Last week, I was inspired to make ketchup – since the store-bought kind we occasionally use is not Kosher for Passover. After looking at a range of complicated and simple recipes, I picked the simple version, as I only needed to buy two ingredients we didn’t already have at home. I made two kinds- one with canned tomato puree and the other with strained tomatoes. Although the one with the strained tomatoes cooked to a thicker consistency (and I liked the color better), the ketchup with the tomato puree tasted closer to the real thing. I don’t know if this will be a repeat recipe, but it was fun to make and try the final result.
- Use any saucepan bigger than 2qt – I used a 1qt for one of them, and it made quite the tomato splatter paint mess on the stove-top.
- I used a pinch of cinnamon instead of the cinnamon stick – curious what the taste difference would be.
- This recipe created an interesting smell. Probably best to make during the day, with the windows open.