Catsup Aka Ketchup
Dive into the art of homemade condiments with this rich and flavorful Catsup, aka Ketchup, recipe! Crafted from fresh, meaty Roma tomatoes, aromatic spices like cinnamon, cloves, and allspice, and sweetened with a touch of brown sugar, this homemade ketchup is worlds apart from the store-bought variety. The addition of apple cider vinegar adds a tangy bite, while optional cayenne pepper offers a subtle kick for adventurous palates. Simmered to perfection and strained for a smooth, velvety texture, this ketchup is a perfect blend of savory and sweet. Easy to personalize for your taste, it’s the ultimate homemade kitchen staple to elevate burgers, fries, or any of your favorite dishes. With just 15 minutes of prep and a bit of patience, you’ll have a batch of homemade ketchup that lasts up to three weeks in the fridge.
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Recipe Information
Ingredients
- 2 pounds Roma tomatoes (or other meaty tomatoes)
- 1 medium White onion
- 3 units Garlic cloves
- 1 cup Apple cider vinegar
- 0.333 cup Brown sugar
- 1 tablespoon Tomato paste
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground allspice
- 0.125 teaspoon Cayenne pepper (optional)
- 0.5 cup Water
Instructions
Wash the Roma tomatoes thoroughly and cut them into quarters. Peel and roughly chop the onion and garlic cloves.
In a large, non-reactive pot, combine the tomatoes, onion, and garlic. Pour in the water and place the pot over medium heat.
Cook the mixture for 30 minutes, stirring occasionally, until the tomatoes and onions are soft and have released their juices.
Remove the pot from heat and allow the mixture to cool slightly. Blend the mixture using an immersion blender or transfer it to a countertop blender. Blend until smooth.
Strain the purée through a fine mesh sieve or cheesecloth into a clean pot to remove seeds and skins. Use a spoon to press and extract as much liquid as possible.
Place the strained purée back on the stove over medium heat. Stir in the apple cider vinegar, brown sugar, tomato paste, salt, cinnamon, cloves, allspice, and cayenne pepper (if using).
Bring the ketchup mixture to a boil, then reduce the heat to low and let it simmer for about 45–60 minutes. Stir frequently to avoid scorching and cook until the mixture thickens to your desired consistency.
Taste and adjust seasoning if necessary, adding more sugar for sweetness or vinegar for tanginess.
Remove the ketchup from heat and let it cool to room temperature. Transfer it to sterilized jars or airtight containers.
Store homemade ketchup in the refrigerator for up to 2–3 weeks, and enjoy it with your favorite dishes!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 78.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
