*To be able to really make your own full-fledged ketchup, you really need to grow your very own tomatoes. Then, you have to cut them in tiny little pieces, boil all of them, run the resulting juice in a sieve and then add the rest of the ingredients.
*Fortunately, you do not have to go through all that effort because you can easily make your own ketchup with a little bit of tomato paste, water, brown sugar, salt, cumin, dry mustard, cinnamon, cloves and cider vinegar.
*Basically, all you need to do is mix all the ingredients together. Pour a can of tomato paste, ¼ cup of water, ¼ cup of brown sugar, half a teaspoon of salt, ¼ teaspoon of cumin, 1.4 teaspoon of dry mustard, ¼ teaspoon of cinnamon, 1/8 teaspoon of cloves and 2 tablespoons of cider vinegar in a large bowl.Then, cover it and place it in the fridge. *Note that this specific home made ketchup was made without the use of preservatives, so you need to use everything up within a month.
1. If you want to make ketchup not from tomato paste but from authentic, ripe tomatoes, you easily could too. Make sure to have with you f pounds of extremely ripe tomatoes, half a cup of white vinegar, a tablespoon of salt, 1/f cup of sugar, 2 garlic cloves, ½ cup of onion, a tablespoon of black peppercorns, ¼ teaspoon of ground allspice, ¼ teaspoon of cinnamon, ¼ teaspoon of cayenne pepper, ½ teaspoon of ground ginger, ½ teaspoon of garlic powder and 6 cloves.
*You also need to bring out your saucepans, food processors, strainers and saucepans.
2. Then, stem and chop up the tomatoes and put them inside a non-reactive pan. After which, add half of the vinegar as well as a few pinches of salt. Wait for the mixture to boil. Five minutes into the cooking, mash the mixture using a wooden spoon.
3. Do try to strain the liquid in a saucepan without at all pressing on the solids. The solids should be pressed in another saucepan by forcing it through a strainer. Make sure to leave the skin and seeds behind. The strainer must be rinsed. The tomatoes could also be pureed prior to straining. As much as possible, they must not be too soft to press through the screen of the strainer.
4. Stir in the sugar in the solids. Then, add the rest of the ingredients. Bring the mixture to a simmer and cook until the liquid turns syrupy – or approximately for twenty minutes.
5. Simmer for an additional five minutes or until it reaches the consistency you desire. You can puree using either a food processor or hand blender.
6. Adjust the seasonings according to your taste. If you want more tanginess, add a little bit of vinegar.
*Viola! You have made for yourself your very own ketchup. Do not forget to use it on hotdogs and feel proud doing so.