Homemade Ketchup

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 Medium Onion, Diced
• 1 can (28 Oz. Size) Peeled Whole Tomatoes
• 3 Tablespoons Tomato Paste
• 13 cups Brown Sugar
• 1 Tablespoon Molasses
• 13 cups Apple Cider Vinegar
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Powdered Ginger
• 1/4 teaspoons Ground Allspice
• 1/4 teaspoons Cinnamon

1. Heat a 4-quart sauce pot over medium high heat.
2. Add olive oil and onions, saute until translucent, about 8 minutes.
3. Add garlic and saute until fragrant, about 2 minutes.
4. Add tomatoes, tomato paste, sugar, molasses and cider vinegar.
5. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes.
6. Add remaining ingredients and continue to simmer, uncovered for 4555 minutes, stirring occasionally, until very thick.
7. Make sure to keep an eye on it and stir it to keep it from scorching.
8. Use an immersion blender to puree the ketchup.
9. If you dont have an immersion blender, transfer it carefully to a blender or food processor and process until smooth.
10. (Optional: Strain through a fine mesh strainer.)
11. Chill in refrigerator for at least 2 hours.
12. The ketchup will continue to develop flavor and thicken.
13. Enjoy on everything!
14. Notes: 1.
15. Keep refrigerated in an airtight container up to a month.
16. 2.
17. Sweeteners and spices and be adjusted to taste.
18. 3.
19. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.

olive oil, garlic, onion, tomatoes, tomato paste, brown sugar, molasses, apple cider vinegar, worcestershire sauce, chili powder, powdered ginger, ground allspice, cinnamon

Taken from tastykitchen.com/recipes/homemade-ingredients/homemade-ketchup-4/ (may not work)