Who knew that making ketchup could be so easy? With this homemade ketchup recipe, you can whip up a batch of delicious ketchup in no time at all. All you need is a few simple ingredients and a little bit of elbow grease.
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The Easiest Homemade Ketchup Recipe
The best part about making your own ketchup is that you can customize it to your own taste. Add more or less sugar, spice, or vinegar to make it just the way you like it. This recipe is a great starting point, but feel free to experiment until you find your perfect ketchup.
Once you've made your Homemade Ketchup Recipe, be sure to use it on all your favorite foods. Put it on burgers and fries, use it as a dipping sauce, or just eat it straight out of the jar. It's so good, you'll never want to go back to store-bought ketchup again.
What Can I Use This Ketchup For?
Use this ketchup for anything you would use store-bought ketchup with. It's great on top of a smashed burger, in this cheeseburger crunchwrap, or to dip steak fries into. Of course, you can serve it with other things like these fried lentil patties.
Ketchup is an all-purpose condiment that can easily be used as a dipping sauce or the base of many other sauces. Homemade ketchup makes it easier to control the amount of sugar or spices used. I love that you can customize this with a slightly different flavor when using different herbs or even different types of tomatoes.
Ingredients
- 2 pounds of tomatoes (908g)
- 1 clove garlic
- ½ shallot, diced
- ¼ cup apple cider vinegar (60ml)
- ¼ teaspoon allspice (.5g)
- ¼ teaspoon ground ginger (.71g)
- ¼ teaspoon ground nutmeg (.55g)
- 1 teaspoon black pepper (2.3g)
- 1 tablespoon kosher salt (18g)
- 3 tablespoons brown sugar (37.5g)
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The Easiest Homemade Ketchup Recipe
Make this homemade ketchup recipe to replace your favorite store brand. It's a delicious option that is easy to customize to your preferences!
Ingredients
- 2 pounds of tomatoes (908g)
- 1 clove garlic
- ½ shallot, diced
- ¼ cup apple cider vinegar (60ml)
- ¼ teaspoon allspice (.5g)
- ¼ teaspoon ground ginger (.71g)
- ¼ teaspoon ground nutmeg (.55g)
- 1 teaspoon black pepper (2.3g)
- 1 tablespoon kosher salt (18g)
- 3 tablespoons brown sugar (37.5g)
Instructions
- In a large stockpot or Dutch oven, cook the tomatoes on medium heat for 10 to 15 minutes.
- As they cook, mash them to release juices.
- Once they are cooked down, strain them through a mesh sieve into a smaller saucepan.
- Now, add the garlic, shallot, vinegar, allspice, ginger, nutmeg, pepper, salt, and brown sugar to the tomatoes.
- Bring the mixture to a boil, then reduce the heat to medium-low and continue cooking for about 1 hour, stirring occasionally, until it has thickened.
- Puree in a food processor or blender if desired for better texture. Then transfer to jars to store.
Notes
Good for up to 4 weeks in the refrigerator.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 320mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 1g
How to Make Homemade Ketchup
Cook down the tomatoes in a large stockpot or Dutch oven over medium heat. Let them cook for 10 to 15 minutes, mashing them as they cook to release juices.
When the tomatoes are cooked down significantly, strain them through a sieve to remove any seeds or tomato skin.
Now, pour this into a smaller saucepan and add in the garlic, shallot, vinegar, allspice, ginger, nutmeg, black pepper, salt, and brown sugar.
Let the mixture reach a boil, then reduce the temperature to medium-low. Then cook for about 1 hour, stirring as it cooks, until it is the desired thickness.
If you prefer a smooth texture, you can then puree it with an immersion blender or food processor before pouring it into a jar to store. Mason jars are the best choice for storing this homemade dipping sauce.
Refrigerate the ketchup until ready to use.
Frequently Asked Questions
When it comes to making homemade ketchup are tomatoes, sugar, and apple cider vinegar. Then you add spices like allspice, ginger, nutmeg, and salt and pepper.
If you want something a bit spicier, you can add a dash of hot sauce, or even diced jalapeno into the ketchup as it cooks. After it cooks, if you find it to be a bit too sour, you can add additional sugar and let it cook for a few more minutes before you pour it into a jar to store in the refrigerator.
Vinegar acts as a preservative in ketchup, making it last much longer than other condiments. It also gives the ketchup a tangy flavor that complements the sweetness of the tomatoes and sugar.
Homemade ketchup will last for several weeks in the refrigerator. Since this recipe doesn't have any preservatives other than vinegar, it doesn't last as long as store-bought. Be sure to store it in an airtight container so it doesn't spoil. It should be good for 4 to 6 weeks when refrigerated.
Ketchup, whether it is store-bought or homemade, typically needs to be stored in the refrigerator. By refrigerating the ketchup, you will prevent bacteria from growing and help the ketchup last longer.
You can use any container you prefer, but just make sure that it is airtight. Mason jars are perfect for this, but you can also use an empty squeeze bottle, like an old ketchup bottle, so it is simpler to serve.
More Easy Recipes
If you want more easy recipes for those basic sauces, dips, and condiments in the pantry, then check out the ideas below. Bookmark these recipes, print them out, or pin them to Pinterest so they are handy when you are ready to make them.
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