heating them for about 2 – 3 minutes in the microwave before turning them upside down on kitchen paper.
This recipe makes about 2 1/2 cups, but you can double or triple the amount, fill about half of it into bottles and spice up the rest to make barbecue sauces or hot sauces.
It keeps in the fridge up to four weeks.
Homemade Ketchup Ingredients:
1 tbsp olive oil
1 – 2 tsp garlic
1 cup chopped onions
1/4-cup rice vine vinegar
1/4-cup cider vinegar
12 canned whole plum tomatoes, chopped (unless you have really ripe,
tasty fresh ones, peeled and slightly cooked)
1/2 tbsp sea salt (or up to taste)
2 tbsp maple syrup or fruit concentrate (apple or grape)
2 tbsp tomato paste
Heat olive oil, add onions and garlic and cook for 3 minutes. Addboth vinegars and stir. Add tomatoes, salt, and stir. Let simmer for 15 to 20 minutes.
Let cool and blend or puree.
Add the maple syrup or fruit concentrate and the tomato paste and blend again.
Fill into bottles and chill.
This is the basic recipe. You can add 1 pinch of dried oregano or basil, or zip up the ketchup with 1 or 2 tbsp pureed chipotle peppers and 4-5 roasted garlic cloves before pureeing. Sometimes I also add
cumin and ground coriander or various dried herbs, fresh green peppercorns or 1 tsp of yeast extract or soy sauce.
Once you experiment, you come up with your own favourite family recipe.
source jewish cuisine
