Ketchup from Fresh Garden Tomatoes
Transform your summer tomato harvest into a rich, velvety condiment with this homemade ketchup recipe, featuring fresh garden tomatoes and a perfect balance of tangy, sweet, and spiced flavors. Made with ripe tomatoes, apple cider vinegar, and a medley of warming spices like cinnamon, cloves, and paprika, this ketchup is a flavorful upgrade from store-bought varieties. The recipe combines simple ingredients with straightforward techniques, including simmering, blending, and straining, to create a smooth and perfectly thickened sauce. Ideal for pairing with fries, burgers, or as a base for marinades, this homemade ketchup is preservative-free, customizable, and stores beautifully for weeks—making it a must-try for home cooks and garden enthusiasts alike.
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Recipe Information
Ingredients
- 4 pounds Ripe tomatoes
- 1 medium (chopped) Onion
- 3 whole (minced) Garlic cloves
- 0.5 cup Apple cider vinegar
- 0.25 cup Brown sugar
- 1 teaspoon Salt
- 0.25 teaspoon Ground cinnamon
- 0.125 teaspoon Ground cloves
- 0.125 teaspoon Ground allspice
- 0.125 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 cup Water
- 1 tablespoon Olive oil
Instructions
Wash the tomatoes thoroughly under running water and remove any stems. Roughly chop them into large chunks.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-5 minutes until they are soft and fragrant.
Add the chopped tomatoes to the pot along with the water. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
Remove the pot from heat and allow the mixture to cool slightly. Using a blender or an immersion blender, puree the mixture until smooth.
Strain the blended mixture through a fine-mesh sieve or cheesecloth into a clean pot to remove seeds and skin, ensuring the ketchup has a smooth texture.
Place the pot with the strained tomato mixture over medium heat. Stir in apple cider vinegar, brown sugar, salt, and all the spices (cinnamon, cloves, allspice, black pepper, and paprika). Mix well to combine.
Let the mixture simmer uncovered for about 45-60 minutes, stirring occasionally, until it thickens to your desired consistency. Be careful not to let it stick to the bottom of the pot.
Taste the ketchup and adjust the seasoning if needed, adding more sugar, salt, or vinegar to balance the flavors.
Let the ketchup cool completely, then transfer it to sterilized jars or bottles. Store in the refrigerator for up to 3 weeks or process in a water bath canner for longer storage.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 37.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1628 mg | 35% | |
*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.
