Yield: Makes about 2 cups

active time: 20 minutes

total time: 3 hours

Making your own ketchup may seem a bit over-the-top, but we promise it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup

Ingredients

• 1 (28-oz) can whole tomatoes in purée
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2/3 cup packed dark brown sugar
• 1/2 cup cider vinegar
• 1/2 teaspoon salt

Read More http://www.epicurious.com/recipes/food/views/Homemade-Ketchup-109037#ixzz210uRVhAZ

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

Cooks' note: Ketchup can be chilled up to 3 weeks.

Read More http://www.epicurious.com/recipes/food/views/Homemade-Ketchup-109037#ixzz210uM0lop