Homemade ketchup (much better for you)

hello readers, today i made homemade ketchup, i put a lot of love into these tomato base dippers, so i made a ketchup base and made 2 out of 3 flavor boosters, the other flavor i did not make its the chipotle cumin but give a try its goo, this is from the food network magazine june 2013 issue, so please make them at home and it turn out to be 6 jars, so im giving 3 away to my neighbors and keep the other 3, i have one in the fridge its good for 2 weeks, you can freeze them up to 3 months, but let it thaw in the fridge before use and let sit at room temperautre for 1-2 hours before serving with hot dogs, hamburgers, corn dogs, it works well in your basic sloppy joes recipe, its even good with sweet potato fries for dipping with, so please take some time to make your own ketchup forget the store bought stuff, i did it, so its a lot healthier because its real food! so enjoy!

Homemade ketchup with variations
Recipe courtesy Food network kitchens for food network magazine

Ingredients

• 3 tablespoons vegetable oil
• 2 cups finely chopped onion
• 1 tablespoon chopped peeled ginger
• 4 cloves garlic, minced
• 2 teaspoons mustard powder
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 cup tomato paste
• 2 28-ounce cans whole peeled tomatoes
• 2 bay leaves
• 2/3 cup packed light brown sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon molasses
• Kosher salt

Directions

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
Warm Smoky Bacon Ketchup
Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
Peach-Curry Ketchup
Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
Chipotle-Cumin Ketchup /
Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary