Chef Gigi Gaggero

Stop buying that bottled stuff and try my DIY ketchup. It’s fast, fun and delicious!

You’ll need:

• 1 large onion, chopped
• 1/2 cup red wine vinegar
• 1/3 cup brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 – 1/2 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 2 garlic cloves
• 1 can (14.5 ounces) unsalted organic diced tomatoes, undrained
• 1 teaspoon olive oil
• 1 1/2 teaspoons cornstarch
• 2 teaspoons water

Here’s how to make it:

1. In a food processor, add all the ingredients except the olive oil, cornstarch and water. Process to a liquid.
2. Heat a large saucepan over medium-high heat. Add the olive oil to the pan. Add the tomato mixture. Bring to a boil and cook, stirring occasionally, until reduced to 2 cups, about 10 minutes.
3. Place the cornstarch in a small bowl and add the 2 teaspoons of water. Stir until smooth. Add cornstarch mixture to pan and cook 1 minute or until mixture thickens, stirring constantly.
4. Cool. Store in an airtight container for up to two weeks.