Homemade Ketchup

Submitted by Jessica Guinan
From How to Cook Everything by Mark Bittman

3/4 c. cider vinegar
2 tbsp pickling spice
2 tbsp neutral oil, like grapeseed or corn
1 red or yellow bell pepper, cored, seeded and roughly chopped
1 large onion, roughly chopped
1 celery stalk, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
6 c. chopped ripe tomatoes (canned is fine, don't bother to drain)
1/4 c. brown sugar
salt
cayenne, to taste

Heat the cider vinegar & pickling spice in a small pot until just beginning to boil; turn off heat and let the spices steep until ready to use, at least 45 minutes. Meanwhile, put the oil in a large pot over medium-high heat. When hot, add the bell pepper, onion, celery and garlic. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Stir in the tomato paste until it is evenly distributed and begins to color, another minute or two. Add the tomato and stir well, scraping the bottom of the pot to prevent sticking. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until slightly thickened, about 45 minutes, being careful not to let the tomato stick to the bottom and burn. Strain the spiced vinegar and stir it into the tomato mixture along with the brown sugar, salt and cayenne; cook until just a little thinner than bottled ketchup, about 45 minutes. Taste, adjust the seasonings, and remove from the heat. Use an immersion blender to puree the ketchup in the pot or pass it through a food mill. Or let the mixture cool slightly, pour it into a blender or food processor and puree carefully. Cool and serve or refrigerate up to 2 weeks.