Ingredients:

  • 2 pounds (900g) ripe Roma tomatoes, cored and roughly chopped
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) water
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (optional, for a bit of a kick!)
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf

Instructions:

  1. In the pot, sauté onion until softened and translucent. Add garlic and cook until fragrant.
  2. Add the chopped tomatoes and water to the pot. Bring to a simmer over medium heat.
  3. Stir in apple cider vinegar, brown sugar, tomato paste, smoked paprika, allspice, cloves, cayenne pepper (if using), salt, pepper, and bay leaf.
  4. Reduce heat to low, cover partially, and simmer for 1.5 to 2 hours, stirring occasionally, until the mixture has thickened considerably and the tomatoes are very soft. The liquid should reduce significantly.
  5. If desired, use an immersion blender to create a smoother consistency. Be careful; it will be hot!
  6. Press the mixture through a fine-mesh sieve or food mill to remove seeds and skins, resulting in a silky-smooth ketchup. Discard the solids.
  7. Return the strained ketchup to the pot. Taste and adjust seasonings, adding more salt, sugar, or vinegar as needed. Simmer uncovered over low heat for another 15-30 minutes, or until the ketchup reaches your desired consistency. Stir frequently to prevent burning. It should coat the back of a spoon.
  8. Allow the ketchup to cool completely before transferring it to sterilized jars or bottles.