Just wanted to keep those interested updated on the progress.

I tried a modified version of my original recipe and reduced the vinegar by 2 tsp.  It still seemed a little bitter, that I didn’t like much.  But it was edible.

Next time I’m going to try this:

Quick Homemade Tomato Ketchup

1-1/4 cups tomato sauce (Christine Cushing Basil flavoured preferred)
2 Tbsp. tomato paste
1 Tbsp. white vinegar
2 Tbsp. brown sugar
2 tsp. white sugar
1/2 tsp. EACH salt, garlic powder, onion powder, dry mustard
1/4 tsp. coarsely ground black pepper
1/8 tsp. cayenne pepper
1 to 2 Tbsp. water (as needed)

In a small saucepan, add all ingredients; reserving the 2nd Tbsp. water and stir to combine.  Buzz with a handheld blender until smooth.

Cover and cook over medium heat until bubbly; reduce heat to minimum, cover and cook; stirring occaisionally (at least twice) for 30 minutes.

Remove from heat and let cool slightly.  Spoon into a clean jar.

Cover and refrigerate for at least 6 hours for flavours to blend.  Keep refrigerated.  Makes about 1-1/2 cups.

NOTE:  Some of you may find this rather spicy, but that’s the way I like. 

If you’d like to try this and offer any suggestions, I’d be happy to hear your results and thoughts.  Thanks.

A couple of days ago I tried a slightly different version and tried it today for the first time.  I used fresh onion and garlic and a prepared tomato sauce instead of canned tomatoes.  I did heat it for about 30 minutes on low and whipped it a bit with my hand blender (I don’t like lumpy ketchup).

It still seems to be of a proper consistency; which is great but I think I put too much vinegar in it or it could have been the onion as well.  Next time I’ll reduce that amount by half and see what happens.  I get this right; eventually.

This I sort of my version of the one where you start with tomatoes and can it.  One large onion and 2 large green peppers cooked in a minimum amount of water until soft. Add 1/2 cup of dark brown sugar (I usually buzz this in the blender because my family never liked lumps). Add 1/2 t dry mustard and 4T of vinegar.  Now grandma’s recipe called for “pinches” of cloves, allspice and cayenne pepper but with Dad having a sensitive stomach these were at times skipped.  Add 1 T salt and 1 t black pepper.  Hope this helps your friend.   Now the canning version is here too but it makes massive quantities.  Cindy