Ingredients:

  • 1 Tbsp (15 ml) Olive Oil (or neutral vegetable oil)
  • 1 medium Yellow Onion, finely chopped (approx. 150g)
  • 4 cloves Garlic, minced (approx. 20g)
  • 2 lbs (900g) Ripe Tomatoes, roughly chopped
  • 1 tsp (5g) Fine Sea Salt
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 1 cup (240 ml) Apple Cider Vinegar
  • ½ cup (100g) Packed Light Brown Sugar
  • ½ tsp (2.5g) Whole Allspice Berries
  • ¼ tsp (1g) Whole Cloves
  • 1 small Bay Leaf
  • 1 tsp (5g) Smoked Paprika (optional)
  • 1 pinch (0.5g) Cayenne Pepper (optional)

Instructions:

  1. Sauté Aromatics: Heat the oil in the heavy-bottomed pot over medium heat. Add the chopped onion and cook gently until soft and translucent (about 5-7 minutes). Do not brown them.
  2. Add Garlic: Stir in the minced garlic, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
  3. Combine Ingredients: Add the chopped tomatoes, salt, pepper, apple cider vinegar, and brown sugar to the pot. Stir well to combine.
  4. Introduce Spices: Add the whole allspice, cloves, and bay leaf directly to the mixture.
  5. Initial Simmer: Bring the mixture to a gentle boil, then reduce the heat immediately to the lowest setting (a very slow bubble).
  6. Cook Down: Simmer, uncovered, for 60 to 90 minutes. Stir occasionally. The tomatoes should be completely broken down, and the volume should reduce by about one-third.
  7. Remove Aromatics: Turn off the heat. Carefully fish out and discard the bay leaf.
  8. Blend: Use an immersion blender (or carefully transfer the mixture to a standard blender) and process until the mixture is completely smooth.
  9. Strain for Silky Texture: Press the pureed mixture through a fine-mesh sieve set over a clean bowl, using the back of a spoon or spatula. Discard the solids (seeds, skin fragments, and whole spices). This step is key for a proper, silky ketchup.
  10. Final Reduction: Pour the smooth liquid back into the cleaned heavy-bottomed pot.
  11. Thicken: Return to medium-low heat and simmer gently, stirring frequently, for another 30 to 45 minutes. The volume should reduce by half, and the ketchup should coat the back of a spoon thickly.
  12. Check Seasoning and Consistency: Once thickened, taste and adjust the salt and pepper if necessary. If the flavour is too acidic, you can stir in half a teaspoon of extra sugar.
  13. Cool and Store: Remove from heat and allow the ketchup to cool completely before transferring to sterilised jars or bottles.