Homemade Ketchup

What you’ll need:

• 1.5 kilo SOF tomatoes, peeled
• ½   cup water
• 1 SOF golden onion, diced
• 1 SOF garlic clove, minced
• 2/3 cup white sugar
• ¾ cup apple cider vinegar 
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 clove
• ½ tsp black pepper
• 2 tsp salt
• 1 tsp paprika
• 1 tsp mustard powder (if available)

What you’ll do:

1. Put peeled tomatoes into a big pot. Pour ½ cup water into the pot then add sugar, vinegar, onion powder, garlic powder, salt, mustard powder, black pepper, paprika, and whole clove; whisk to combine.
2. Add diced onions and garlic then cook over medium heat until tomatoes are soft and onions are translucent and limp (about 30 minutes).
3. Puree the sauce using an immersion blender or traditional blender.
4. Strain the ketchup through a fine-mesh strainer back into the cooking pot. NOTE: This step removes any seeds.
5. Cook over medium-low heat for an additional 20-30 minutes until thickened to your preference.
6. Store in a sealed glass container in the refrigerator for up to 3 weeks.