Homemade Tomato Ketchup

Ketchup LDOne of the mother sauces, ketchup has roots in many cultures and it was always home made.

I’ve streamlined this by draining and pureeing canned tomatoes. You’ll need 2 – 28oz/796 mL tins of whole Product of Canada canned tomatoes.  Break them apart with your hands, removing seeds if you wish. Transfer them to a colander, let drain over a bowl; reserve the juice for another use and puree the tomatoes.  The reason I don’t recommend buying ‘passata’ is simply because I’ve never seen one that is made in Canada from our rich, flavourful tomatoes.

  • 3 cups (750 mL) tomato puree
  • ½ cup (75 mL) cider vinegar
  • 1 tbsp (15 mL) pickling spice
  • 1 star anise (optional) 
  • 3 – 4 whole allspice (optional)
  • 1 cinnamon stick, broken into chunks
  • 1 tsp (5 mL) red pepper flakes
  • ½ cup (125 mL) well packed brown sugar
  • Salt, to taste

In a heavy saucepan combine the puree and cider vinegar. Tie all the spices together in cheesecloth to make a small spice bag. Add to the mixture. Place over medium-high heat and bring to a boil. Cook, uncovered for 10 – 12 minutes or till beginning to really thicken. Add the sugar, return to a simmer and continue to cook till thick. Remove spice bag; taste and add salt as needed, stirring well.

Transfer into clean glass jars. Refrigerate till serving.

Makes about 3 cups (750 mL).

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