Again, for some reason, ketchup was one of the things on my list
to make in 2011. Well, here it is! We were planning on making oven-baked onion rings for dinner and I noticed that the dipping sauce called for ketchup. Not having any in the fridge, and not really wanting to go out and buy a bottle, I decided I may as well try my hand at making my own. I followed this
recipe from Sarah's Cucina Bella
. It was super easy and quite good! While it didn't taste exactly like the tart, vinegary stuff you buy in the squeeze bottles, it had a very good mellow flavor. I liked how I was able to taste the hints of allspice! I bottled it up in a Ball jar and put it in the fridge. I'll take it out on Easter to go along with the sausages.
1 (28 ounce) can Tomato Puree
1/4 cup Cider Vinegar
1/2 cup Dark Brown Sugar
1/2 teaspoon Dry Mustard
1/2 teaspoon Kosher Salt (or more, to taste--I ended up using a bit more)
1/2 teaspoon Garlic Powder
1/2 teaspoon Allspice
1/4 teaspoon Smoked Paprika
Whisk all of the ingredients together in a saucepan over medium heat. Bring to a boil, whisking occasionally, and cook for 10-15 minutes. Be sure to use a splash guard to prevent splatter (I used a cover, as I don't have a splash guard). Also, remove the pan from the heat to stir, so as to not get splattered with boiling liquid. Let cool slightly before serving. Store in an airtight container in the fridge.