Traditional recipes

How to Make Ketchup

How to Make Ketchup

You can't have burgers and fries without this tasty, red condiment. Learn how to make it in 8 simple steps.

Homemade Ketchup Recipe

Both store-bought and homemade ketchup contain lycopene, an antioxidant associated with decreased risk of chronic diseases. We found this rendition well worth making because it captures the vibrant flavor of summer tomatoes and has about half the sodium of commercial ketchup. Serve with hamburgers, oven-baked fries, or with meat loaf.

1. Gather Spices

Place 1⁄2 teaspoon yellow mustard seeds, 1⁄2 teaspoon celery seeds, 1⁄4 teaspoon whole allspice, and 1⁄4 teaspoon black peppercorns on a double layer of cheesecloth.

2. Tie Cheesecloth

Gather edges of cheesecloth together; tie securely.

3. Simmer Ingredients in a Dutch Oven

Combine cheesecloth bag; 2 chopped garlic cloves; 3 pounds heirloom tomatoes (about 4 1⁄2 cups), cut into chunks; 2 cups chopped onion (1 medium); 1 cup chopped red bell pepper (1 small); and 1⁄3 cup cider vinegar in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

4. Remove Cheesecloth

Remove cheesecloth bag, and set aside.

5. Blend Half the Mixture

Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

6. Strain Mixture

Strain smooth mixture through a fine sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture.

7. Add Sugar and Salt

Add cheesecloth bag, 1 tablespoon sugar, and 1⁄2 teaspoon salt to pan, and bring to a boil.

8. Simmer

Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).

Yield: 1 cup (serving size: 1 tablespoon).

CALORIES: 23; FAT: 0.2g; PROTEIN: 0.9g; CARB: 5g; FIBER: 1.2g; CHOL: 0mg; IRON: 0.3mg; SODIUM 79mg; CALC: 11mg


Easy Homemade Ketchup - no sugar added, low-carb, keto

If you'd like to make your own homemade ketchup but it sounds like too much work, you are going to love this recipe. This Easy Homemade Ketchup Recipe tastes great, takes only five minutes to whip up, and no heating up the kitchen at all!

With this no cook ketchup recipe, you can ditch the HCFS, loads of sugar, and suspicious "natural flavors" of the store bought ketchup brands without spending a load of time!

Yes, today I'm sharing a Homemade Ketchup Recipe with you, and it's so simple, you aren't going to believe your eyes.


Kasundi

Recipe adapted from Tim Graham, Travelle, Chicago, IL

Yield: 2½ cups

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

¼ cup, plus 2 tablespoons sunflower oil

2 tablespoons ground cumin

2 tablespoons ground coriander

3 tablespoons finely minced garlic

1 Thai chile pepper, finely chopped

2 tablespoons malt vinegar, plus ½ cup

One 28-ounce can crushed tomatoes

Directions

1. In a medium skillet over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, mustard seeds and chili powder and cook, stirring often, until fragrant, 2 to 3 minutes. Add the garlic, Thai chile and 2 tablespoons of the vinegar. Cook until the vinegar has evaporated and the pan is dry, 4 to 5 minutes.

2. Add the tomatoes, brown sugar, salt and remaining ½ cup of vinegar and cook, stirring often with a rubber spatula, until thickened and dark in color, 40 to 50 minutes. Let cool before serving.


Homemade ketchup

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.

Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.

Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

RECIPE TIPS
JAR STERILISING

To sterilise jars, run them through the dishwasher, or wash in hot soapy water and let dry in a warm oven. Fill the jars while they and the ketchup are still warm, seal, then keep in a cool, dark place.


Whole30 Ketchup

Typically ketchup has a ton of sugar&mdashsometimes even high fructose corn syrup&mdashso we created a super-simple homemade ketchup that's totally approved for the Whole30 and paleo diets.

Is ketchup approved on the Whole30 diet?

Only if you eat one with no added sugar! Many store-bought ketchups have added sugars for sweetness. This homemade version skips sweeteners of all kinds to make sure it's compliant with the Whole30 diet.

How does this ketchup get its flavor?

Tomato paste is the base, but the secret ingredient that gives this ketchup a ton of flavor is coconut aminos&mdasha savory condiment similar to soy sauce that's made from coconut sap.

How long does Whole30 ketchup last?

You can store this ketchup in a resealable container in your fridge up to 2 weeks.


Cooking

Set a pot over medium heat, and add our tomato products in. In case you are wondering why we are adding it, the tomato paste has all of this great concentrated umami flavor we want to capture in our ketchup, without the need for us to cook down the tomatoes ourselves.

Alright, go ahead and add in the sugar and spices and give it a good stir. Now for me, you can see this mixture is way too thick, which resulted in a ketchup volcano that erupted all over me and my camera equipment. To prevent this from happening, we need to thin this out a little by adding some water. I just partially filled the tomato paste can, probably about ¼ cup of water. I mixed this up and also turned the heat down a little to medium-low. What we ideally want is a small but steady bubbling of our ketchup.

Now, the name of the game is to cook this for 20 minutes. This will really give a chance for the spices in our ketchup to come together.

Now, about 10 minutes into the cooking process, we need to add in our vinegar, in my case, I am using ½ cup of white distilled vinegar. Also to add a little more umami to the ketchup, I am going to add a little Worcestershire sauce.

We just wanna let this simmer for another 10 minutes, and we are done with the cooking phase. Pull this off the heat and we can move onto the next step.


How To Make Homemade Ketchup

What is ketchup?

When we think of ketchup, we think of tomato ketchup. It has dominated the ketchup scene for over a century. However, ketchup doesn’t have to be made with tomatoes. Say what? Yeah, I know. Crazy, eh? There are, in fact, lots of other types of ketchup, including mushroom ketchup, which is popular in the UK and banana ketchup, a classic Philippine condiment. What’s even crazier is that tomato ketchup didn’t come into existence until almost a full century after mushroom ketchup became popular in the UK. Ketchup has a long and interesting history that I encourage you to read about in this expansive article from History. For our purposes today, ketchup is tomato ketchup. And we are going to learn to make it at home. Let’s take a look.

Making Homemade Ketchup

Homemade ketchup really is just a slightly sweet and acidic sauce made using tomatoes as the base. Now, we could cook some tomatoes with vinegar and sugar, and I guess that would technically be ketchup, but it probably wouldn’t taste all that great. So, we need to add some extra flavour. To do that, we start by sautéing some onion and garlic. As usual, you can find the full measurements in the printable recipe below. Once the onions soften and the garlic starts to brown, brown sugar is added and left to cook for about a minute. Next up, cider vinegar and balsamic vinegar are added. The ketchup is seasoned with salt, pepper and cinnamon. Next, the tomatoes are added, and the whole thing gets puréed. The sauce cooks for a while, then ground clove and tomato paste are added. The ketchup is left to simmer before being passed through a fine-mesh sieve. That’s all there is to it.


How to Make Ketchup

Like I mentioned, it's super simple to throw this together - just dump all the ingredients in a medium sized saucepan, bring to a boil and then turn to low to simmer for 15 to 20 minutes (or what ever time you have until dinner, a-hem).

The one thing you'll need to be careful with is spitting ketchup during the simmering stage. While it doesn't need any hands-on time other than a stir mid-way through the simmer, you will need to protect you and your stovetop from the hot bubbling, spitting ketchup.

To do this, I've found it easiest to place a wooden spoon in the pot (metal gets too hot) and then balance the lid on it so there's an opening for air and moisture, but the spitting bubbles are contained. The reason you don't want the lid on completely is to allow the ketchup to thicken by cooking down some.

Once it's simmered, cool the ketchup a bit, testing to make sure it's the consistency you like, and use the metal funnel to carefully pour it into a glass bottle. Store in the refrigerator like you do store bought ketchup.


  • 12 Ounces tomato paste
  • 1/2 Cup honey, light corn syrup, or brown sugar
  • 1/4 Cup water
  • 1/4 Cup apple cider vinegar
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon ground mustard
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon allspice
  • 1/2 Teaspoon cayenne or curry powder (optional)

Step 1: In a medium pot over medium heat, add all ingredients.

Step 2: Whisk together until smooth until mixture comes to a boil. If ketchup is too thick, add more water until it reaches your desired consistency.

Step 3: Once the ketchup is boiling, reduce the heat to low and simmer for 15-20 minutes, stirring frequently, paying special attention to bottom and sides of the pot.

Step 4: Remove ketchup from heat, cover and cool.

Step 5: Chill ketchup in the refrigerator and use on fries, hamburgers, eggs or whatever you desire! Ketchup will keep for 1 month.


Ingredients

  • 1 (28 oz) can Ciao Whole Peeled Italian Tomatoes
  • 2 cups white vinegar
  • 1/2 cup sugar
  • 1/4 small yellow onion, chopped
  • 1 tbsp Jacobsen Salt Co. Kosher Sea Salt
  • 1 clove garlic, crushed
  • 1 tbsp pickling spice

For the Fire Roasted Habanero Ketchup:

  • 2 lb tomatoes
  • 2 cups white vinegar
  • 1/2 cup sugar
  • 1/4 small yellow onion
  • 1 tbsp Jacobsen Salt Co. Kosher Sea Salt
  • 1 clove garlic, crushed
  • 3 habanero peppers, chopped
  • 1 tbsp pickling spice
  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds
  • 1 tbsp red chile flakes
  • 1 tbsp allspice berries
  • 1 tbsp whole cloves
  • 1 tbsp juniper berries
  • 1 tsp ground mace
  • 1 small cinnamon stick, crushed
  • 4 bay leaves, broken into pieces

Instructions

Preheat a 12&rdquo Lodge cast iron skillet over medium heat. Toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Place the spices in a cloth napkin. Fold the napkin over the spices, and crack the spices by smashing them with a meat mallet, heavy skillet or rolling pin. Combine the toasted spices with the remaining spices. Store in a sealed container.

Combine the Ciao Whole Peeled Italian Tomatoes, vinegar, sugar, onion, Jacobsen Salt Co. Kosher Sea Salt and garlic in the pitcher of the Vitamix Blender. Blend until smooth. Transfer to an enameled dutch oven.

Place the pickling spice on cheesecloth. Wrap the cheesecloth around the pickling spice and tie with kitchen twine. Add the sachet of pickling spice to the sauce.

Bring the sauce to a simmer. Simmer until thickened and reduced down to two cups.

Remove from the heat. Transfer the ketchup to a container and chill in the refrigerator.

For the Fire Roasted Habanero Ketchup:

Light a charcoal chimney starter filled with lump charcoal. Let burn until red-hot. Dump the chimney into the charcoal grate of the Yoder Smokers Adjustable Flat Top Charcoal Grill. Slide a cooking grate over the charcoal and raise the charcoal to the highest setting to get it as close to the grate as possible.

Place the whole tomatoes directly over the charcoal, as well as the onion quarter. Grill until charred on all sides. Remove from the grill.

Place the charred tomatoes and onion in the pitcher of the Vitamix Blender, along with the vinegar, sugar, onion, Jacobsen Salt Co. Kosher Sea Salt, garlic and habaneros.

Blend until smooth. Transfer to an enameled dutch oven.

Place the pickling spice on cheesecloth. Wrap the cheesecloth around the pickling spice and tie with kitchen twine. Add the sachet of pickling spice to the sauce.

Bring the sauce to a simmer. Simmer until thickened and reduced down to two cups.

Remove from the heat. Transfer the ketchup to a container and chill in the refrigerator.