When I researched making my own ketchup, I found that there are two ways:
1. The quick and easy way with tomato paste, or
2. The real old-fashioned way with fresh tomatoes.
I rather favored the quick and easy method.
I started with a recipe, but then
I adjusted the ingredients and method to my own desires.
The original recipe is here.
I put all this in a small saucepan:
1 6-oz can tomato paste,
2 Tbs apple cider vinegar,
1/4 cup brown sugar,
1 tsp garlic powder,
1/4 tsp freshly-ground allspice,
(I only had whole allspice, so I used a mortar and pestle to grind it.)
1 tsp salt,
1 tsp molasses, and
~1/2 cup water.
I covered it and simmered it for 30-40 minutes on LOW.
Then I put it into a glass container and refrigerated it to make it cold.
The reviews? Everyone liked it!
No one asked for the plastic bottle in the fridge, anyway.
Here is a photo with my iron skillet potatoes (from August 5, 2010, here.).
I didn't find any specific recommendations for refrigerator life,
but I suggest using this up within a week to be on the safe side.
