I recently posted that I wanted to make my own ketchup. Coincidentally, today’s Bend Bulletin printed a recipe for homemade ketchup. (Guess I’ve been spelling “ketchup” wrong all this time.)
Here’s the recipe. Thank you, “Bend Bulletin.”
Makes 2 cups
4 pints ripe grape tomatoes, cut in half
2 cups red wine vinegar
⅔ cup dark brown sugar
4 tsp. Salt
2 tsp. Black pepper
¾ Worcestershire sauce
In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick mixture forms and liquid evaporates, 20 to 25 minutes.
Puree until smooth. Strain through a fine-mesh sieve. Stir in Worcestershire. Chill completely.