Email to Cat      

Homemade Catsup

Source of Recipe


Gourmet, January 2004






List of Ingredients



• 1 (28-ounce) can whole tomatoes in puree
  
• 1 medium onion, chopped
  
• 2 Tbsp olive oil
  
• 1 Tbsp tomato paste
  
• 2/3 cup packed dark brown sugar
  
• 1/2 cup cider vinegar
  
• 1/2 tsp salt
  






Instructions



1. Puree tomatoes (with puree from can) in a blender until smooth.
   
   
2. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened -- about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar and salt and simmer, uncovered, stirring occasionally, until very thick -- about 1 hour. (Stir more frequently toward end of cooking to prevent scorching.)
   
   
3. Puree catsup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours, for flavors to develop.
   
   Makes about 2 cups.
   
   






Final Comments


Catsup can be chilled up to 3 weeks.