DYI Ketchup is so easy. You can make it from things most everyone has in their kitchen,
and the best part is that you can tailor it to your liking and leave out all of the high fructose corn syrup and other garbage that the Big Boys of Bottled Ketchup put in there to keep it on the shelves. Do it Steve From Scratch Style and you’ll never buy that other stuff again.
Everyone likes ketchup, it’s practically America’s number one condiment. I know some people, who will remain unnamed, that use so much ketchup it could probably be considered a vegetable in their diet.
So buckle up and keep your hands inside the ride and let’s make this stuff.
Gently brown some chopped onions and whole peeled garlic cloves in olive oil,
in a heavy stockpot, stirring from time to time to prevent sticking and burning, until soft and brown. Add canned tomatoes in juice, Cinnamon, Red Pepper, Allspice, White Vinegar, Brown Sugar, and bay Leaves.
Remove Bay Leaves and Puree sauce in blender or with a Stick Mixer.
Strain sauce through a strainer into appropriate sized heavy saucepan and continue to cook over medium heat until thickened, about another 30 minutes. Taste and add necessary salt, sugar, or vinegar, to your liking. Set aside to cool. Transfer to glass jar and keep refrigerated for up to 3 weeks.