Someone mentioned there used to be a couple of different kinds of
ketchup but now they could only find the Heinz style ketchup. I decided
to make ketchup today. I have several recipes. I noticed that each
recipe starts with tomato puree, chopped tomatoes, or tomato paste. I
also noticed each recipe uses a portion of whole spices with the
exception of one. The kinds of ground spices were fairly consistent
for each recipe. This got me thinking that playing with the spices can
vary the flavour somewhat. All the recipes had vinegar of some type in
them so even altering the type of vinegar would change the flavour. All
had some type of sugar so perhaps brown sugar would give a richer
flavour? All the recipes were straight forward and would be easy to do.
One recipe says it will keep for at least 8 months in the fridge. I
would imagine with the sugar and vinegar content this would hold true
for all of them. The nice thing about making your own is you can tinker
with the flavour and the consistency. There is a basic recipe for
ketchup at homecanning.com.

I settled on one recipe then tweaked from there. You should smell my
kitchen! This one is going to be a keeper. I'm planning on canning it
up when it's finished reducing. Outside my backdoor a nice rosting pan
full of tomato paste is reducing as well. So even outside smells like
cooking tomatoes