Why buy preservative-rich tomato ketchup (or catsup) at the store when you can make a healthier and tastier version at home?

Yield 3 cups
Time 2 hours
  • Large, heavy saucepan
  • Wooden spoon
  • Food processor or food mill
  • Sterilized jars with lids
  • 3 T olive oil
  • 3 c onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds ripe tomatoes, chopped
  • 1/3 c white vinegar
  • ½ c agave syrup
  • ¼ t cloves
  • ¼ t allspice
  • 1 t dry mustard
  • 1 T salt
  • 2 t black pepper
Directions Heat the olive oil over medium heat, add the onions, and sauté for 8-10 minutes, until translucent and beginning to brown.

Add garlic and cook another minute, then add remaining ingredients, stir well, and bring to a boil.

Reduce heat and simmer for 1 hour, stirring occasionally. Process briefly in food processor or pass through food mill, then return to saucepan.

Simmer for another 45 minutes, stirring occasionally, until very thick.

Cool, then seal in sterilized jars.

  Key to abbreviations and conversions