March 16, 2011 •

Homemade Ketchup

Ketchup is one of my favorite things in the entire world. It should have its own food group. I have always loved ketchup and when I eat it with something I eat a ton of it!:) Of course I love it with fries, potato wedges and even baked potatoes (tastes like one big fry!) but it’s also pretty good on doritos-haha! I even made a ketchup sandwich when I was little one Saturday morning before my parents woke up to have along with my Saturday morning cartoons!

So, since I adore ketchup (and my brand of choice has always been Heinz, by the way. None of the rest seem to measure up, to me) I decided to try and make ketchup at home. At first, it turned out kind of yuck, to be honest. But, not one to ever give up on ketchup, I went to google and found some ways to fix it from the comments on epicurious.com & saveur.com that really helped. Lo & behold, it turned out great! The kechup had a nice sweet, tangy & spicy flavor. This tastes very similar to Heinz, though nothing will ever replace it, in my book. This is something fun to try and you will feel so accomplished by making your own ketchup!


Homemade Ketchup
Source: Adapted from Saveur.com & Epicurious.com
Makes 3 cups 

Ingredients:
1 28-oz. can tomato purée
1 medium yellow onion, peeled and quartered
1 clove garlic, crushed and peeled
5 tbsp. dark brown sugar
1⁄2 cup cider vinegar
2 tbsp. tomato paste
1/2 tsp. celery salt
1/2 tsp. dry mustard
1/4 tsp. cayenne
1/4 tsp. ground allspice*
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Directions:

Place tomato puree, onions, garlic, brown sugar and tomato paste in blender and blend until combined. Add vinegar & 1 cup of water and puree until it is a smooth consistency.

Pour tomato mixture into a medium saucepan and add in all of the spices. Bring to boil, then reduce heat and simmer on low for 1 hour until ketchup is thickened. Taste and add more spices, salt & pepper if necessary.

Transfer ketchup to glass jars or a container of your choice and allow to cool on the counter for 15-20 minutes. Place in refrigerator and refrigerate for 2 hours prior to using. Ketchup will keep for up to one month in refrigerator in glass or airtight containers.

*Note: I was out of allspice, so I improvised by using apple pie spice (has cinnamon, allspice & nutmeg) & it worked great.

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Comments

  1. Crafty Housewife says
    March 17, 2011 at 3:08 PM

    This is a very cool idea! My son would really get a kick out of this!

  2. Kerstin says
    March 20, 2011 at 4:43 PM

    How cool! A lot of ketchups have high fructose corn syrup in them so we try to get the organic one from Trader Joe's, but this is even better because you can make it just the way you want -yum!

  3. Natalie says
    March 23, 2011 at 7:56 PM

    I'm a HUGE ketchup fan and totally need to try this sometime 🙂

  4. Nikki @Pennies on a Platter says
    March 26, 2011 at 9:39 PM

    I never thought to make my own ketchup. Also a lover of Heinz, but it would be interesting to give this a try.

  5. Tracy Simmons says
    March 27, 2011 at 10:39 PM

    Love this recipe! We go through a ton of ketchup in my house and I would love to try this out 🙂

  6. Judy says
    August 21, 2015 at 12:31 PM

    We had homemade ketchup growing up because we had lots and lots of homegrown tomatoes. Heinz ketchup is also my favorite brand. I haven’t made my yummy ketchup in a long time, but I found that Heinz Chili sauce has almost the right taste. 🙂