Tomato Ketchup

by Ashley Rodriguez

maxresdefaultMakes 1.5 cups
Start to finish: 1 hour, 10 minutes
from Edible Seattle January/February 2010

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 (28-oz) can diced tomatoes
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon chili flakes

Cook onion in butter and olive oil in a medium saucepan over moderate heat, stirring, until the onion is softened, about 8 minutes. Add diced tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in two batches in a blender until smooth, or use in immersion blender (be careful when blending hot liquids). Chill, covered, at least 2 hours so the flavors have a chance to develop. Pack into sterile pint jar and store in fridge for up to two months.

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