tomato ketchup recipe

Homemade ketchup is a great way to use up excess tomatoes from the garden

Homemade ketchup

good-size onions

celery

tbsp vegetable or olive oil

garlic

tsp coriander

cinnamon stick

allspice

½ tsp ground black pepper

tsp celery salt

tomatoes

tomato purée

Tabasco sauce

white wine vinegar

golden caster sugar

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.

Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.

Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

This rich, homemade ketchup recipe is hard to beat, especially when served with oven-baked chips. It may seem like a lot of tomatoes, but you&#8217;ll get two 250ml bottles of sauce in return.

Tomato ketchup

onions, chopped

2kg tomatoes, roughly chopped

garlic cloves, chopped

milliliters red wine vinegar

water

black peppercorns

blade mace

allspice berries

cloves

½ tsp crushed dried chillies

bay leaves

light brown sugar

Put the onions, tomatoes, garlic, 50ml vinegar and the water into a large saucepan over a medium heat. Cook for about 40 minutes, stirring occasionally, until the vegetables have reduced to a pulp.

Meanwhile, pour the remainder of the vinegar into another saucepan, and add peppercorns, spices, chillies and bay leaves and infuse over a low heat for 10 minutes. Remove and put to one side.

Using a hand blender or food processor, whiz the tomato pulp until smooth. Then rub the tomato pulp through a nylon sieve into a clean pan, making sure that you have extracted all of the pulp, leaving behind only the tomato skins and seeds.

Strain the infused vinegar into the pan, add the sugar and set over a medium heat. Bring to the boil, stirring occasionally to dissolve the sugar. Reduce to a simmer and cook until thickened and reduced to a thick consistency, about 500ml.

Remove from the heat and season to taste. Pour the ketchup into a jug and use a funnel to transfer it into sterilised bottles or jars. Seal immediately and cool completely before labelling and storing.

This easy Homemade Ketchup recipe uses pantry ingredients and is better than anything you can buy at the store! It is healthier and more delicious too!

Homemade Ketchup

tomato paste*

tomato sauce

Tablespoons light brown sugar*

Tablespoons granulated sugar*

apple cider vinegar

salt (,

black pepper (,

garlic powder

onion powder

cinnamon (, dash)

red pepper

Combine all the ingredients in a medium saucepan over medium heat, stirring well.

Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes, stirring often. Remove from heat.

Store in a glass pint jar or other glass container with a lid, in the fridge for up to 2 weeks.

Sweeteners and spices can be adjusted, to taste.

This is great!! I'll never buy ketchup again, only difference though is i will try the 2-3 T of ACV. Just a little to much for my taste. So I did add a little more tomato paste and couple of squirts of porch sauce

I just made this today. I would say almost perfect replacement for store-bought ketchup except a little too much vinegar. Next time I will try 3-4 tablespoons of vinegar instead of a third of a cup

I made this last night and it turned out great! My husband loves it. I just steadily added the sugars &amp; AC vinegar to avoid overdoing them. I had a little of each left at the end. Next time I'll be doubling the recipe so I can freeze it. Thanks!

We will never purchase ketchup again. With a few pantry staples you can make the most fabulous ketchup. I took some of the comments into consideration when adding sugar. I personally used 2 tbsp of brown sugar and 1½ tbsp white sugar and a ½ tsp of salt. It was absolutely perfect. Thank you!!!

Loved it! I did not find it too sweet, I have saved recipe to make again. Thank you!

As written, this is VERY sweet, like way sweeter than store bought Heinz sweet. I doubled the recipe to keep some plain (for onion rings) and to make a batch of cocktail sauce and I found myself doctoring the hell out of both just to tamp down the sugar. My bad for following the recipe. Clearly you can adjust for taste. I would recommend starting with half the sugar called for and then adding more if you like it that way. It’s just really hard to take the sweetness away once you have added it.

This homemade catsup is phenomenal on grilled hotdogs &amp; buns w creamy pnut butter on half of toasted bun w homemade catsup on other half. I hadn't had dogs like this in quite a few years and the flavors go well together! Don't knock it till you try it!

https://content.jwplatform.com/videos/kiPpA7q5.mp4

Top 3 tomato ketchup recipe recipes from across the web

The most viewed tomato ketchup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade ketchup

Tomato ketchup

Homemade Ketchup

Top 3 tomato ketchup recipe recipes from across the web

The most viewed tomato ketchup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade ketchup

Tomato ketchup

Homemade Ketchup

The most viewed tomato ketchup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine