- 1- 28 ounce can of whole tomatoes
- 1 onion; finely diced
- 2 tbsp tomato paste
- 2/3 cup brown sugar (to taste)
- 1/2 cup cider vinegar
- 2 Tbsp truffle oil
- Salt and olive oil as needed
Puree can of tomatoes in blender until smooth. In a large saucepan sweat onions with one tablespoon of olive oil on medium heat until they become translucent. Add pureed tomatoes, tomato paste, brown sugar, and vinegar, and mix well. Allow ketchup to cook on low heat, uncovered for 45 minutes to an hour until sauce is thickened. Puree with a emulsion blender, salt to taste, and finish with truffle oil.