Homemade Ketchup
By Alex C
Senior Food Writer at Pro Home Cooks
Ketchup is arguably one of my favorite condiments. Plus, with the garden popping out tomatoes like crazy, I have been making my own homemade ketchup and honestly nothing beats it. It tastes so much lighter and I love it to dip my homemade French fries and drizzle it over burgers cheesesteaks and so much more.
For the past couple years I have been making ketchup at home with mostly home grown ingredients and I have finally perfected a homemade dupe to the world famous Heinz 57 ketchup. My recipe uses 2 pounds of Roma tomatoes and has that classic Heinz 57 spice action except it's so much lighter and fresher because we are not using tomato paste. I have made a couple variations like my popular beet ketchup but this original and classic homemade ketchup is definitely one to keep on hand.
It's a pretty simple recipe to follow and once you try a homemade ketchup you'll never want to buy another bottle! To a pot sauté onion, garlic, and peppers. Then I'll throw in some chopped tomatoes along with white vinegar, sugar, and a bag of spices. Cook it for 30 minutes and then blend. Strain it to get rid of the clumps and then cook it for a second time until you get the consistency and concentrated flavor that you want. I store mine in a squeeze bottle in the fridge for easy access and it will last for 3 weeks!
Homemade Ketchup
Ingredients:
- 1 stick of cinnamon
- 4-5 cloves
- 1/4 teaspoon of celery seed
- 1 teaspoon of black pepper
- 3 bay leaves
- Handful of thyme
- 2 pounds of Roma tomatoes, chopped
- 4 small peppers, deseeded & chopped
- 1 onion, chopped
- 2 cloves of garlic, peeled & chopped
- 1 1/2 teaspoon of salt
- 1/4 cup of coconut sugar
- 1/4 cup of vinegar
Instructions:
- Place the cinnamon stick, cloves, celery seed, black peppercorns, bay leaves, and thyme on to a layer of cheesecloth. Using a piece of twine, tie up the cheesecloth into a sack so none of the spices fall out.
- To a medium stock pot on medium low heat, drizzle in 2 tablespoons of neutral oil. Then drop in the chopped onion, garlic, and peppers. Let cook for 2 - 3 minutes or until softened and fragrant.
- Next drop in the chopped tomatoes, spice bag, salt, coconut sugar, and vinegar. Stir to combine and cover with a lid. Let cook for 30 minutes.
- Once the 30 minutes are up, remove and discard spice packet. Pour the rest of the contents into a blender and blend until smooth.
- Strain the ketchup through a fine mesh strainer back into the original cooking pot. This step is mainly to remove any large chunks or seeds.
- Cook over medium-low heat for an additional 15-20 minutes or until thickened to your preference.
- Pour the ketchup into a squeeze bottle using a funnel. Label the ketchup along with the date it was made so you know what it is and when it’ll go bad. Store in the fridge for up to 3 weeks.
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By Alex C
Senior Food Writer at Pro Home Cooks
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