Arguably the most well-known sauce in the world, ketchup is amazingly versatile and can be used for a variety of recipes. Homemade ketchup is easy to make and convenient as you can vary the ingredients to suit your preference. Best made during the tomato season as this avails you the opportunity to get all types and shapes you want, thus boosting the natural sweetness you can only get in-season tomatoes. Homemade ketchup has a sweet and tangy taste which is a combination of tomatoes, some seasonings, and spices.
Like many other DIYs, once you make your homemade ketchup from scratch with fresh lush tomatoes, only then will you realize how fantastic ketchup can be and you will want to keep making it while also using it for other recipes.
Why Make Homemade Ketchup?
Items that are mass-produced often lack that individual homely touch. When you DIY, the flavor of your homemade ketchup is always better in my opinion as you can control every inch of the process to attain the outcome you desire. Homemade ketchup comes in very handy when you want to have French fries, burgers, as a dipping sauce and so much more.
Store-bought ketchup is oftentimes very sweet and comes with corn syrup, artificial flavoring/coloring, and added preservatives to improve shelf-life which is unhealthy for long-term consumption.
Homemade ketchup can be customized to suit your desire and the best part for me is that I know all the ingredients that will be used in the making of the ketchup. By this, I can relax and enjoy my homemade ketchup in all its natural and purest form without any corn syrup, preservative, or artificial flavoring which may be harmful to my health.
How is Homemade Ketchup Made?
- 6 cups tomatoes I used organic cherry vine tomatoes
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 whole clove bud
- 1 tsp onion powder
- 1/8 tsp ground cinnamon
- 1 tsp garlic powder
- 1/8 tsp celery seeds
- 1 tsp salt
- 1/8 tsp chilli powder or cayenne powder
- Wash the tomatoes and remove their stems.
- Add the tomatoes to a large bowl and blend them with a handheld immersion blender. You could also do this in a food processor.
- Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.
- Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them for about 45 minutes. Stir occasionally.
- Add all the other ingredients and stir well. The spices and flavors combine to give you that signature tomato ketchup flavor.
- Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a consistency you like, remove from the heat.
- Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated for up to a month.
Some people use maple syrup for a refined sugar-free version. However, I have to admit I prefer the taste with brown sugar as it does affect the flavor.
If you are using ready-made tomato paste, you can start at this step, as it does not need to be reduced. Just use 1.5 cups of tomato paste.
Serving: 1Tbsp | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg
Did this recipe work for you? Drop a comment for me here.