While fresh tomatoes stewing for hours may give you the ketchupy goodness you prefer, using tomato paste both speeds up the process, and gives you an option when tomatoes aren't in season. Of course, if you've still got loads of tomatoes that you canned last season, then you're all set!
My own personal recipe goes a little something like this:
(ok, it goes exactly like this)
- 2 (6 ounce) cans tomato paste
- 1/2 cup white vinegar
- 4 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon molasses
- 1 teaspoon agave nectar
- 2 1/2 cups water
I used agave and molasses because I had them in my cupboard. You could leave them out altogether, or swap one for the other. Turns out agave nectar isn't all it's cracked up to be! (see comments below) Just try out what you have in store. Taste and adjust as you go along!
I would guess this recipe makes about 16oz. Enough to fill the two vessels pictures in the intro.