I am really starting to get into making my own sauces. I have visions of all of the – containers lining my refrigerator door being replaced with shiny mason jars. So the other day when the hubs tells me we are nearly out of ketchup I thought, why not, the Chili Sauce turned out, let’s try ketchup! And indeed, it too turned out fantastically.
I did a little research to find a recipe I though sounded good. I used one recently posted on Serious Eats: Sauced with just a couple of minor adjustments to suit my palate. I was amazed at just how tasty and ketchupy this recipe was.
2 T olive oil
1 medium onion, chopped
1 clove garlic, smashed and rough chopped
1 28 oz can crushed tomato in puree
1/2 C packed brown sugar
1/4 C apple cider vinegar
2 T tomato paste
2 t kosher salt
1/2 t ground mustard
1/8 t ground cloves
1/8 t allspice
2 t red pepper flakes
1/4 t cayenne pepper
Sautee onion and oil in 2 quart pot over medium heat for about 5 minutes. Add garlic and cook for 1 minute. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and cover with a slightly off-center cover. Cook for 2 hours (less is ok, I just really like to cook down sauces), stirring once in a while. Be sure to taste the mixture as it cooks adding salt if your batch of tomatoes is particularly sweet. Also, I combined all of the dry spices in a spice grinder to break them down before adding them, but you can skip this if you want.
Remove from heat and puree using an immersion blender (can use a stand blender if that is what you have).