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Recipe Detail Page
Winter Ketchup
Winter 2010
Canned tomatoes and pumpkin-pie spice fast track this easy homemade tomato ketchup.You may never go back to the stuff from the store.
Makes about 2 cups (500 mL)
1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
¾ tsp (4 mL) pumpkin pie spice
¼ tsp (1 mL) hot pepper flakes
1 bay leaf
1 can (796 mL) diced tomatoes, drained
¼ cup (50 mL) packed brown sugar
¼ cup (50 mL) cider vinegar
Salt, freshly ground pepper and hot pepper sauce to taste
1. In a medium non-reactive saucepan, heat oil over medium heat. Add onion, then cook, stirring occasionally, for 5 to 7 minutes or until onion is soft but not brown. Add garlic, pumpkin-pie spice, hot pepper flakes and bay leaf, then cook, stirring, for 1 minute or until fragrant.
2. Add tomatoes, sugar and vinegar. Bring to a boil over high heat. Reduce heat to medium-low, then simmer covered and stirring occasionally, for 25 to 30 minutes or until tomatoes are tender. Remove saucepan from the heat and let cool slightly. Discard bay leaf.
3. In a food processor or blender, process sauce until fairly smooth. Let cool completely. Taste and add more sugar and/or vinegar and salt, pepper and hot pepper sauce to taste if necessary. Ketchup will keep in an airtight container for up to one week, refrigerated.
Makes about 2 cups (500 mL)
