Why use inferior products filled with chemicals and too much sugar and salt? This Ketchup is easy and delicious!



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.   


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