Cookbook:Tomato Ketchup

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This ketchup recipe does not call for something you've never heard of, and does not call to simmer for 3 hours like some other recipes do!

• 24 oz tomato paste
• 1 tbsp salt
• ¼ cup malt vinegar
• 2 tbsp garlic powder
• 2 tbsp onion powder

1. Combine all ingredients in a large saucepan over medium-high heat. Bring to a boil and cook 15 minutes.
2. Keep refrigerated in an airtight container for up to to 2 weeks, or freeze up to 2 months.

• Ketchup