Ingredients

The following ingredients have 1 Servings
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 1/2 yellow onion, chopped
  • 4 pounds ripe beefsteak tomatoes, cored and chopped (or 4 pounds red cherry tomatoes, halved; or three 14.5-ounce cans tomatoes, drained)
  • 1/2 cup cider vinegar
  • 2 teaspoons salt
  • 1 tablespoon fish sauce (optional)
  • 1 1/2 teaspoons ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon molasses

Instruction

  • Heat the olive oil in a wide heavy-bottomed non-reactive pan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook for about one minute, stirring constantly. Add the tomatoes, vinegar, salt, fish sauce, black pepper, allspice, cayenne, and ginger and cook until the tomato pieces fall apart, about 20 minutes.
  • Working in batches, purèe in a blender until smooth and strain through a fine-mesh sieve. Stir in the brown sugar and molasses, return the mixture to the stove and cook again over medium heat, stirring often, until it thickens a bit more, between 15 and 30 additional minutes (depending on the type of tomatoes used.) Taste for seasoning.
  • Let the ketchup cool to room temperature, where it will thicken a bit more, then transfer it to jars with tight-fitting lids. Will keep refrigerated for up to 2 weeks. Can also be canned for longer storage.