- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
