Homemade Tomato Ketchup
In short: A thick, glossy tomato ketchup made from crushed tomatoes, vinegar, sugar and warm spices, simmered until rich. Less sweet than the bottled kind. It takes about 1 h 10 min in total and makes 16 servings.
- Prep
- 10 min
- Cook
- 1 h
- Total
- 1 h 10 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 45 kcal
Homemade ketchup tastes of tomatoes first and sugar second, and it needs only pantry staples and some time at a gentle simmer. Crushed tomatoes and a little paste give it body, cider vinegar gives it bite, and a pinch of allspice and cloves supplies the familiar warm background. It is thinner and less sweet than the bottled kind, so adjust the sugar to your taste. Use it for fries, burgers, meatloaf glaze, sausages and baked beans.
Instructions
- Put the crushed tomatoes, tomato paste, vinegar, sugar, onion powder, garlic powder, salt, allspice, cloves, paprika and cayenne in a wide saucepan.
- Bring to a boil over medium heat, stirring. Lower the heat to a gentle simmer.
- Simmer uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes and more often toward the end, until the sauce has reduced by almost half and mounds on a spoon. Partly cover the pan if it spatters.
- Blend with a stick blender until completely smooth. For an extra-smooth ketchup, pass it through a fine sieve.
- Taste and adjust with salt for depth, sugar for sweetness or a splash of vinegar for sharpness.
- Cool completely, since the ketchup thickens as it cools. Pour into a clean jar or bottle and refrigerate.
Tips
- Use a wide pan, not a deep pot, so the sauce reduces faster. Stir often once it thickens, because it can scorch on the bottom.
- Replace part of the sugar with maple syrup, or add a little extra smoked paprika or chipotle chili powder for a smoky ketchup.
Questions and answers
How long does homemade ketchup keep?
In a clean sealed jar in the fridge it keeps for up to 3 weeks, helped by the sugar and vinegar. Freeze it in small tubs for up to 6 months.
Why is my homemade ketchup thin?
It needs more time to reduce. Simmer longer, stirring often, and remember that it thickens as it cools. Bottled ketchup contains thickeners that homemade does not.
Can I make ketchup from fresh tomatoes?
Yes. Use 1.5 kg (3.3 lb) of ripe tomatoes, chopped, cooked for 30 minutes and pushed through a sieve. Then follow the recipe, allowing a longer simmer to reduce the extra liquid.
How long does it take to make Homemade Tomato Ketchup?
About 1 h 10 min in total: 10 min of preparation and 1 h of cooking.
How many calories are in Homemade Tomato Ketchup?
About 45 kcal per serving, with 1 g of protein, 10 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 45 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 10 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 145 mg |
Estimated values, calculated from the ingredients.
