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How to Make Ketchup

Why use store-bought ketchup when you can whip up a healthier, tastier, and cheaper version at home?

Instructions

  • Step 1: Puree the tomatoes Pour the can of tomatoes, along with their liquid, into a blender and mix until smooth.
  • Step 2: Cook an onion Heat the oil in a large saucepan and cook the onion until it’s soft, about eight minutes.
  • 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.
  • TIP: Be especially vigilant about stirring towards the end, when the sauce begins to thicken.
  • Step 4: Puree the mixture When the mixture has cooled down, pour it into the blender and puree it until smooth.
  • Step 5: Cover and refrigerate Put the ketchup in a covered container and chill at least two hours before using.
  • 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.
  • 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.
  • FACT: Heinz ketchup was introduced in 1876 as a "blessed relief for Mother and other women in the household."

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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