Makes about 2 cups
Prep time 10 minutes Cook time 20 minutes
2 lb. ripe plum tomatoes, peeled
1-cup onion chopped
½ -cup red wine vinegar
1-teaspoon Tabasco sauce
Pinch ground allspice
½ teaspoon Salt
Bring a pot of water to a boil, add tomatoes let boil for 1 minute. Remove the tomatoes and peel the skin off. Cut each tomato in half and remove some of the seeds and dice tomatoes. Transfer to a pot. Add the onion and bring to a boil.
Add vinegar, sugar, pinch of black pepper and salt, allspice and Tabasco. Allow cooking for 20 minutes on low heat. Remove from heat and puree in a blender. Pour ketchup in a glass jar or container cover and store in refrigerator.
Note: I have used this ketchup as a tomato sauce for a spicy twist to hot or cold pasta dishes.