This recipe is essentially the original Heintz one with one 'twist' I added.
I've been making this for a few months and have had very good reviews:
Tomato paste is called for and powered garlic and powdered onion but I use all fresh ingredients.
Ten large fresh local tomatoes quartered in a LARGE 12" diameter SS pan.
Add one LARGE sweet onion rough chopped
Add a whole bulb of fresh garlic broken up and the individual cloves smashed. Throw in the skins and all.
Two cups of plain vinegar/Two cups of cane sugar or plain sugar/Two cups of water
A pinch of Kosher salt
Next the 'secret' ingredient: Two TBLS of tamarind paste
Bring all this to a low simmer for at least a couple of hours uncovered. (The longer fresh tomatoes are heated the more 'umami')
After a couple of hours strain through a coarse sieve but fine enough to catch the tomato seeds/skin bits etc.
Discard the sieved stuff and bring the sieved liquid back to a simmer for another hour to reduce. Before simmering again taste and adjust the sugar/vinegar/salt levels to your taste.
After another hour or so you should have about half an inch of thick ketchup. IMO you should be able to taste each ingredient.
I put the ketchup in a squeeze bottle and store it in the fridge.
I'd be interested in having anyone who makes this ketchup post here with their thoughts.