Ingredients
1
(28-oz) can whole tomatoes in purée
2/3
cup packed dark brown sugar
Directions
1.
Purée tomatoes (with purée from can) in a blender until smooth.
2.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
3.
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
5.
Ketchup can be chilled up to 3 weeks.
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