Homemade Ketchup

• 3 to 5 pounds tomatoes, cherry, beefsteak, plum (see headnote)
• 3/4 cup canola oil, divided
• 1/2 cup diced onion
• 2 cloves garlic
• 1 cup brown sugar
• 1 cup cider vinegar
• 1 to 2 tablespoons distilled vinegar
• 1 to 3 tablespoons salt

1. Preheat oven to 450u0b0 F. Core and quarter the tomatoes and toss with 2 tablespoons of the oil. Place the tomatoes on a rimmed baking sheet lined with parchment paper. Roast in the oven until tender, about 15 minutes.
2. Pass the tomatoes through a food mill. This should yield about 5 cups of puree. If you have leftover puree, freeze it-it makes a very nice Bloody Mary. In a large straight-sided pot, heat 2 tablespoons of canola oil over medium-low heat. Add the onion and garlic, and sweat until tender, about 5 minutes. Add the tomato puree, brown sugar, and cider vinegar. Raise the heat to medium-high to high, stirring frequently to avoid burning, and reduce the mixture to 3 1/2 cups, or until thick and coating the back of a spoon. You can also simmer this slowly over medium to medium-low heat-this may take as long as an hour. (See headnote above in regards to reducing.)
3. Transfer to a blender or food processor and blend on high while streaming in the remaining canola oil. Pass through a chinois (optional) and season with the vinegar and salt to taste, starting with 1 tablespoon vinegar and 1 tablespoon salt.
4. Transfer to a glass jar, cover, and keep in the refrigerator for up to 1 week.

tomatoes, canola oil, onion, garlic, brown sugar, cider vinegar, distilled vinegar, salt

Taken from food52.com/recipes/37964-homemade-ketchup (may not work)