How to make your own ketchup

Commercial ketchup brands are loaded with preservatives and sugar. Making your own ketchup just once will win you over. I chose to use organic ingredients when I can find them. What you will need:

* Food Processor
* One 28 ounce can whole peeled tomatoes or 2 pounds fresh
* 1 tbsp. tomato paste
* 2 tbsp. dry minced onion
* 1 tbsp. Worcestershire sauce
* 1/4 c light brown sugar (I use agave nectar)
* 1/2 c cider vinegar (raw apple cider vinegar)
* 1/2 tsp. salt (sea salt)
* 1/4 tsp. dry mustard
* 1/8 tsp ground ginger
* 1/8 tsp. cayenne red pepper
* 1/8 tsp. ground all spice
* 1 pinch ground cloves
* 1 pinch ground cinnamon
* Airtight container

what you need to do:

Place tomatoes and liquid from can into food processor and puree until they are smooth. If using fresh tomatoes, add about 1/2 cup of water adding more as needed to keep the mixture slightly "wet". Place the tomatoes in a medium size pot and add the remaining ingredients. Cook over medium heat. Stir often and scrape the bottom of the pot as it simmers to prevent scorching. Simmer for 1 1/2 hours or so until the mixture thicken. Remove from heat. Working in batches, puree the ketchup in the food processor until it is smooth. Place finished ketchup in an airtight container or a squeeze bottle to store and use. Ketchup stored in the refrigerator will stay fresh for two to three weeks! Use as you would store-bought ketchup