Homemade Ketchup Recipe
Both store-bought and homemade ketchup contain lycopene, an antioxidant associated with decreased risk of chronic diseases. We found this rendition well worth making because it captures the vibrant flavor of summer tomatoes and has about half the sodium of commercial ketchup. Serve with hamburgers, oven-baked fries, or with meat loaf.
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1. Gather Spices
Place 1⁄2 teaspoon yellow mustard seeds, 1⁄2 teaspoon celery seeds, 1⁄4 teaspoon whole allspice, and 1⁄4 teaspoon black peppercorns on a double layer of cheesecloth.
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3. Simmer Ingredients in a Dutch Oven
Combine cheesecloth bag; 2 chopped garlic cloves; 3 pounds heirloom tomatoes (about 4 1⁄2 cups), cut into chunks; 2 cups chopped onion (1 medium); 1 cup chopped red bell pepper (1 small); and 1⁄3 cup cider vinegar in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
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5. Blend Half the Mixture
Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
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6. Strain Mixture
Strain smooth mixture through a fine sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture.
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7. Add Sugar and Salt
Add cheesecloth bag, 1 tablespoon sugar, and 1⁄2 teaspoon salt to pan, and bring to a boil.
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