With Veggie Wedgies hitting the shelves of more and more stores around the country, we thought a homemade ketchup reci-pea would be a great accompaniment. This unrefined condiment provides high levels of Vitamins A, C and E from tomatoes. So as not to overshadow these benefits, we used very modest amounts of sugar and salt. Store in the fridge for up to a week or freeze.
- 1 cup of a large onion (red or white, diced)
- 1 tsp olive oil
- 1/2 tsp salt
- 2 lbs tomatoes, preferably Roma, chopped (about 5.5 cups), 10-12 count
- small pinch of ground cloves
- pinch of black pepper
- 2 TBL tomato paste
- 4 tsp brown sugar
- 3 TBL white wine vinegar
In a large skillet or sauté pan over medium heat, sauté the onion with the oil and 1/4 teaspoon of the salt until the onion becomes soft, translucent and is just starting to brown, 8-10 minutes. Add the tomatoes, cloves, black pepper and remaining 1/4 teaspoon of salt and stir to combine. Turn the heat up to high, cover and bring to a boil.
Once it's boiling, remove the lid and boil the mixture on medium-high for 12-15 minutes, stirring about once per minute to avoid scorching. The mixture should have lost a good bit of moisture and become sticky on the surface of the pan. If not, continue cooking.
When the liquid has reduced and is sticky, turn off the heat. Add the tomato paste, brown sugar and vinegar and stir thoroughly to combine.
Puree in a food processor or blender for at least 2 minutes and you have ketchup! Refrigerate in an airtight container for up to seven days or freeze.