This is the ketchup recipe I hope to use this year. Mark has planted lots of Roma tomatoes in addition to a few other varieties so if we can get them to produce, we’ll make ketchup! 

Slice, drizzle with olive oil and roast in a 400* oven until the vegetables are sort of pasty, very done.
10 pounds tomatoes
3-4 sweet bell peppers chopped
4 onions
2-3 heads of garlic, peeled

  • Peel the roasted peppers.
  • You don’t need to peel the tomatoes, but if you don’t, the end product will have a little more texture than regular ketchup.
  • Place all roasted veggies and all the other ingredients in a heavy bottomed stock pot and simmer for 20 minutes.

Other Ingredients:
1 cup cider vinegar
1 cup balsamic vinegar
1/2 cup white sugar or organic raw sugar
1/2 cup brown sugar or rapidura
2 teaspoons kosher or sea salt
2 teaspoons ground pepper
1 teaspoon nutmeg
1 teaspoon celery seeds
1 tablespoon of fresh grated ginger
1 teaspoon of ground cloves
1 tablespoon mustard powder
dash or two of Worcestershire sauce

Watch the pot! It will scorch if the temperature is too high. Stir frequently.
After simmering for 20 minutes, remove the pan from the heat and let it cool for about 30 minutes.
Use an immersion blender on the veggies and blend them up to a paste.
If the ketchup isn’t as thick as you’d like, return it to the heat and simmer longer.
After its blended up, bring it slowly back to a simmer, be careful not to burn it. Its ready to can.
Pour into hot pint jars, add lids and rings.
This will make about 8 pints. You’ll need to water bath the pints for 15 minutes. This ketchup also freezes very well.