Why use inferior products filled with chemicals and too much sugar and salt? This Ketchup is easy and delicious!
- 1 medium white onion (sliced into half-moons)
- 3 tbsp. Fresh Harvest Garlic olive oil
- 1 (28-ounce cans) whole Italian tomatoes in juice
- 3 tbsps. tomato paste
- ¼ cup packed brown sugar
- 1 tbsp. Worcestershire sauce
- 2 tbsps. Fresh Harvest Honey Ginger balsamic
- 2 tbsps. Fresh Harvest Traditional balsamic
- ¼ cup Fresh Harvest Premium White balsamic
- ¼ tsp. ground Allspice
- Pinch salt and pepper
Heat oil over medium heat until shimmering, then add onions and cook until they are softened, sweet and lightly browned, about 8 minutes.
Add allspice and tomato paste, stirring often, until the paste turns from red to a burnt orange color, about 1 minute.
Add the can of tomatoes with juice, Worcestershire, all the balsamic vinegars (Premium White, Honey Ginger and Traditional), the brown sugar, a pinch of salt and a few grinds of black pepper. Stir well, then bring to a low boil. Immediately reduce the heat to a simmer and cook until thickened and shiny, about 20 minutes – stirring frequently.
Simmer until onions are melted and sauce is thickening. Whisk occasionally to thoroughly combine all ingredients. Remove from heat and let cool for 15 minutes. Using a blender or stick, blend until smooth. Let cool to room temperature and transfer to sterile for refrigeration.
This sauce keeps well in the fridge for up to a month. If canned properly, it may last up to several years prior to use.