Homemade Tomato Ketchup

This time of year, the tomatoes are super sweet and since we grow lots of tomatoes on our homestead I make tomato ketchup that is magical. My secret is that I add a little rosehip powder to it because it gives it a fuller taste, but you can also make it without and its still good ketchup. 

• 3 tbsp olive oil
• 3 pounds ripe tomatoes
• 1 yellow onion diced
• 2 garlic cloves minced
• 2 whole cloves
• 1 tbsp coriander seeds
• 1 tbsp black pepper
• 1 cup apple cider vinegar
• ½ cup brown sugar
• 1 tbsp rosehip powder(optional)

Add tomatoes, oil, onion, garlic, coriander, cloves and black pepper in a pot and cook on medium heat. The tomatoes should release some liquids but it if seems dry add just a tbsp of water to make sure it does not burn. 

Simmer for about 30 minutes. Mix tomatoes until smooth. Strain the ketchup and you want to make sure to use a fine strainer to make the ketchup as smooth as possible and remove the seeds that are very acidic. 

Discard the seeds and add the ketchup puree to a sauce pan and add vinegar and sugar. Bring to a simmer and reduce until you have a good ketchup consistency. Let it cool before pouring ketchup into clean glass bottles. Keep in fridge.