Tuesday, August 10, 2010


I've never been a huge ketchup fan, it's fine with fries every once in a while. I am more into mustard, but Auden recently was asking about why we don't have it at home. The main reason is that the stuff you buy is mostly sugar anyway, and HFCS at that.

That was reason enough to make it. The goal was to make something that wasn't all sugar but had a great sweet tangy flavor. To do this, I caramelized the onions, bringing out their natural sweetness and used balsamic vinegar instead of white or cider. In the end, these produced a great flavor without adding any sugar.

Homemade Ketchup
One onion, sliced
olive oil
about 1/4 cup balsamic vinegar
one large can tomatoes
salt and pepper

In a medium sauce pan, warm a little oil and add the onion and a sprinkle of salt. Cook over low to medium heat, stirring occasionally

Cook for about 45 minutes, until the onions are nicely caramelized.

Add the balsamic, and cook a few more minutes, until reduced slightly.

Meanwhile, puree the tomatoes.

Add the tomato puree to the onions. Season with salt and pepper.

Cook over medium low heat until reduced and thick, about another hour (or more), stirring occasionally to prevent sticking.

Puree again, then pass through a mess sieve.

Place in a squeeze bottle and enjoy.

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