Difficulty level: Tricky
What you’ll need:
3 pounds ripe tomatoes
¼ cup white wine vinegar
¼ cup sugar
2 cloves garlic, minced
¼ cup onion, minced
1 tablespoon black pepper
1 tablespoon salt
½ teaspoon ginger
¼ teaspoon cinnamon
Food storage container
How to make it:
1. Chop the tomatoes and put them in a saucepan with half the vinegar and a pinch of salt. Bring to a boil and cook for about 5 minutes, mashing the mixture with a spoon or fork.
2. Strain the liquids into a saucepan. Strain the solids into another saucepan by pressing solids through the strainer – leaving the seeds and skins. Add sugar to the solids.
3. Add all the remaining ingredients to the liquids, and simmer over low heat – stirring occasionally – for at least 15 minutes or until mixture begins to thicken.
4. Strain into the solid mixture, and simmer for 5 minutes more. If the mixture is still too chunky for your liking, give it a few pulses in a food processor or blender.
5. Taste your ketchup and add additional seasonings as needed. Some people like more vinegar, more sugar or more spices. The best thing about homemade ketchup is that you can customize this yourself! Store your mixture in the refrigerator for up to 3 weeks.
Compostable waste: Tomato tops, skins and seeds. Garlic and onion skins.
Recyclable waste: Vinegar packaging (find local glass recycling)