Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our house. It’s not that that is a problem except for the sugar content – geez! High fructose corn syrup all over the bottom of the Mississippi! I hated to see him consume such great amounts of sugar and I thought I could probably make a cheaper, more flavorful version. So after years of researching online, testing and adjusting, I give you my personal ketchup recipe. I make this stuff in bulk and it may last 3-4 weeks. Check out Chow.com Video Tip for a video of this recipe and/or Vegetarianized.com for the recipe with photos.
- 2 28oz cans of pureed tomatoes
- 1 1/2 cups onions, minced or grated
- 2 Tbsp mustard
- 1/4 cup light brown sugar
- 1/2 cup white vinegar
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 2 Tbsp dry mustard
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp celery seed
- 2 tsp garlic powder
11. Add all the ingredients to a large pot and mix well. Heat over medium until boiling. Reduce heat to low and simmer for at least two hours or until desired consistency is obtained.
22. Remove from heat and allow to cool to room temperature. Funnel into ketchup bottles or other tall container for easy serving.
3Note: You could use whole tomatoes and roughly chopped onions and puree the mixture with a hand blender in the pot.
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