- Prep Time
- 5 mins
- Total Time
- 1 h 45 m
- Serves
- 3 Cups (750 ml)
Ingredients
- 1 tbsp
- vegetable oil
- 15 mL
- 1
- onion, finely diced
- 1
- large garlic clove, finely chopped
- 1 can
- diced tomatoes
- 28 fl oz/796 mL
- 2 tbsp
- tomato paste
- 30 mL
- 2/3 cup
- packed yellow or light brown sugar
- 150 mL
- 1/2 cup
- balsamic vinegar
- 125 mL
- 3/4 tsp
- salt
- 4 mL
- 1/4 tsp
- black pepper
- 1 mL
- 1/4 tsp
- dried oregano
- 1 mL
- 1/4 tsp
- ground cumin
- 1 mL
- 1/8 tsp
- ground cloves
- 0.5 mL
Method
- Step 1
- Place oil in heavy-bottomed saucepan set over medium heat. Stir in onion and garlic and cook until softened, about 5 min. Add can of diced tomatoes, tomato paste, sugar, vinegar, salt, pepper, oregano, cumin and cloves; bring to a low simmer (small bubbles should just break the surface). Cook uncovered, stirring occasionally, about 30 min. until thickened. Stir frequently near end of cooking to avoid burning mixture.
- Step 2
- Transfer mixture into food processor or blender and puree until smooth. Pour ketchup into heatproof glass jar; cool to room temperature. Seal with lid and chill at least an hour. before using. Ketchup can be stored in refrigerator up to two weeks.