Fresh Tomato Ketchup
Transform your kitchen into a craft condiment haven with this homemade Fresh Tomato Ketchup recipe! Bursting with the natural sweetness of ripe tomatoes, paired with the tang of white vinegar and the warmth of aromatic spices like cinnamon and paprika, this ketchup offers a vibrant, preservative-free alternative to store-bought options. Simmered to perfection with a touch of brown sugar and a hint of garlic, it delivers a rich, velvety texture and well-balanced flavor that’s irresistible. Perfect for everything from dipping crispy fries to topping juicy burgers, this ketchup is easy to make and can be stored for weeks, making it a delightful and practical addition to your fridge. Elevate your condiments with this wholesome, flavorful recipe that celebrates the essence of fresh, juicy tomatoes!
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Recipe Information
Ingredients
- 1000 grams ripe tomatoes
- 1 medium-sized white onion
- 3 pieces garlic cloves
- 120 ml white vinegar
- 100 grams brown sugar
- 2 tablespoons tomato paste
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons ground paprika
- 0.25 teaspoons ground cloves
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 250 ml water
Instructions
Wash the tomatoes thoroughly and chop them into quarters, removing the stem ends.
Peel the onion and garlic cloves. Chop the onion into large chunks and mince the garlic.
In a large saucepan, combine the chopped tomatoes, onion, garlic, water, and salt. Bring to a boil over medium heat.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes soft and soupy.
Remove the pan from the heat and allow the mixture to cool slightly. Use a hand blender or transfer the mixture to a countertop blender and blend until smooth.
Strain the blended mixture through a fine mesh sieve or cheesecloth into a clean saucepan to remove skin and seeds, pressing firmly with a spatula to extract as much liquid as possible.
Place the strained liquid back on the stove over medium heat and add the brown sugar, white vinegar, tomato paste, cinnamon, paprika, cloves, and black pepper. Stir well to combine.
Bring the ketchup to a gentle simmer and cook for another 30-40 minutes, stirring frequently, until it thickens to your desired consistency.
Taste and adjust seasoning if needed, adding more salt, sugar, or vinegar to balance flavors.
Remove the ketchup from heat and let it cool completely at room temperature.
Transfer the ketchup to sterilized jars or bottles, seal tightly, and store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
33 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 6.9 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 159 mg | 3% | |
*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.
