Homemade Ketchup

Store bought ketchup can be fine, but sometimes certain recipes call for a little something extra.  This recipe allows you to possibly learn a new cooking technique.  The tomatoes are prepared for this ketchup by using a technique called tomato concasse.  Follow this link to learn how to do this: http://culinaryarts.about.com/od/vegetablespotatoes/ss/tomatoconcasse.htm.  My only addition to this process would be to core the tomato by using a sharp knife to cut a cone into the top of the tomato.

Ingredients:
1 lb - tomatoes
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar3/4 tsp - salt
1/8 tsp - black pepper
1/4 tsp - red pepper flakes
1 pinch - cumin
1 pinch - smoked paprika

Directions:
1.  Concassee tomatoes.

2.  Place tomatoes into a food processor or into a large mixing bowl if you have an immersion blender.  Blend until the tomatoes are evenly smooth.

3.  Add the Pastamore Barrel-Aged Worcestershire Sauce, Pastamore Barrel-Aged Balsamic Vinegar, salt, black pepper, and other spices to tomatoes.  Blend until the desired smoothness has been reached.

4.  Place the mixture into a medium-sized pot.  Bring to a boil, and simmer until reduced by 1/3 to 1/2.  Remove from the stove and allow to cool.  Place into a squeeze bottle or a container and place into the refrigerator.