Homemade Ketchup from Sunny Anderson

Ingredients:

• 1400 g Roma or plum tomatoes, cut into quarters (10-12 pcs.)
• 1 cup of sugar
• 1/4 cup corn syrup
• 2 tablespoons apple cider vinegar, plus more as needed
• 1/2 tsp ground allspice
• 1/4 teaspoon black peppercorns
• 4 cloves of crushed garlic
• 1 medium red onion, cut into quarters
• One 10-centimeter cinnamon stick
• One piece (2.5 cm) fresh peeled and grated ginger
• 1 star anise

Preparation:

1. Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onion, cinnamon stick, ginger, star anise, and a pinch of salt in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Mash the heated mixture with a potato masher or a wooden spoon. Cover and simmer for 45 minutes, stirring occasionally.
2. Remove the lid and cook for another 45 minutes, stirring occasionally, until the liquid has evaporated and the sauce has thickened. Remove and discard the cinnamon stick and star anise.
3. Using an immersion blender or stand blender, blend until smooth. Transfer the homemade ketchup to an airtight container and refrigerate until completely chilled or overnight. Taste and, if needed, add vinegar in 1/2 teaspoon increments to balance the sweetness.
4. When blending hot liquid, let it cool for about 5 minutes first, then transfer it to a blender, filling the blender jar only halfway. Cover with a lid, slightly opening one end. Cover the lid with a towel to prevent splashing, and blend until smooth.