3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt1

Homemade Ketchup

• 1 28-32 oz can whole tomatoes in juice
• 1 medium onion, shopped
• 4 garlic cloves, chopped
• 2 tbsp vegetable oil 
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp allspice, ground
• 1 tbsp tomato paste
• 1/2 cup packed light brown sugar
• 1/2 cup cider vinegar
• 1/4 tsp salt 
• 1/2 tsp pepper

To Make:

1. Puree tomatoes with juice in a blender until smooth.

2. Cook onion and garlic in a bowl with 1/4 tsp salt in a 4 quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute.

3. Add tomato paste, tomato puree, brown sugar and vinegar and simmer, uncovered, stirring occasionally until very thick, 45-55 minutes. (stir more frequently toward end of cooking to prevent scorching)

4.Puree ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours to allow flavors to develop.

Ketchup keeps, chilled, about 1 month