Ingredients:

  • 2 Tbsp good quality Olive Oil (30 ml)
  • 1 large Yellow Onion, finely diced (200g)
  • 4 cloves Garlic, smashed and minced (20g)
  • 2 (28 oz) cans Crushed Tomatoes (1.6 kg)
  • 1 cup Apple Cider Vinegar (240 ml)
  • ½ cup Dark Brown Sugar, packed (100g)
  • 1 Tbsp Kosher Salt (15g)
  • 1 tsp ground Dry Mustard Powder (5 ml)
  • ½ tsp Smoked Paprika (2.5 ml)
  • ½ tsp ground Allspice (2.5 ml)
  • ¼ tsp ground Cloves (1.25 ml)
  • ½ tsp Freshly ground Black Pepper (2.5 ml)

Instructions:

  1. Sauté Aromatics: Heat olive oil in the heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt. Cook gently for 8–10 minutes until completely soft and translucent—do not brown the onions.
  2. Add Spices: Stir in the minced garlic, dry mustard powder, smoked paprika, allspice, cloves, and black pepper. Cook for 1 minute until fragrant (this is called 'blooming' the spices).
  3. Introduce Tomatoes and Liquids: Pour in the crushed tomatoes, the dark brown sugar, and the remaining kosher salt. Stir well to combine.
  4. Initial Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cook, uncovered, for 30–40 minutes, stirring occasionally. The mixture should thicken slightly.
  5. Blend: Carefully transfer the cooked mixture to a standard blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  6. Strain for Silkiness (Mandatory): Pass the blended tomato mixture through a very fine-mesh sieve or a chinois into a clean bowl, using the back of a ladle or spoon to push the liquid through. Discard any remaining solids. This step is non-negotiable for proper ketchup texture.
  7. Final Reduction Prep: Return the strained mixture to the cleaned heavy-bottomed pot. Add the full 1 cup (240 ml) of apple cider vinegar.
  8. Vigorous Reduction: Bring the mixture back to a steady, active simmer. Continue cooking, uncovered, stirring very frequently (especially toward the end) for 45–60 minutes. The ketchup is done when it has reduced by approximately 1/3 and can easily coat the back of a spoon.
  9. Final Seasoning: Taste the finished ketchup. Adjust sweetness, tartness, and salt as necessary.
  10. Storage: Transfer the hot ketchup into sterilised jars, leaving ½ inch headspace. Seal tightly. Once cooled (minimum 4 hours), the ketchup will be significantly thicker. Store in the refrigerator for up to 3 weeks.