You can make ketchup from cooked, pureed fresh tomatoes (remove seeds, as they impart a bitter flavor) or from canned tomato puree.
Yield: About 5 cups
¬∑¬†¬†¬†¬†¬†¬†¬†¬†Food processor or blender
¬∑¬†¬†¬†¬†¬†¬†¬†¬†Measuring spoons and cups
¬∑¬†¬†¬†¬†¬†¬†¬†¬†Storage containers and lids
¬∑¬†¬†¬†¬†¬†¬†¬†¬†4 cups fresh tomato puree (or a 28 ounce can)
¬∑¬†¬†¬†¬†¬†¬†¬†¬†1 medium yellow onion, peeled and chopped
¬∑¬†¬†¬†¬†¬†¬†¬†¬†1 clove garlic, peeled and crushed
¬∑¬†¬†¬†¬†¬†¬†¬†¬†2 Tbsp brown sugar (dark gives a richer flavor)
¬∑¬†¬†¬†¬†¬†¬†¬†¬†1/2 cup apple cider vinegar
¬∑¬†¬†¬†¬†¬†¬†¬†¬†1 cup water
Pinch or more of each of following, according to your taste: ground allspice, finely ground black pepper, cayenne pepper, celery salt, ground cinnamon, ground cloves, dry mustard, ground ginger, kosher salt
Put ingredients into a blender or food processor. Puree until completely smooth.
Store in the refrigerator in a squeeze bottle. If the mixture separates, shake well before squeezing out.
This article was excerpted with permission from the book¬†Urban Farm Projects: Making the Most of Your Money, Space, and Stuff, copyright 2014, I-5 Publishing, LLC. For more budget-friendly and environmentally conscience projects and recipes,¬†pick up a copy today!