Worcestershire Tomato Ketchup
Elevate your condiment game with homemade Worcestershire Tomato Ketchup, a tangy, savory twist on the classic favorite. Crafted with ripe tomatoes, aromatic garlic, and onion, this ketchup is infused with the bold flavors of Worcestershire sauce, Dijon mustard, and a hint of warming spices like cinnamon and allspice. Enhanced with apple cider vinegar and unsulfured molasses, it achieves the perfect balance of sweetness and acidity. This recipe is easy to prepare, requiring simple simmering and blending techniques that deliver a rich, velvety texture. Whether slathered on a juicy burger or served as a dip for crispy fries, this homemade ketchup promises to be a versatile, crowd-pleasing addition to your pantry. Perfect for DIY food enthusiasts looking to skip store-bought ketchup without compromising on flavor.
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Recipe Information
Ingredients
- 1000 grams ripe tomatoes
- 1 small (about 100 grams) white onion
- 2 large garlic cloves
- 120 milliliters apple cider vinegar
- 60 grams brown sugar
- 1 tablespoon unsulfured molasses
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dijon mustard
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground allspice
- 0.25 teaspoons ground black pepper
- 0.5 teaspoons salt
- 1 tablespoon olive oil
- 120 milliliters water
Instructions
Core and roughly chop the tomatoes. Peel and finely chop the onion and garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
Add the tomatoes to the pot. Stir well and cook for 10 minutes, or until the tomatoes begin to break down and release juice.
Pour in the water and apple cider vinegar. Stir in the brown sugar, unsulfured molasses, Worcestershire sauce, dijon mustard, ground cinnamon, ground allspice, ground black pepper, and salt.
Reduce the heat to low and let simmer uncovered for 40 minutes, stirring occasionally, until the mixture is thick and jammy.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer the mixture to a countertop blender, working in batches if necessary, and blend until smooth.
Optional: If you prefer a perfectly smooth texture, press the blended ketchup through a fine-mesh sieve to remove any remaining solids.
Return the ketchup to the pot and simmer over low heat for another 5-10 minutes until desired thickness is achieved.
Taste and adjust seasoning if necessary. Add a splash more vinegar or Worcestershire sauce for extra tang, or a pinch of sugar if a sweeter flavor is desired.
Let the ketchup cool completely before transferring it to sterilized jars or bottles. Store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 106.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3297 mg | 70% | |
*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.
