Homemade ketchup

Homemade ketchup

5 ratings

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
1½ kg
tomatoes
½
fresh garlic
1
onion
1
cinnamon stick
1 tsp
chili flakes
1 tbsp
mustard seeds
½ tbsp
all spice
tomato paste
apple cider vinegar
olive oil
sugar
salt
pepper
Metric
Imperial
  • 1½ kg tomatoes
  • ½  fresh garlic
  • 1  onion
  • 1  cinnamon stick
  • 1 tsp chili flakes
  • 1 tbsp mustard seeds
  • ½ tbsp all spice
  • tomato paste
  • apple cider vinegar
  • olive oil
  • sugar
  • salt
  • pepper

Utensils

  • large saucepan
  • tightly sealed container
  • hand blender
  • sieve
  • pot
  • slotted spoon
  • large bowl
  • tea strainer
  • cutting board
  • bowl with ice water
  • knife
  • spatula

Traditional ketchup for modern dishes

Homemade products are the best products and this ketchup recipe is one of the basics recipes everyone should know. Ketchup is loved by kids and adults and you can serve it to so many dishes. When is the next burger and fries party?

Step 2/5

  •  kg tomatoes
  • salt
  • pot
  • slotted spoon
  • bowl with ice water
  • knife

Bring a pot of salted water to a low boil. Prepare a bowl with ice water. Blanch the tomatoes for approx. 20 - 30 sec and submerge them in the ice bath. Remove the skin.

Step 3/5

  • ½ fresh garlic
  • 1 onion
  • olive oil
  • tomato paste
  • sugar
  • apple cider vinegar
  • large saucepan
  • cutting board
  • spatula

Heat up olive oil in a large saucepan. Finely dice the fresh garlic and dice the onion. Add garlic, onion and some sugar to the saucepan. Stir thoroughly. Add tomato paste. Deglaze with apple cider vinegar. Allow to simmer and reduce by half.

Step 4/5

  • 1 cinnamon stick
  • 1 tsp chili flakes
  • 1 tbsp mustard seeds
  • ½ tbsp all spice
  • salt
  • pepper
  • tea strainer

Cut the tomatoes lengthwise into slices. Add to the pan and mix thoroughly. Add cinnamon stick and chili flakes. Place mustard seeds and all spice in a tea strainer and add to the pan. Season with salt and pepper. Let sauce reduce by half.

Step 5/5

  • tightly sealed container
  • hand blender
  • sieve
  • large bowl
  • spatula

After reduced by half season with salt and pepper again. Remove the cinnamon stick and the tea strainer. Puree finely with a hand blender. Strain through a sieve into a large bowl. For this step you also can use a food mill. Allow to cool approx. 30 min. Store ketchup in a tightly sealed container in the fridge for up to 2 weeks.