Makes 1 cup (250 mL) jar.
Courtesy of Tamara Green of The Living Kitchen.
ingredients
directions
Preheat the oven to 350ºF (180ºC). Slice off a the head of the garlic bulb, so that the cloves are slightly exposed. Place this in a piece of tinfoil, drizzle with ½ teaspoon of extra virgin olive oil and a pinch of sea salt. Roast in the oven for 30 minutes.
Meanwhile, place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add 2 cloves of garlic.
Once the garlic and onion have become fragrant but not browned, add the remaining ingredients, except for the roasted garlic and bring to a simmer.
Simmer on low heat for about 1 hour. Stir every once in a while.
Once the ketchup has reduced, add in the roasted garlic by squeezing the bulb and allowing the garlic paste to come out. Purée the mixture with an immersion blender or in a blender. Store in an airtight jar in the fridge. The ketchup will last for 3 weeks.