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.