Homemade tomato ketchup is a flavorful, versatile condiment that adds a touch of personal flair to your meals. Making it from scratch not only allows you to control the ingredients but also offers a fresher taste compared to store-bought varieties. Here’s a comprehensive guide to creating your own ketchup at home, complete with notes for success.
Ingredients
- 2 pounds ripe tomatoes (about 6-8 medium-sized)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1 tablespoon tomato paste (optional, for added richness)
Instructions
- Prepare the Tomatoes: Start by blanching the tomatoes to remove their skins. Boil a large pot of water and prepare an ice bath. Score a small “X” on the bottom of each tomato. Boil the tomatoes for 1-2 minutes until the skins start to peel away. Transfer them to the ice bath to cool. Peel off the skins, then core and chop the tomatoes.
- Cook the Tomato Mixture: In a large saucepan, combine the chopped tomatoes, finely chopped onion, and minced garlic. Cook over medium heat until the tomatoes are soft and the onions are translucent, about 15-20 minutes.
- Blend the Mixture: Use an immersion blender to puree the tomato mixture until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender, blend until smooth, then return to the pot.
- Simmer the Ketchup: Add the apple cider vinegar, brown sugar, granulated sugar, salt, black pepper, paprika, cinnamon, cloves, and allspice to the pureed mixture. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently. Cook uncovered for 45-60 minutes, stirring occasionally, until the ketchup thickens and reduces to your desired consistency.
- Adjust Seasonings: Taste the ketchup and adjust seasonings if necessary. If you prefer a thicker texture, continue simmering. For added richness, you can stir in a tablespoon of tomato paste at this stage.
- Cool and Store: Allow the ketchup to cool completely. Transfer it to sterilized jars or bottles. Homemade ketchup can be stored in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
Notes
- Tomatoes: Use ripe tomatoes for the best flavor. Roma or plum tomatoes are ideal due to their low moisture content and rich flavor, but other varieties can be used as well.
- Consistency: The cooking time can vary based on tomato variety and desired thickness. For a thicker ketchup, cook it longer, and for a thinner ketchup, reduce the cooking time.
- Sweetness and Acidity: Adjust the amounts of sugar and vinegar to match your taste preferences. Some people like a sweeter ketchup, while others prefer it tangy.
- Spices: Feel free to experiment with different spices like cumin or chili powder to create a unique flavor profile. The spices used in this recipe are fairly traditional, but ketchup is versatile.
- Preservation: Properly sterilized jars and a cool, dark storage environment will help prolong the shelf life of your ketchup. Always check for signs of spoilage before use.
Making ketchup at home can be a fun and rewarding project, offering a taste that’s uniquely yours. Enjoy it with burgers, fries, or as an ingredient in your favorite recipes!
