Homemade ketchup is much healthier than the purchased ketchup that contains a large amount of preservatives and sugars. When you make it at home, you know exactly what goes into the ketchup and that it’s indeed healthy.
2 kg tomatoes – clean from all the seeds and cut into cubes
1/2 cup vinegar (cider vinegar, or white or red wine vinegar)
2 tablespoons crushed garlic
1.5 tablespoon olive oil
3/4 cup finely chopped onion
2 teaspoons salt
1/2 cup agave nectar or honey
1/2 teaspoon black pepper
1/4 teaspoon crushed ginger
1/4 teaspoon cumin
1/4 teaspoon spice mixture for stake, grill or chicken
1/4 teaspoon spicy paprika
Heat the oil in a thick-bottomed saucepan and add the garlic and onion. Saute over medium heat until the onion is transparent.
Add the remaining ingredients except for the agave and bring to a light boil. Continue cooking for 20 minutes and stir every 3-5 minutes.
Transfer the mixture to a food processor with the rotating blade one cup at a time and grind. Do not add the new cup before the previous one is completely ground. If using a hand-held mixer in the pot, skip this step, but make sure the mixture is indeed ground as thinly as possible.
Strain the mixture through the densest sieve possible or even preferably through a cloth diaper or flour sieve.
Add the agave, mix well and return to the fire.
Bring to a light boil over medium-low heat and cook for another 20-30 minutes until the mixture reaches the texture of ketchup.
Taste and improve seasoning.
Divide into several jars that close hermetically and keep in the fridge.
Keeps in the fridge for 3-4 weeks if the jars are indeed hermetic. Otherwise, it keeps for about a week to ten days.