A few weeks ago I tried making my own Ketchup. Damn tasty! No sugar in it, and a fresh bite because a little added carrot, lime and blanched celery
Not to get off topic but...
Hit me with the recipe. I've tried at least three variations. One was too sweet (sugar), one came out more like BBQ sauce (vinegar would be my guess) and the last came out more like pizza sauce (it ended up in a pizza

) It still puzzles why, to this day, I simply cannot find a commercial ketchup that does NOT use HFC.
I would like to
try this recipe next but I'm put off by the cook down time of twelve hours. I once left a pot of homemade tomato sauce simmering overnight (about 12 hours there) by accident and the resultant
acid was probably strong enough to strip the paint off of an old car and etch through metal. I took one taste of that witches brew and my esophagus clamped down tighter than a virgins

at a volcano party.