Home Made Tomato Ketchup Recipe

I absolutely love this homemade ketchup recipe because it’s all about transforming simple, fresh ingredients into a rich and flavorful condiment that elevates any meal. Plus, there’s something so satisfying about creating my own kitchen magic, knowing that every delicious spoonful is free from unnecessary preservatives and additives!

I enjoy preparing my own tomato ketchup because it’s a far healthier choice than anything you can buy in a store. Instead of overripe tomatoes, I use just the right amount of perfectly ripe ones; instead of distilled vinegar, I opt for apple cider vinegar; and instead of corn syrup, I use just enough light brown sugar to make it balance between sweet and tangy.

Ground mustard and allspice are two spices I add that might make you raise an eyebrow, but they fit the flavor profile perfectly and keep this condiment free of any artificial flavor enhancers.

Ingredients

Tomatoes: Loaded with vitamins A and C, they make a fresh and zesty foundation.

Apple cider vinegar: Contributes a sour note that balances the sweetness.

Brown sugar: It sweetens the ketchup and adds layers of flavor with its molasses undertones.

Onion: Provides delicious, rich, sweet, natural flavor.

Garlic: Instills aromatic sharpness, enhancing the taste.

Sodium chloride: Boosts the total taste, linking the components harmoniously.

Cayenne Pepper: An optional spice that adds a subtle heat kick.

Paprika is for adding mild sweetness and richness of color.

Ingredient Quantities

• 2 lbs (about 1 kg) ripe tomatoes, chopped
• 1/2 cup apple cider vinegar
• 1/2 cup packed light brown sugar
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp ground mustard
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper (optional for heat)
• 1/4 tsp ground cinnamon
• 1 tsp paprika
• 1 tbsp olive oil

Instructions

1. In a big pot, over a medium flame, pour in the olive oil. When the oil is heated, add to it the chopped onion and garlic. Sauté these aromatics until they are soft and translucent—about 5 minutes, give or take.

2. Place the tomatoes that have been chopped in the pot, and mix to unify with the onion and garlic.

3. Combine the apple cider vinegar and brown sugar in a bowl. Stir until the sugar is well combined and the mixture is even.

4. Add to the mixture the following: salt; ground mustard; allspice; ground cloves; cayenne pepper; ground cinnamon; and paprika. Stir to combine all the spices evenly.

5. Heat the combination until boiling, then turn the heat down to low. Let it simmer uncovered, with occasional stirring, for about 45 minutes to 1 hour, or until the liquid has thickened.

6. When the mixture has thickened, take the pot off the heat and allow it to cool a bit. Use an immersion blender to puree the mixture directly in the pot, or transfer it in batches to a standard blender and blend until smooth.

7. Pour the pureed mixture into a fine-mesh sieve or food mill placed over a clean bowl. Using a spatula, press the mixture until it has passed completely through the sieve or mill. Discard any solids that remain in the sieve or mill. You should now have a smooth, lump-free liquid in the bowl.

8. Ketchup that is smooth should be returned to the pot. Simmer it low and slow for an additional 15-20 minutes. The thickness you’re after will be achieved, with the following caveat: If you don’t stir it often enough, you’ll end with pudding rather than ketchup.

9. If needed, taste and adjust the seasoning. If you want more salt or vinegar, add that now.

10. Make sure that the ketchup has cooled before moving it to sterilized containers. While canning ketchup is possible, the best option is to pour the cooled condiment into jars, screw on the lids, and store the jars in the fridge.

Equipment Needed

1. Large pot
2. Medium saucepan or small bowl (for mixing vinegar and sugar)
3. Wooden spoon or spatula (for stirring)
4. Chef’s knife (for chopping onions and tomatoes)
5. Cutting board
6. Garlic press or mincer (optional, for garlic)
7. Immersion blender or standard blender
8. Fine-mesh sieve or food mill
9. Clean bowl (for sieving)
10. Spatula (for pressing mixture through sieve)
11. Sterilized jars with lids (for storing ketchup)

FAQ

• How long does homemade tomato ketchup last?You can keep homemade tomato ketchup in a jar or container with a tight seal for one month in the refrigerator.
• Can I use a different type of vinegar?Certainly, you can replace apple cider vinegar with either white vinegar or red wine vinegar, though this might change the flavor a bit.
• Is it necessary to peel the tomatoes?Although it is not necessary since the tomatoes are cooked down and blended smoothly, peeling can assist in achieving a smoother texture.
• Can I reduce the sugar content?Certainly, the quantity of sugar can be altered to suit your taste. Just remember that this will likely influence not only the sweetness but also the overall flavor balance of the dish.
• What can I use instead of brown sugar?White sugar or a sugar substitute can be used, although this may affect the flavor profile.
• Can I make this ketchup spicier?Certainly! Raise the amount of cayenne pepper or incorporate other fiery spices to tweak the warmth factor to your liking.
• Do I need to use all the spices listed?The depth and complexity of flavor comes from the spices, but you can add or leave them out based on your taste.

Substitutions and Variations

Use white vinegar for a milder flavor; apple cider vinegar is not needed in this recipe.
Replace light brown sugar with granulated sugar or honey for sweetness.
Substitute Dijon or yellow mustard for ground mustard.
Substitute ground nutmeg for ground allspice to achieve a different spice note.
If one prefers, substitute vegetable oil or sunflower oil for olive oil.

Pro Tips

1. Peeling Tomatoes For a smoother ketchup, peel the tomatoes before chopping them. You can do this easily by scoring the skin with an ‘X’, blanching them in boiling water for a minute, and then transferring them to an ice bath. The skins should slip right off.

2. Vinegar Adjustments Taste the ketchup after it has simmered and thickened. If you prefer a tangier flavor, you can gradually add more apple cider vinegar until it matches your taste preference.

3. Consistency Control If the ketchup is not thickening to your liking, continue simmering it, but be careful not to burn it. You can also simmer it with the lid slightly ajar to help evaporate more moisture.

4. Flavor Enhancement Consider adding a few drops of Worcestershire sauce or balsamic vinegar to enhance the depth of flavor. This can add a subtle umami note to the ketchup.

5. Storage Tips When storing the ketchup in jars, ensure they are sterilized to prolong shelf life. You can do this by boiling the jars and lids for a few minutes, then letting them dry before use. This helps prevent spoilage and keeps the ketchup fresh in the fridge for a longer period.