Tomato Ketchup Recipe

Prepare the Ingredients

Start by washing the tomatoes thoroughly. Remove the stems and cut them into quarters. Peel and chop the onion. Mince the garlic cloves.

Cook the Vegetables

In a large saucepan, combine the chopped tomatoes, onion, and minced garlic. Cook over medium heat for about 10-15 minutes, stirring occasionally until the vegetables are soft and the tomatoes have released their juices.

Blend the Mixture

Once the vegetables are cooked, use an immersion blender or transfer the mixture to a blender. Blend until smooth. If using a blender, be careful when transferring hot liquids.

Simmer the Ketchup

Return the blended mixture to the saucepan. Stir in the brown sugar, apple cider vinegar, salt, black pepper, paprika, cinnamon, and cloves. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally until it thickens to your desired consistency.

Taste and Adjust

Taste the ketchup and adjust seasoning if necessary. You can add more sugar for sweetness or more vinegar for tanginess depending on your preference.

Cool and Store

Once the ketchup has thickened, remove it from heat and allow it to cool. Pour the cooled ketchup into sterilized jars or bottles. Seal tightly and store in the refrigerator.