Ketchup
1 cup finely diced onions
1 tbsp vegetable oil
1 Tbsp chopped peeled ginger
2 cans crushed tomatoes
¼ cup tomato paste
1 tsp onion powder
½ tsp garlic powder
½ tsp ground allspice
1 pinch cayenne pepper
pinch celery salt
pinch mustard powder
1 cup brown sugar
2/3 cup cider vinegar
1 Tbsp molasses
1 ½ tsp salt
pinch ground black pepper
2 bay leaves
Method:
Heat oil on medium high heat. Sauté inion until translucent. Stir in ginger, onion powder, garlic powder, allspice, cayenne pepper, celery salt, mustard powder and cook for an additional 1 minute. combine all ingredients and whisk thoroughly. Add tomato paste and tomatoes and bring mixture to a boil stirring constantly. Remove from heat and using an immersion blender, purée the tomato mixture until smooth. Add the bay leaves, brown sugar, vinegar and molasses. Return to heat and bring to a simmer over medium low heat stirring occasionally to prevent the sauce from sticking and burning. Continue to cook until the mixture is very thick (about 1 ½-2 hours). Remove the bay leaves and cool the sauce before transferring to an airtight container and refrigerating (sauce will keep for about 2 weeks).
1 tbsp vegetable oil
1 Tbsp chopped peeled ginger
2 cans crushed tomatoes
¼ cup tomato paste
1 tsp onion powder
½ tsp garlic powder
½ tsp ground allspice
1 pinch cayenne pepper
pinch celery salt
pinch mustard powder
1 cup brown sugar
2/3 cup cider vinegar
1 Tbsp molasses
1 ½ tsp salt
pinch ground black pepper
2 bay leaves
Method:
Heat oil on medium high heat. Sauté inion until translucent. Stir in ginger, onion powder, garlic powder, allspice, cayenne pepper, celery salt, mustard powder and cook for an additional 1 minute. combine all ingredients and whisk thoroughly. Add tomato paste and tomatoes and bring mixture to a boil stirring constantly. Remove from heat and using an immersion blender, purée the tomato mixture until smooth. Add the bay leaves, brown sugar, vinegar and molasses. Return to heat and bring to a simmer over medium low heat stirring occasionally to prevent the sauce from sticking and burning. Continue to cook until the mixture is very thick (about 1 ½-2 hours). Remove the bay leaves and cool the sauce before transferring to an airtight container and refrigerating (sauce will keep for about 2 weeks).