Tomato Ketchup
This tomato ketchup is made on the stovetop in about 15 minutes of boiling, with no long simmer. It starts from canned tomato paste, so the base is already concentrated and thick. Malt vinegar gives it a mellow, slightly toasty tang, while garlic and onion powder add savory depth without any chopping. Everything comes from the pantry, which makes it an easy way to replace a store bottle.
Instructions
Put the tomato paste, salt, malt vinegar, garlic powder and onion powder into a large saucepan. Stir them together until no dry streaks of powder remain.
Set the pan over medium-high heat and bring the mixture to a boil, stirring now and then so the bottom does not catch.
Once it is boiling, cook it for 15 minutes. The ketchup is ready when it looks thick and glossy and the raw smell of the vinegar has mellowed.
Let it cool, then pour it into an airtight container. Keep it in the refrigerator for up to 2 weeks, or freeze it for up to 2 months.
Make it personal.
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