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Home >> Recipes >> Passover >> Homemade Ketchup

Homemade Ketchup


Homemade Ketchup

While it may not taste exactly like ketchup in a bottle, it’s very popular in our house. Spread 1 cup of the “ketchup” on a rib roast or corned beef and bake—yum! Mix 3-4 tablespoons into your braised chicken and potatoes. A little bit adds a lot of flavor.

 

3 pounds plum tomatoes

2 medium onions, chopped

3 tablespoons light olive oil or other fat

1 cup sugar

¾ teaspoon salt

½ cup lemon juice

½ teaspoon freshly ground pepper

3-4 tablespoons beet juice (optional)

Peel tomatoes using a serrated peeler. Cut each in half and remove as many seeds as possible.

Purée tomatoes until smooth, in a blender or food processor.

Over medium heat, sauté onions in oil in a heavy 6-quart stockpot, stirring often, about 7-8 minutes. Add puréed tomatoes, sugar and salt. Cook over medium heat 1 hour until reduced by about half. Add lemon juice and pepper. Taste and adjust seasonings. Continue to simmer, uncovered, stirring frequently, until very thick, about 2 hours longer.

Using a hand blender, purée ketchup until smooth. If ketchup is pale red and you would prefer it to be darker, add a few tablespoons of beet juice to the mixture. Chill, at least 2 hours to allow flavors to develop.

 


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