Homemade Ketchup

It's tomater/ season over here at Casa Sawyer and I can't can/peel/cook fast enough. After making sauce for days on days on days, the girl and I decided to try our hand at Mark Bittman's homemade ketchup recipe. We followed the recipe however after tasting I would lose the red bell pepper. The pepper overtook the tomato's and both kids rejected it. 

I have since made another batch and added a few more tomato's and nixxed the bell pepper. It's much more ketchupyyyyy the minis seem to be cool with it and there are no additives, high fructose corn syrup, or any other unknown ingredient. Homemade for he win!

Here's the adapted recipe:

In a large pot over medium heat, sauté 1 chopped onion in 2 tablespoons neutral oil until soft, 8 to 10 minutes. Add 1 tablespoon chopped garlic and 1 tablespoon tomato paste, and stir until the paste darkens a bit, 2 or 3 minutes. Add 2 lbs whole tomatoes (roughly chopped and seeded, with their juice), ⅓ cup brown sugar, ¼ cup cider vinegar, ½ teaspoon ground mustard, ⅛ teaspoon each ground allspice, ground cloves, cayenne and cinnamon, a bay leaf, salt and pepper. Bring to a boil, then simmer, stirring occasionally, until thickened, about an hour. Let cool for a few minutes, then purée in a blender until completely smooth. (For supersmooth ketchup, pass it through a fine-mesh strainer.) Taste, adjust the seasoning and store in the fridge for up to 3 weeks.