Homemade Ketchup with Fresh Tomatoes
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring, for 2 minutes more. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes and their juices, vinegar, maple syrup (or brown sugar), salt, pepper, allspice, ginger and cloves, if using. Bring to a simmer. Reduce heat to maintain a simmer and cook until the tomatoes break down, 25 to 30 minutes. Let cool for about 1 hour.Advertisement
Transfer the mixture to a blender and blend until very smooth. Taste and adjust sweetness and acidity, adding more maple syrup (or brown sugar) or vinegar, if you like. Transfer to a clean mason jar.
To make ahead: Refrigerate for up to 1 month.