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Sauté the onion and garlic in olive oil for 3 minutes. Add the tomatoes and sauté an additional 5 minutes. Add the remaining ingredients, reduce the heat, cover, and simmer for 15 minutes. Remove the bay leaf and discard. In a food processor or blender, puree ketchup until smooth.

Taste and adjust seasonings as needed. If ketchup is a little thin, return it to the pan and cook an additional 5-10 minutes or until desired consistency. Transfer to a glass jar with a tight-fitting lid. Store in the refrigerator for up to a week.