Name: Ketchup
Total time: 45 min
Ingredients: 1 (6-ounce) can tomato paste; ½ cup distilled white vinegar; 6 tablespoons sugar; ¼ cup water; 1 teaspoon table salt; ¼ teaspoon dry mustard; ¼ teaspoon onion powder; ⅛ teaspoon garlic powder; Pinch ground allspice

Why This Recipe Works

We set out to create a homemade, pantry-friendly version that would lend itself to some exciting smoky and spicy variations.

Before You Begin

When reducing the ketchup, make sure to occasionally scrape the bottom of the saucepan with a rubber spatula to prevent scorching. This recipe can be easily doubled.

Instructions

Whisk all ingredients together in medium saucepan. Bring to gentle simmer over medium-low heat and cook, stirring and scraping bottom of saucepan occasionally, until mixture is thickened and measures about 1 cup, about 10 minutes.

Strain ketchup through fine-mesh strainer set over bowl, pressing on solids to extract as much ketchup as possible; discard solids. Let cool to room temperature. (Ketchup can be refrigerated in airtight container for up to 1 week.)