This homemade ketchup is awesome. Really, it is. It's almost like a tomato chutney, and can go with so many different things: on fries, over burgers, on toast, over scrambled eggs... It's pretty versatile and so much healthier than the store-bought versions that are filled with high-fructose corn syrup, regular corn syrup, colourings, flavourings (whatever that means), etc.
You can make a bunch of this stuff and then store it in your refrigerator for a couple of weeks. But I'm not sure it will last that long. It's so good, you're gonna want to be spreading it all over everything. Check out the recipe by clicking the title of this post or the "read more" button below.
You'll need about an hour or two on the stove top for everything to reduce down. The longer it cooks, the thicker it will become. Just don't forget to mix it often so it doesn't stick to the bottom of your pot, and don't let it cook for too long, otherwise it could burn.
You'll know when the ketchup is ready when you scrape your wooden spoon along through the bottom of your pot. If the mixture doesn't seep back in too quickly (in other words, you can draw a line along the bottom of your pot with your spoon without it losing it's shape), then you know your ketchup is done.
My favourite way to use this ketchup is in a wrap filled with black beans and scrambled eggs. Yum! But I also used it to top a black bean and quinoa burger (which you can see in the picture below) and it was heavenly. There are so many ways to use it. After making this much healthier and tastier version, I'm sure you're never going to bother with buying ketchup again.