Sunday, February 14, 2010
2 small onions (diced)
1 clove elephant garlic or 2 small cloves (diced)
2 TBSP butter
1/2 tsp. salt
1 large can tomato paste
1 tsp ground cloves (fresh ground is best)
1 1/2 to 2 cans organic sugar (use the tomato paste can for measuring)
2/3 can Bragg's Organic Apple Cider Vinegar (use the tomato paste can for measuring)
1 can water (fill the tomato paste can with water)
Saute the onions and garlic in the butter over low heat until transparent. Add the tomato paste, ACV, water, sugar, cloves and salt. Cook over medium low heat until heated through. Use an immersion blender (stick blender) to puree the onions and garlic. Cook over medium low heat until desired thickness (it will be slightly thicker when cooled) is reached. This makes about 1 1/2 quarts. If this is too much for your family at once, you can scale down the ingredients to fit a small can of tomato paste. Longer cooking times will result in a thicker, richer ketchup.
I used the can for the measurements so it is possible to scale it to any size can of tomato paste you may be able to find. Plus, it means less dirty dishes to wash. My kids love this ketchup and I am betting yours will, too. Once the summer starts, I will make a recipe with fresh tomatoes from my backyard. I can't wait!