The Best Homemade Vegan Ketchup (From Scratch)

Step 1

Wash and dice the tomatoes.

Step 2

Peel and mince the garlic and ginger, dice the onion.

Step 3

In a large pot, heat the olive oil over medium. Add the onion and garlic, cooking for 5-7 minutes, stirring regularly, until browned.

Step 4

Add the tomatoes, brown sugar, vinegar, ginger, and all the spices. Return to the heat and stir to distribute everything.

Step 5

Cook on medium for 10 minutes until simmering.

Step 6

Reduce heat to medium-low and cook for about 20 minutes until the tomato is soft, stirring occasionally.

Step 7

Using an immersion blender and puree the mix as smooth as you can get it. You can also use a regular blender and work in small batches. Allow the mixture to cool a bit before blending.

Step 8

Return to heat and cook over medium low until reduced to desired thickness – about 1 hour, stirring occasionally to prevent burning on the bottom.

Step 9

Strain through a fine mesh sieve to remove tomato skins and store in sealed containers in the fridge. Keeps for up to 2 weeks.