Homemade Tomato Ketchup
Discover the unbeatable taste of homemade tomato ketchup with this easy yet flavor-packed recipe! Made from ripe, juicy tomatoes, aromatic spices like cloves, cinnamon, and allspice, and a touch of tangy white vinegar, this DIY ketchup is the perfect balance of sweet, savory, and tangy. With a short prep time of just 15 minutes, this recipe brings wholesome, preservative-free goodness to your table in under an hour. Sautéed onions and garlic create a rich base, while simmering ensures a lusciously thick consistency. Ideal for dipping fries, topping burgers, or pairing with your favorite comfort foods, this versatile ketchup will elevate every bite. Say goodbye to store-bought with this fresh and customizable condiment that’s perfect for home cooks seeking natural, pantry-friendly options!
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Recipe Information
Ingredients
- 1200 grams Ripe tomatoes
- 1 medium Onion
- 2 pieces Garlic cloves
- 120 milliliters White vinegar
- 100 grams Sugar
- 2 teaspoons Salt
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 250 milliliters Water
Instructions
Wash the tomatoes thoroughly, remove the cores, and cut them into quarters.
Peel and finely chop the onion, and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
Add the quartered tomatoes to the pot along with the water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the tomatoes are soft and the mixture has thickened slightly.
Once cooked, remove the pot from the heat and allow the mixture to cool slightly. Blend the mixture using an immersion blender or transfer it to a blender in batches and blend until smooth.
Pour the blended tomato mixture through a fine-mesh strainer or sieve back into the pot to remove any seeds and skins, leaving behind a smooth sauce.
Add the white vinegar, sugar, salt, ground cloves, ground cinnamon, ground allspice, and ground black pepper to the strained tomato sauce. Stir well to combine.
Bring the pot back to medium heat and simmer for another 15-20 minutes, stirring frequently, until the ketchup has thickened to your desired consistency. Adjust seasonings to taste.
Once the ketchup is ready, remove it from the heat and let it cool completely.
Transfer the homemade ketchup into sterilized glass jars or bottles. Store it in the refrigerator for up to 2-3 weeks.
Nutrition Facts
Calories |
51 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.6 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 198 mg | 4% | |
*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.
