Homemade Ketchup

Another staple that's pretty easy to make, and certainly easy to modify to your own tastes! Enjoy!

Homemade Ketchup

• 3 quarts rip tomatoes, peeled, cored and chopped OR 1 28oz can chopped tomates AND 1 small can tomato paste
• 1 large onion, diced
• 1 large red bell pepper, cored, seeded and diced (OPTIONAL)
• 1 cup cider or red wine vinegar
• 3/4 cup brown sugar
• 1/2 tbsp paprika
• 1 tsp salt
• 1 tsp celery seed
• 1 tsp dry mustard
• 1 tsp nutmeg
• 1/2 tsp ground allspice
• 1 black pepper (optional)

1. In a medium sauce pan, cook tomatoes, onions and peppers until soft. Place tomatoes, onion and peppers in a food processor and process until smooth (or use an immersion blender). Transfer back to saucepan over medium heat.
2. Add remaining ingredients. Let simmer for 45 minutes, or until mixture has reduced and thickened. Make sure you stir and taste often! Season according to personal preferences.
3. After 45 minutes, either transfer to hot, sterilized canning jars (leaving a 1/8" headspace) and place in waterbath for 10 minutes OR place in glass jars and store in the fridge. ENJOY!

*If canning, let ketchup rest one week before opening and eating*