Homemade Ketchup
Elevate your condiment game with this Homemade Ketchup recipe, a rich and flavorful alternative to store-bought varieties. Made from ripe, juicy tomatoes, sweetened with brown sugar, and balanced with the tang of apple cider vinegar, this ketchup is further enhanced by the warm spices of cinnamon, allspice, and cloves. The slow-simmering process allows the flavors to meld beautifully, resulting in a thick, velvety sauce that's perfect for burgers, fries, and beyond. With no artificial preservatives, this homemade creation is fresher, healthier, and customizable to your taste. Ready in just under 2 hours, this recipe produces a batch that can be stored in the fridge for up to 3 months, making it a pantry staple worth stocking. Whether you're a purist or a connoisseur of homemade goods, this from-scratch ketchup promises to be a flavorful kitchen triumph.
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Recipe Information
Ingredients
- 2 kg ripe tomatoes
- 1 large onion
- 4 garlic cloves
- 120 ml apple cider vinegar
- 120 g brown sugar
- 1 tbsp salt
- 0.5 tsp black pepper
- 0.5 tsp ground allspice
- 0.25 tsp ground cloves
- 0.5 tsp cinnamon
- 1 tbsp olive oil
Instructions
Wash the tomatoes thoroughly under running water. Remove stems and core the tomatoes. Chop them roughly into pieces.
Peel and finely chop the onion and garlic cloves.
In a large pot over medium heat, add the olive oil. Once hot, add the chopped onions and garlic. Saute for 5-7 minutes until the onions are translucent.
Add the chopped tomatoes to the pot and stir well. Cook for about 20 minutes, stirring occasionally, until the tomatoes have broken down and released their juices.
Use an immersion blender to puree the mixture until smooth. If you prefer, you can also transfer the mixture to a regular blender in batches.
Return the pureed tomato mixture to the pot. Add the apple cider vinegar, brown sugar, salt, black pepper, allspice, cloves, and cinnamon. Stir everything together to combine.
Bring the mixture to a gentle simmer over low heat. Allow it to cook uncovered for about 60-70 minutes, stirring occasionally, until it has thickened to your desired consistency.
Taste the ketchup and adjust seasoning if needed. If you prefer it sweeter or more acidic, consider adding more sugar or vinegar to taste.
Once the ketchup has reached the desired thickness, remove from heat and let it cool slightly.
Pour the ketchup into sterilized jars or bottles. Seal and refrigerate. The ketchup will thicken slightly more as it cools and is refrigerated.
For best flavor, let the ketchup sit for at least 24 hours in the refrigerator before using. Store in the refrigerator for up to 3 months.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7230 mg | 314% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 178.4 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 5404 mg | 115% | |
*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.
