- 2 – 28 oz. cans diced or crushed tomatoes
- 1/2 Vidalia onion (any sweet onion could be substituted)
- 3 cloves garlic
- 1/4 cup water
- 2/3 cup white sugar
- 3/4 cup white vinegar
- 1/8 tsp celery salt
- 1/8 tsp mustard powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 whole clove
Cut the onion into large pieces (these will later need to be pulled out from the ketchup). Empty the cans of tomatoes into a medium size pot, swirling the 1/4 cup of water in each can and adding to the pot. Add all remaining ingredients and whisk until well combined. Cook on medium-high, uncovered, until the mixture is reduced by 1/4 – this should take 1 – 2 hours. Stir the ketchup as needed as it cooks.
Remove the onion and garlic from the ketchup. Remove the pot from heat and smooth the ingredients using an immersion blender – about 30 seconds.
If the ketchup is a bit watery, return to heat and continue to cook down further. If the ketchup is a good consistency, transfer to a bowl and adjust for additional salt and pepper.
Store the ketchup in the refrigerator or freezer, depending on how quickly you plan to eat it. Enjoy!