- ¼ tbsp ¼ tbsp olive oil
- 1⁄8 (½ oz.) 1⁄8 (14 g) grated or finely chopped grated or finely chopped
- ¼ ¼ pressed garlic clovepressed garlic cloves
- ½ tbsp ½ tbsp
- 1⁄10 cup 20 ml red wine vinegar
- ¼ tsp ¼ tsp salt
- ¼ ¼ bay leafbay leaves
- ¼ tsp ¼ tsp paprika powder
- ¼ tsp ¼ tsp coriander seed
- 1⁄8 tsp 1⁄8 tsp cloves
- 1⁄8 tsp 1⁄8 tsp ground black pepper
- ¼ pinch ¼ pinch cayenne pepper
- 3½ oz. (62⁄3 tbsp) 100 g (100 ml) canned whole tomatoes
- Fry the onion, garlic and tomato paste in oil for a couple of minutes over medium heat in a nonstick saucepan. The onion should become soft and glossy, not browned.
- Add vinegar, bay leaves, spices and canned tomatoes. Stir and simmer for a couple of more minutes.
- Lower the heat and simmer over low heat for 20 minutes. Remove the bay leaves.
- Puree the ketchup with an immersion blender or blend in a mixer until smooth. Taste and adjust flavor, adding more salt, freshly ground black pepper or vinegar as needed.
- Depending on how thick you want your ketchup to be, you can let it simmer longer over low heat. Store in the fridge for 1-2 weeks or freeze.
Canned whole tomatoes have the best taste, especially San Marzano, but good-quality crushed or pureed tomatoes of any variety work well, too.