Fresh Ketchup

After visiting a restaurant that served fresh ketchup, I was determined to create my own. Homemade ketchup is much better than any store-bought ketchup. I use fennel and cumin in my version, but you can also use garlic or hot peppers to create different flavored ketchups.

In a 4-quart heavy saucepan over medium to high heat, add olive oil. Saute onion and fennel until softened (about 5 minutes).   Add tomatoes, tomato sauce, tomato paste, brown sugar, vinegar, oregano, cumin and salt. Bring to a boil, and then reduce heat to simmer and cook covered for at least 1 hour, stirring occasionally. Make sure you stir more frequently toward the end of cooking, to prevent scorching. Using hand blender, puree the ketchup until smooth. Note: Use caution when blending hot liquids. Cook uncovered on simmer for at least 30 minutes until sauce thickens. You can add more brown sugar to achieve desired taste.  Cover and chill in refrigerator for at least 2 hours.