Homemade Ketchup
Ingredients:
- 1 can (28 oz) crushed tomatoes or whole peeled tomatoes, crushed by hand
- 1 small yellow onion, roughly chopped
- 3 garlic cloves, smashed
- 2 tbsp tomato paste
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup or coconut sugar
- 1 tbsp brown sugar (adjust to taste)
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp celery seed
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- Pinch of cayenne (optional)
- 1 cinnamon stick
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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Cook the onion and garlic gently until just softened and translucent, not browned — any browning adds a savory note that doesn't belong in a bright, clean-tasting ketchup.
Instructions:
- Sauté the Aromatics: Warm 1 tbsp neutral oil in a medium saucepan over medium heat. Add the chopped onion and smashed garlic. Cook for 5–7 minutes, stirring occasionally, until softened and translucent. Do not brown them.
- Build the Sauce: Stir in the crushed tomatoes and tomato paste. Mix well. Add the apple cider vinegar, maple syrup, brown sugar, all the spices, and the cinnamon stick. Stir to combine.
- Bring to a Simmer: Raise heat to medium-high until the mixture just starts to bubble, then reduce to a low simmer.
- Simmer Low and Slow: Cook uncovered over low heat for 30–45 minutes, stirring every 10 minutes. The mixture should reduce by about one-third and thicken noticeably. Remove the cinnamon stick before blending.
- Blend Until Smooth: Use an immersion blender directly in the pot, or carefully transfer to a countertop blender. Blend until completely smooth and glossy. For an ultra-smooth result, pass through a fine mesh strainer pressing firmly with a spatula.
- Taste and Adjust: Adjust to your preference — too acidic? Add a little more maple syrup. Too sweet? Add a splash more vinegar. Too thick? Stir in 1–2 tbsp water. Too thin? Simmer 10 more minutes.
- Cool and Store: Let cool to room temperature — it will thicken further as it cools. Pour into a clean glass jar or squeeze bottle. Refrigerate for at least 1 hour before serving. Flavor improves significantly after 24 hours.
Notes: Low and slow is non-negotiable — rushing the simmer means less flavor development. Give it a full 30–45 minutes. San Marzano tomatoes make the most flavorful ketchup due to their natural sweetness. The ketchup will thicken as it cools — if it looks slightly thin in the pot, that's fine.
Tips: Taste obsessively — ketchup is all about balance of sweet, tangy, savory, and warm spice. You can use canned crushed tomatoes, whole peeled tomatoes crushed by hand, or fresh ripe tomatoes simmered up to 60 minutes.
Storage: Refrigerate in a sealed glass jar for up to 3–4 weeks. Freeze in small portions for up to 6 months.
Swaps: For spicy ketchup, add 1 tsp sriracha or ½ tsp chipotle powder. For smoky ketchup, double the smoked paprika and add ½ tsp liquid smoke. For curry ketchup, add 1 tsp curry powder and ½ tsp turmeric.
Every ingredient here earns its place, but a few really shape the dish. The crushed tomatoes or whole peeled tomatoes adds bright acidity and juicy body. The yellow onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The tomato paste adds bright acidity and juicy body.
Homemade Ketchup
Ingredients:
- 1 can (28 oz) crushed tomatoes or whole peeled tomatoes, crushed by hand
- 1 small yellow onion, roughly chopped
- 3 garlic cloves, smashed
- 2 tbsp tomato paste
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup or coconut sugar
- 1 tbsp brown sugar (adjust to taste)
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp celery seed
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- Pinch of cayenne (optional)
- 1 cinnamon stick
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The crushed tomatoes or whole peeled tomatoes adds bright acidity and juicy body. The yellow onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The tomato paste adds bright acidity and juicy body.
Prep:
Cook the onion and garlic gently until just softened and translucent, not browned — any browning adds a savory note that doesn't belong in a bright, clean-tasting ketchup.
Instructions:
- Sauté the Aromatics: Warm 1 tbsp neutral oil in a medium saucepan over medium heat. Add the chopped onion and smashed garlic. Cook for 5–7 minutes, stirring occasionally, until softened and translucent. Do not brown them.
- Build the Sauce: Stir in the crushed tomatoes and tomato paste. Mix well. Add the apple cider vinegar, maple syrup, brown sugar, all the spices, and the cinnamon stick. Stir to combine.
- Bring to a Simmer: Raise heat to medium-high until the mixture just starts to bubble, then reduce to a low simmer.
- Simmer Low and Slow: Cook uncovered over low heat for 30–45 minutes, stirring every 10 minutes. The mixture should reduce by about one-third and thicken noticeably. Remove the cinnamon stick before blending.
- Blend Until Smooth: Use an immersion blender directly in the pot, or carefully transfer to a countertop blender. Blend until completely smooth and glossy. For an ultra-smooth result, pass through a fine mesh strainer pressing firmly with a spatula.
- Taste and Adjust: Adjust to your preference — too acidic? Add a little more maple syrup. Too sweet? Add a splash more vinegar. Too thick? Stir in 1–2 tbsp water. Too thin? Simmer 10 more minutes.
- Cool and Store: Let cool to room temperature — it will thicken further as it cools. Pour into a clean glass jar or squeeze bottle. Refrigerate for at least 1 hour before serving. Flavor improves significantly after 24 hours.
