Seriously Good Homemade Ketchup Recipe
Ketchup is very simple to make and is so much more flavorful than anything you can buy at the store. We dont like it to be too sweet and like to add only 1/4-cup of sugar to the pot, but if you prefer, add a little more to make the ketchup sweeter. You can also play around with flavors, this version has a kick of spice from crushed red pepper flakes, but you could add fresh jalapeno, chipotle or hot sauce to transform it into spicy ketchup. Other spices are nice, too try curry powder or garam masala for an Indian-spiced version.
Ketchup is very simple to make and is so much more flavorful than anything you can buy at the store. We dont like it to be too sweet and like to add only 1/4-cup of sugar to the pot, but if you prefer, add a little more to make the ketchup sweeter. You can also play around with flavors, this version has a kick of spice from crushed red pepper flakes, but you could add fresh jalapeno, chipotle or hot sauce to transform it into spicy ketchup. Other spices are nice, too try curry powder or garam masala for an Indian-spiced version.
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground allspice
- 1/4 cup apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- salt and fresh ground black pepper
- 1 medium onion sliced into half moons
- 2 garlic cloves chopped (about 1 tablespoon)
- one 1-inch piece of ginger peeled and chopped
- 1 can whole tomatoes in juice
- 1/4 cup packed brown sugar depending on how sweet you like your ketchup
- Carbohydrate 21.6906429984111 g
- Cholesterol 0 mg
- Fat 4.78234417575308 g
- Fiber 0.85080666374676 g
- Protein 0.774965832934666 g
- Saturated Fat 0.677229567918079 g
- Serving Size 1 1 Serving (57g)
- Sodium 69.4157166586451 mg
- Sugar 20.8398363346643 g
- Trans Fat 0.180121100234037 g
- Calories 130 calories
Step-by-step
- Heat oil over medium heat then add onions and cook until they are softened, sweet and lightly browned, about 8 minutes.
- Add the garlic, ginger, red pepper flakes and allspice then cook, stirring often, for 2 minutes.
- Add the tomato paste and cook, stirring often, until it turns from red to a burnt orange color, about 2 minutes.
- Add the can of tomatoes with juice, brown sugar, cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny, about 20 minutes. Taste then adjust with more salt or pepper.
- Blend until smooth, let cool to room temperature then refrigerate up to one month.
Equipment and Blending Hardware
A standard countertop blender creates an adequate emulsion, but an immersion blender offers superior control when processing hot liquids directly in a saucepan. High-powered blenders eliminate the need for straining by pulverizing tomato seeds and onion fibers completely. Metal blades must be sharp to shear fibrous ginger and garlic effectively without leaving stringy particulates in the final condiment.Reduction and Heat Control
Medium heat prevents scorching the delicate sugars in the brown sugar and tomato paste during the initial sauté phase. Simmering the mixture uncovered allows excess moisture to evaporate until the sauce reaches a glossy consistency. Maintaining a low simmer protects the apple cider vinegar's volatile aromatic compounds from burning off completely.Batch Scaling and Storage
Multiplying quantities requires a wider saucepan surface area to maintain adequate evaporation rates during the twenty-minute simmer. Storing the finished condiment in sterile glass jars preserves freshness for up to thirty days at refrigeration temperatures below 40 degrees Fahrenheit.
