How to Make Homemade Ketchup (from Fresh Tomatoes)
Introduction
Homemade ketchup is a delicious condiment that can elevate any meal. Making it from fresh tomatoes allows you to capture the rich flavors of summer and customize the taste to your liking. With just a few ingredients and some patience, you can create a sauce that is not only tasty but also free from preservatives and additives.
Why Make This Recipe
Making ketchup at home allows you to control the ingredients, ensuring that you use only fresh, quality components. Store-bought versions often include added sugars, preservatives, and artificial flavors. By crafting your own ketchup, you support a healthier food choice while enjoying the satisfaction of cooking from scratch. Plus, it’s a great way to use up an abundance of homegrown tomatoes!
How to Make Homemade Ketchup
Ingredients:
- 5 lbs tomatoes – cored and seeded
- 1 onion
- 3-4 cloves garlic
- ⅓ – ½ cup raw sugar
- ¾ cup white vinegar
- ¾ tablespoon salt
- ½ tsp cinnamon
- ½ tsp paprika
- ¼ tsp celery seed
- ¼ tsp cloves
- Dash black pepper
Directions:
- Start by removing the cores and seeds from the tomatoes. You need 5 lbs of tomatoes after removing these parts.
- Place the cleaned tomatoes in a large pot. Add the chopped onion and garlic.
- Simmer the mixture for 1 hour, stirring occasionally to prevent sticking.
- After simmering, drain as much liquid as possible. Then, puree the tomatoes, onion, and garlic using a high-speed blender, or use a strainer/food mill to achieve a smooth consistency.
- Pour the blended ketchup mixture back into the large pot. Add the rest of the ingredients: vinegar, sugar, and spices.
- Bring the mixture to a boil, then reduce the heat. Simmer, stirring occasionally, for about 3 hours, or until the ketchup reaches your desired thickness.
- Once thickened, puree the ketchup again in the high-speed blender until very smooth.
- Transfer the ketchup into half-pint or pint-sized jars.
- Wipe the rims clean, place on lids and rings, and then process in a boiling water bath canner for 15 minutes.
How to Serve Homemade Ketchup
Homemade ketchup is perfect for dipping fries, spreading on burgers, or drizzling over grilled meats. You can also use it in recipes that call for ketchup, like meatloaf or BBQ sauce.
How to Store Homemade Ketchup
Store your homemade ketchup in the fridge if you plan to use it within a few weeks. For longer storage, make sure to can it properly, as described in the directions, and keep it in a cool, dark place. Unopened jars can last for up to a year, while opened jars should be used within a month.
Tips to Make Homemade Ketchup
- Adjust the sugar based on the sweetness of your tomatoes.
- Feel free to experiment with spices to create your signature flavor.
- If you prefer a chunkier ketchup, blend it less to retain some texture.
Variation
You can add different spices or even a splash of hot sauce for a spicy version. Some people enjoy adding herbs like basil or oregano for a unique twist.
FAQs
Can I use canned tomatoes instead of fresh?
- Yes, you can use canned tomatoes if fresh ones are not available. Just skip the step of coring and seeding.
How can I make my ketchup spicier?
- Add a pinch of cayenne pepper or use chili powder in the spice mix to increase the heat level.
What can I do if my ketchup is too thin?
- Continue to simmer the ketchup longer, stirring frequently, to reduce moisture and thicken the sauce.
Homemade ketchup is not only simple to make but also incredibly rewarding. Enjoy your delicious creation on all your favorite dishes!
