Method

Blending Tomatoes and Garlic: Chop the fresh tomatoes and add them to a blender along with the garlic cloves. Blend until smooth.

Straining: Strain the blended mixture through a fine-mesh sieve to remove seeds and peel. Set aside.

Chopping Onion: Finely chop the onion.

Sautéing Onion: Heat a saucepan over medium heat and add the olive oil. Add chopped onion, sauté until the onion becomes translucent.

Combining Mixtures: Add the tomato and garlic mixture to the saucepan.

Seasoning and Simmering: Stir in the vinegar, smoked paprika, and mustard powder. Simmer for 20 minutes, stirring occasionally.

Sweetening and Reducing: Add sea salt and Stevia drops to taste. Continue to simmer for an additional 10 minutes or until the mixture has reduced by half. If the ketchup is too watery, continue to simmer and stir until it reaches the desired consistency. Note that it will thicken slightly as it cools.

Cooling: Remove the ketchup from heat and allow it to cool slightly.

Storing: Pour the ketchup into an airtight container and refrigerate. It will keep for 3–4 weeks in the fridge.

Refrigerate: Store in an airtight container in the refrigerator for 3–4 weeks.

Freeze: Freeze in an airtight container or in ice cube trays for up to 6 months.