“Basically, I designed this recipe myself. It is not based on any other recipes, it is prepared as much from scratch as possible, since its illegal for me to make my own sherry. Basically the same deal as my other recipe's. I designed this recipe for the exclusive purpose of using it in my barbecue sauce recipe, because I will not use commercial prepared ketchup in my bbq sauce, that's just wrong. This is the solution. This is my second ketchup recipe, my first was developed over a year ago; however, the ketchup was mistakenly thrown out before I had even tasted it, and I didn't document that recipe nearly as well as this one. My original recipe was based on white tomatoes (italian ice tomatoes), this one is based on green tomatoes (green zebra tomatoes). All my tomatoes were garden fresh, none came from a can or the store. Expect more ketchup recipes in the future, as part of my continuing mission to develop a competition worthy barbecue sauce.”
READY IN:
3hrs 45mins
SERVES:
2-6
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree’d tomatoes.
  2. Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree’d onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree’ing the onions.
  3. Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
  4. Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
  5. Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.

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