TALLBlonde has been experimenting with making scratch foods recently. The ingredient labels on food packages are reading more like a chemistry set and not real food. I thought making ketchup from scratch would be an easy experiment and perhaps finding not only a healthy option but a much more flavorful one. This recipe is easy, has tons of flavor, wonderfully tangy, a bit of heat and you will never go back to the bottle where you have to damage the palm of your hand to get it to pour out. You will have to cook the mix on very low heat on the stove so that it does not burn, or a safer alternative is to use a crock pot on medium-high heat. You will also need a traditional jar blender, or immersion blender.
1-28 oz. can of peeled whole tomatoes
2/3 cup white sugar
3/4 cup organic apple cider vinegar
1 tea. onion powder (not onion salt)
1/2 tea. garlic powder (not garlic salt)
1 1/2 tea. kosher salt
1/4 tea. mustard powder (not prepared mustard)
1/4 finely ground black pepper
1/8 tea. celery salt
1/8 tea. red pepper flakes
1 whole clove
1/4 tea. turmeric (optional-if you like its health benefits)
Pour can of whole peeled tomatoes in tall sauce pan or crock pot. Crush the whole tomatoes in to smaller pieces using the back of a large fork or pastry cutter. Add remaining ingredients and cook on very low heat with a lid to prevent spatter for about 30 minutes. Use an immersion blender to break up tomato pieces so you have an even consistent texture or you may pour mixture into a jar blender for about 30 seconds. Put ketchup back on the stove on low heat to evaporate excess liquid and create your desired viscosity. Remember ketchup with thicken slightly when cooled. Your French Fries will now be elevated to Royalty and your body will thank you for caring.