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1 28-oz. can whole tomatoes
1 6-oz. can tomato paste
1/2 cup raw honey
1 cup vinegar
2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
(Makes about 2 cups)
Empty the whole tomatoes into a large saucepan. Crush by hand or with a tomato masher.
Add the remainder of the ingredients.
Bring to a boil, reduce heat and simmer for about 15 minutes.
Run the tomato mixture through a food mill to strain juice from pulp and seeds.
Return the tomato juice to the saucepan, bring to a boil. Lower the heat to medium and simmer until the catsup has reduced to about half, or until it has reached the desired thickness. Remember, it will thicken as it cools.
Cool and then pour into bottles or jars. Store in the refrigerator.