Homemade Ketchup

As fall approaches and gardens ripen, there is an amazing opportunity to take advantage of the warm and inviting taste of homemade ketchup. 335 days a year, I prefer the kind from the bottle. But for a brief period every year, when tomatoes are at their peak, nothing compares to a fresh batch of homemade ketchup.

3 lbs fresh tomatoes (plum type tomatoes preferred) peeled and de-seeded
1/2 yellow onion, diced
2 cloves garlic
1/4 cup cider vinegar
1/4 cup agave nectar (substitute 1/3 cup brown sugar if agave is unavailable)
Salt to taste

Combine tomatoes, onion and garlic in a saucepan over loooooooooowwwww heat. Let it cook for 15 minutes, stirring occasionally
Add vinegar and agave, and let it continue to cook for another 45 minutes, stirring occasionally.

Puree using a food processor or immersion blender.

Salt to taste and enjoy.

Keep in the refrigerator.

Variations:

Add 1 to 2 finely minced chipotle peppers for a nice kick
Add 1 peach with the tomatoes for a floral/sweet flavor

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