ISO: Recipe or Advice about Homemade Ketchup

Hi Folks,

Now that I have gotten my tomato soup and pizza sauce down pat I want to try to perfect my ketchup recipe.  One problem I’m having with this is that it gets incredibly thick very quickly; this is not ideal for me.  Do you have any suggestions that could help or a tried and true recipe?

Quick Tomato Ketchup

1 can (14 oz.) diced Roma tomatoes

2 Tbsp. brown sugar

2 Tbsp. white vinegar

1/2 cup water

2 tsp. white sugar

1/2 tsp. EACH salt, garlic powder, onion powder, dry mustard

1/4 tsp. coarse ground black pepper

1/8 tsp. cayenne pepper

Stir to combine all ingredients in a small bowl.  Process in batches in a small food processor until smooth.

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

NOTE:  spices intensify as it ages.

Thanks for your help.