Homemade Ketchup

🧂 Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion

  chopped
• 3 garlic cloves

  minced
• 1 teaspoon ginger

  minced
• 3 tablespoons tomato paste
• 3 cups of plum

  rosa tomatoes, chopped (or 28 oz if using canned)
• 3 tablespoons agave
• ½ cup white vinegar
• Salt and pepper

  to taste
• Pinch of paprika

  optional

Instructions

• 1 In a 4 quart pot or larger, heat oil over medium heat. Add onion and cook until
  softened and lightly browned, about 8 minutes.
• 2 Add the garlic, ginger, and spices and cook, stirring often, for another 2
  minutes.
• 3 Add tomato paste and stir, cooking until it turns to a burnt orange, about 2
  minutes.
• 4 Add chopped tomatoes (and the juices), agave, white vinegar, salt, and pepper
  and cook until the tomatoes are soft. This should take about 20 minutes.
• 5 Puree the sauce in the pot using an immersion blender, or transfer to a blender
  in batches, blending until smooth.
• 6 Strain the ketchup through a fine mesh strainer back into the pot to remove any
  seeds and tomato skins. Reduce the heat to low and simmer the ketchup for
  another 20-30 minutes, or until thickened to your preference, stirring
  occasionally.
• 7 Taste and adjust seasonings as desired. Enjoy immediately or transfer to a
  sealable container and store in the refrigerator or freezer.

Nutrition Info