Homemade Ketchup

1. 1

   Puree tomatoes and red pepper in food processor until smooth.

2. 2

   Set aside.

3. 3

   Bring agave nectar to a boil in small saucepan over medium heat.

4. 4

   Simmer 5 minutes, or until syrup becomes dark amber color, swirling occasionally to brown evenly.

5. 5

   Remove from heat, and stir in onion and garlic.

6. 6

   Let stand 2 minutes, or until foaming has subsided.

7. 7

   Add tomato-pepper puree and all remaining ingredients.

8. 8

   Bring to a boil over high heat.

9. 9

   Reduce heat to medium low and simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

10. 10

    Puree sauce in food processor or with hand-held immersion blender until smooth.

11. 11

    Cool to room temperature before serving or storing in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.