This recipe works perfectly in any recipe that calls for ketchup, or simply as a dip. Note that if you don’t use kosher l’Pesach vinegar, you won’t be able to achieve the exact taste of year-round ketchup. Double and triple this recipe so you don’t have to go through the trouble time and time again when you come across a recipe that calls for ketchup. Store in the fridge and use as needed.
- Cooking and Prep: 2 h
- Serves: 24
For the Ketchup
Make the Ketchup
Yields about 1 and 1/2 cups ketchup
Mix all ingredients together in a small saucepan. Allow to simmer over medium-low heat for 2 hours.
If your family doesn’t use peels, simply remove the peels from the tomatoes after an hour of cooking. They should slide right off.
When done, blend using immersion blender.