Tomato Ketchup
Transform your kitchen into a condiment powerhouse with this homemade tomato ketchup recipe, a perfect blend of ripe tomatoes, aromatic spices, and pantry staples. Crafted with all-natural ingredients like fresh garlic, onion, and a hint of cinnamon and cloves, this ketchup delivers a rich, tangy-sweet flavor that’s miles ahead of store-bought options. Using white vinegar and paprika ensures the perfect balance of acidity and smoky warmth, while the slow-simmering technique creates a velvety texture. This recipe is easy to follow, taking just an hour from start to finish, and yields a glossy, preservative-free sauce that pairs beautifully with fries, burgers, grilled veggies, and more. Elevate your condiments game and enjoy the satisfaction of homemade ketchup made fresh right in your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 g ripe tomatoes
- 1 medium onion
- 2 garlic cloves
- 125 ml white vinegar
- 100 g sugar
- 1 tsp salt
- 0.25 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.5 tsp paprika
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 125 ml water
Instructions
Wash the tomatoes thoroughly and slice them into quarters.
Peel and roughly chop the onion and garlic cloves.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened and fragrant.
Add the tomatoes to the saucepan and cook for 10 minutes, stirring occasionally, until they start to break down.
Stir in the white vinegar, sugar, salt, ground cinnamon, ground cloves, paprika, black pepper, and water. Mix well.
Bring the mixture to a gentle simmer, reduce the heat to low, and cook uncovered for 30 minutes. Stir occasionally to prevent sticking.
Remove the saucepan from the heat and allow the mixture to cool slightly. Once cooled, blend the mixture using an immersion blender or transfer to a regular blender and puree until smooth.
Pass the blended mixture through a fine mesh sieve or cheesecloth into a clean saucepan to remove any seeds or skins, ensuring a smooth consistency.
Return the strained ketchup to the heat and simmer for an additional 5-10 minutes until thickened to your desired consistency.
Taste and adjust seasoning if needed. Add a pinch more sugar or vinegar to balance the flavor, if necessary.
Allow the ketchup to cool completely before transferring it to a sterilized jar or airtight container.
Store in the refrigerator and consume within 2-3 weeks. Enjoy with your favorite dishes!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 133.1 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2778 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.
