How To Make Ketchup
by goluxxWhy use store-bought ketchup when you can whip up a healthier, tastier, and cheaper version at home?
You Will Need
- 1 28-oz. can of whole tomatoes in puree
- 1 medium onion, chopped
- 1 tbsp. vegetable oil
- 1 tbsp. tomato paste
- 2/3 c. dark brown sugar
- 1/2 c. vinegar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- Green peppers, apples, mangoes, or jalapeno pepper
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Step 1: Puree the tomatoes
Pour the can of tomatoes, along with their liquid, into a blender and mix until smooth.
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Step 2: Cook an onion
Heat the oil in a large saucepan and cook the onion until it’s soft, about eight minutes.
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Step 3: Add remaining ingredients
Add the pureed tomatoes, tomato paste, sugar, vinegar, and spices. Simmer, uncovered, until very thick, about one hour, stirring occasionally.
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Tip
Be especially vigilant about stirring towards the end, when the sauce begins to thicken.
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Step 4: Puree the mixture
When the mixture has cooled down, pour it into the blender and puree it until smooth.
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Step 5: Cover and refrigerate
Put the ketchup in a covered container and chill at least two hours before using.
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Tip
Experiment with different flavors by throwing a couple of peeled and chopped green peppers, apples, or mangoes into the blender along with the tomatoes, or spicing up the recipe with a finely diced jalapeno pepper.
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Step 6: Enjoy!
Enjoy your homemade ketchup! You’ll have about a pint. It will stay good in the fridge for up to three weeks. You also can freeze it.
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Fact
Heinz ketchup was introduced in 1876 as a "blessed relief for Mother and other women in the household."