Homemade Fresh Tomato Ketchup

1Wash the fresh tomatoes (20 oz) and chop them into small pieces.

2Peel and chop the onion (1) and garlic (2 cloves) cloves (¼ tsp) finely.

3In a saucepan, combine the chopped tomatoes, onion (1), and garlic (2 cloves).

4Add apple cider vinegar (½ cup), brown sugar (¼ cup), paprika (½ tsp), mustard powder (½ tsp), cinnamon (¼ tsp), cloves (¼ tsp), allspice (¼ tsp), and cayenne pepper (¼ tsp) to the saucepan.

5Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 30 minutes, stirring occasionally until the tomatoes are soft and the mixture thickens.

6Remove the saucepan from heat and let the mixture cool slightly.

7Use an immersion blender or a regular blender to blend the mixture until smooth.

8Strain the blended mixture through a fine-mesh sieve to remove any seeds or skins.

9Return the strained mixture to the saucepan and simmer for an additional 10-15 minutes until it reaches your desired ketchup consistency.

10Allow the homemade fresh tomato ketchup to cool completely before transferring it to a jar or container for storage.

11Refrigerate the ketchup and use it as a flavorful condiment for your favorite dishes.