by WileyP
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my 6 recipes »
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10 1/2 ounces tomato sauce Ask a question about this ingredient
7/8 cups light corn syrup Ask a question about this ingredient
5/8 cups distilled white vinegar Ask a question about this ingredient
1 tablespoon granulated white sugar Ask a question about this ingredient
2 teaspoons table salt Ask a question about this ingredient
1/2 teaspoon onion powder Ask a question about this ingredient
1 pinch basil Ask a question about this ingredient
1 pinch marjorum Ask a question about this ingredient
In a medium saucepan over medium heat, whisk together all the ingredients. Bring the mixture to a boil. Once the mixture boils, reduce the heat to low and simmer for a full hour uncovered. Remove the pan from the heat and allow it to cool to room temperature. The sauce will thicken as it cools. Refrigerates well for 4 weeks or more
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
I'm all for cloning ketchup. Thanks for this one, too!!