Homemade ketchup

Homemade ketchup is a delightful alternative to store-bought versions, allowing you to control the quality and balance of ingredients to suit your taste preferences. Crafting your own ketchup at home can be a fun and rewarding experience, and the result is a rich, flavorful condiment that enhances any meal.

• Prep Time: 10-15 minutes
• Cooking Time: 20-30 minutes
• Cooling Time: About 10 minutes before storing

• Ingredients

  • Tomatoes: 2 lbs of ripe tomatoes (or 1 can of whole tomatoes)
  • Onion: 1 medium onion, finely chopped
  • Garlic: 2 cloves, minced
  • Apple Cider Vinegar: 1/2 cup
  • Brown Sugar: 1/2 cup
  • Salt: 1 teaspoon (or to taste)
  • Black Pepper: 1/2 teaspoon
  • Paprika: 1 teaspoon
  • Ground Cloves: 1/4 teaspoon
  • Cinnamon: 1/4 teaspoon
  • Allspice: 1/4 teaspoon
  • Mustard Powder: 1/2 teaspoon
  • Red Pepper Flakes: 1/4 teaspoon (optional, for heat)
  • Water: 1/2 cup
  • Olive Oil: 1 tablespoon (optional, for a richer flavor)

  Instructions

  1. Prepare the Tomatoes:
     • If using fresh tomatoes, start by blanching them to remove the skins. Boil a pot of water and prepare an ice bath. Score a small “X” on the bottom of each tomato, then drop them into the boiling water for about 1 minute or until the skins start to peel. Transfer them to the ice bath to cool. Once cooled, peel off the skins and chop the tomatoes. If using canned tomatoes, simply drain and chop them.
  2. Cook the Base:
     • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
  3. Add Tomatoes and Seasonings:
     • Add the chopped tomatoes to the pot, stirring to combine with the onions and garlic. Add the apple cider vinegar, brown sugar, salt, black pepper, paprika, ground cloves, cinnamon, allspice, mustard powder, and red pepper flakes (if using). Stir well to mix the spices evenly.
  4. Simmer the Mixture:
     • Bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for about 45 minutes to 1 hour, stirring occasionally. The goal is to reduce the mixture to a thick, sauce-like consistency. If it becomes too thick, you can add water a little at a time until you reach your desired consistency.
  5. Blend the Sauce:
     • Once the mixture has reduced and thickened, use an immersion blender to puree the sauce until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender. Blend until smooth and return to the pot.
  6. Adjust the Seasoning:
     • Taste the ketchup and adjust the seasoning as needed. You can add more sugar for sweetness, more vinegar for tang, or more spices for depth.
  7. Cool and Store:
     • Let the ketchup cool to room temperature. Transfer it to sterilized jars or bottles. Homemade ketchup can be stored in the refrigerator for up to 3 weeks or in the freezer for longer storage.

  Tips

  • Tomato Quality: The flavor of your ketchup will depend heavily on the quality of the tomatoes you use. Ripe, juicy tomatoes will yield the best results.
  • Consistency: If you prefer a smoother ketchup, strain the sauce through a fine-mesh sieve to remove any remaining solids after blending.
  • Sweetness and Acidity: Feel free to adjust the amount of brown sugar and vinegar to balance the sweetness and acidity to your liking.

  Making ketchup from scratch not only provides a delicious and customizable condiment but also adds a touch of homemade goodness to your meals. Enjoy your homemade ketchup with burgers, fries, or as a tangy addition to various dishes!