Sunny's Homemade Ketchup

Total Time:
9 hr 55 min
Prep:
10 min
Inactive:
8 hr
Cook:
1 hr 45 min

Yield:
4 to 5 cups
Level:
Easy

Ingredients
  • 3 pounds Roma tomatoes, quartered (10 to 12 tomatoes)
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons apple cider vinegar, plus more if needed
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon whole black peppercorns
  • 4 cloves garlic, smashed
  • 1 medium red onion, quartered
  • One 4-inch cinnamon stick
  • One 1-inch piece fresh ginger, peeled and grated
  • 1 star anise pod
  • Kosher salt
Directions
  • Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onions, cinnamon stick, ginger, star anise and a pinch salt in a stockpot set over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as the mixture heats up. Cover and simmer over low heat for 45 minutes, stirring occasionally.

  • Uncover and cook to evaporate and thicken the sauce while stirring occasionally, 45 minutes more. Remove and discard the cinnamon stick and star anise pod.

  • Using an immersion blender or a stand blender, blend until smooth. Pour into an airtight container and refrigerate until cool, overnight. Taste and, if needed, add 1/2 teaspoon vinegar at a time to balance the sweetness.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

Note: This recipe has been updated and may differ from what was originally published or broadcast.


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