Homemade Ketchup Recipe
Introduction
Making your own ketchup at home is easier than you might think and allows you to customize the flavor to your liking. This homemade ketchup is rich, tangy, and free from preservatives, making it a delicious alternative to store-bought versions.
Ingredients
- 1 28 oz can crushed or petite diced tomatoes
- 1/4 cup water
- 1/3 cup sugar
- 1/3 cup distilled white vinegar
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Step 1: Add all of the ingredients to a saucepan and mix together.
- Step 2: Bring the mixture to a boil.
- Step 3: Reduce the heat and let the ketchup simmer for 40-45 minutes while stirring occasionally, until it’s thick and cooked down by about half.
- Step 4: Use a stick blender, food processor, or standing blender to puree the ketchup until it is smooth. If the ketchup is too thin, return it to the heat until it reaches your desired thickness.
- Step 5: Let the ketchup cool, then store it in the fridge until ready to use.
Tips & Variations
- For a smoky flavor, add a pinch of smoked paprika or a small dash of liquid smoke.
- Adjust the sweetness by adding more or less sugar according to your taste.
- Try using apple cider vinegar instead of white vinegar for a fruitier tang.
- If you prefer chunkier ketchup, pulse the mixture less when blending.
Storage
Store your homemade ketchup in an airtight container or jar in the refrigerator for up to two weeks. Give it a good stir before using, and reheat slightly if you prefer it warm, though it’s typically served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. You’ll want about 3 to 4 cups of peeled, chopped tomatoes. Cook them down fully before proceeding with the recipe to concentrate the flavor.
How can I thicken ketchup if it’s too runny?
Simply return the ketchup to a low simmer and cook it longer, stirring regularly, until it reaches the thickness you prefer.
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Homemade Ketchup Recipe
- Total Time: 50 minutes
- Yield: About 2 cups (16 ounces) of ketchup 1x
Description
This homemade ketchup recipe combines crushed tomatoes with a blend of vinegar, sugar, and spices simmered to perfection to create a thick, flavorful condiment that’s free from preservatives and customizable to your taste.
Ingredients
Vegetables and Liquids
- 1 (28 oz) can crushed or petite diced tomatoes
- 1/4 cup water
- 1/3 cup distilled white vinegar
Sweeteners and Seasonings
- 1/3 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: Add the crushed tomatoes, water, sugar, distilled white vinegar, salt, onion powder, garlic powder, and black pepper to a medium saucepan. Stir well to evenly mix all the ingredients.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, ensuring all sugar dissolves and flavors start to meld.
- Simmer and Reduce: Lower the heat to maintain a gentle simmer. Let the ketchup cook uncovered for 40 to 45 minutes, stirring occasionally until the mixture thickens and reduces by about half in volume.
- Puree for Smoothness: Remove the saucepan from heat. Use a stick blender or transfer the mixture to a food processor or high-speed blender and blend until smooth. If the ketchup is thinner than desired, return it to the heat and simmer a bit longer to reach your preferred thickness.
- Cool and Store: Allow the ketchup to cool completely. Transfer it to a clean container and refrigerate. The flavors will improve after resting overnight, and it can be kept refrigerated for up to 3 weeks.
Notes
- Adjust sugar and vinegar levels to taste for a sweeter or tangier ketchup.
- Use high-quality canned tomatoes for the best flavor.
- If you prefer a chunkier texture, blend less or skip blending altogether.
- Store in a sterilized jar to extend shelf life.
- This recipe is free from preservatives and additives commonly found in store-bought ketchup.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: homemade ketchup, tomato ketchup, homemade condiment, easy ketchup recipe, natural ketchup
