Homemade Tomato Ketchup
- olive oil - 1/2 tablespoon
- medium shallot - 1, finely chopped
- garlic - 2 cloves, minced
- organic diced tomatoes - 2 cans
- grated apple - 1/2 cup
- fresh red chili - 1/2, deseeded and finely chopped
- cider vinegar - 1/2 cup
- water - 1/4 cup
- clove - 1
- light brown sugar - 1/2 cup
- paprika - 1/2 teaspoon or to taste
- salt - 2 1/2 tsp
- freshly ground black pepper - to taste
- In a heavy bottom saucepan heat the olive oil. Add onion, garlic and chili, cook until soft.
- Add the rest of ingredients. Cook gently over a medium-low or low heat about 2-3 hours, or until the mixture reduces by half and became thick and dark red.
- Stir occasionally. Smooth the texture of the ketchup using a blender.
- Pour the ketchup into a fine strainer and press mixture with the back of a spoon to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting.
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