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  1. Make your own homemade ketchup this weekend, and save your sodium intake for some cocktails! HOMEMADE KETCHUP MAKES ABOUT2 3/4 CUPS ACTIVE TIME:20 MINSTART TO FINISH:3 HR (INCLUDES COOLING) 1 (28- to 32-oz) can whole tomatoes in juice 1 medium onion, chopped 4 garlic cloves, chopped 2 tablespoons vegetable oil 1 teaspoons chili powder 1/2 teaspoon paprika 1/4 teaspoon cinnamon 1/4 teaspoon ground allspice 1 tablespoon tomato paste 1/2 cup packed light brown sugar 1/2 cup cider vinegar Purée tomatoes with juice in a blender until smooth. Cook onion and garlic in oil with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching). Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop). COOKS’ NOTE: Ketchup keeps, chilled, 1 month.(recipe via gourmet.com)

    Make your own homemade ketchup this weekend, and save your sodium intake for some cocktails!

    HOMEMADE KETCHUP

    MAKES ABOUT2 3/4 CUPS

    ACTIVE TIME:20 MIN
    START TO FINISH:3 HR (INCLUDES COOLING)
    • 1 (28- to 32-oz) can whole tomatoes in juice
    • 1 medium onion, chopped
    • 4 garlic cloves, chopped
    • 2 tablespoons vegetable oil
    • 1 teaspoons chili powder
    • 1/2 teaspoon paprika
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon ground allspice
    • 1 tablespoon tomato paste
    • 1/2 cup packed light brown sugar
    • 1/2 cup cider vinegar
    • Purée tomatoes with juice in a blender until smooth.
    • Cook onion and garlic in oil with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
    • Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).

    COOKS’ NOTE: Ketchup keeps, chilled, 1 month.
    (recipe via gourmet.com)

  2.  
    1. mischadehart posted this