Quantities are variable, to taste. Adjust as you see fit.

Step One:
4 tablespoons olive oil
1-2 onions, chopped
6 garlic cloves, chopped
4 pounds tomatoes, skinned (seeded, if you wish) and coarsley chopped
1 cup white wine
2 teaspoons salt
2 teaspoons agave
herb bundle: 3-4 sprigs fresh thyme; 4 fresh save leaves, 2 bay leaves

Heat olive oil in pan and saute onions and garlic about 10 minutes. Add remaining ingredients of step one. Bring to a boil, then simmer, uncovered, for at least 30-45 minutes.

Step Two:
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
salt to taste, if necessary

Add remaining ingredients and stir well. Keep simmering for at least a few hours, stirring frequently, until the mixture is the desired consistency. Remove herb bundle. (If you wish a smoother rather than chunkier sauce, transfer to a blender and process until desired consistency.) Then pour sauce into hot, sterilized jars or bottles; seal and process. The ketchup is ready to use immediately.

No comments: