Originally published on October 2, 2014
There’s an ongoing ketchup battle happening at my house. Brent only likes Heinz, the most expensive ketchup to be found at just about any grocery store, and one that he doesn’t appreciate me using in my cooking (such as when I need half the bottle to make barbecue sauce.) I’ve tried to convince him to buy two bottles – one Heinz for his dipping pleasure, and one cheapo brand for me to use when I need it. No dice. I just shouldn’t use the ketchup, apparently. So, after coming home from work the other day I figured it was just as much effort to simply make my own as it was to prepare for battle. Making my own ketchup is something I’ve done before, with pretty terrible results. But this time, I followed my gut instead of a recipe and it turned out much better. So good in fact, that my kids have decided to side with me in the ketchup battle and now only want to eat ketchup that mom made. I’m going to take that as a win.
3 tomatoes, chopped
1 tablespoon tomato paste
3/4 cup white sugar
1/2 cup vinegar
Salt
Directions:
1.) Place all ingredients in a blender and puree until smooth. Empty mixture into a medium-sized saucepan and bring to a boil. Once boiling, reduce heat to low and simmer for about an hour, or until mixture is reduced by half and is a ketchup-like consistency.
2.) Serve and enjoy!