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Homemade Tomato Ketchup Recipe

This homemade ketchup recipe is very easy and delicious. made with tomatoes, vinegar, and sugar, and is so much better than the store-bought stuff

Course Condiment
Cuisine American
Keyword homemade ketchup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Calories 30 kcal

Ingredients

  • 14 oz tinned tomatoes
  • 13 oz fresh tomatoes
  • 1 oz shallots
  • 1 clove garlic
  • 1 oz granulated sugar
  • ¼ tsp mustard seeds
  • 1 bud clove
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • 1 oz red bell pepper
  • 1 pinch cinnamon
  • tsp cayenne pepper
  • tsp sweet paprika
  • 2 tbsp apple vinegar
  • ¼ tsp salt

To thicken the ketchup

  • tsp agar-agar powder
  • 1 tbsp water (to disperse the agar)

Instructions

  1. Add the tinned and fresh tomatoes to the blender’s jug, and process them until properly combined.

  2. Strain the tomato juice to remove all the tomato seeds and skins using a fine mesh strainer.

  3. Place all the ingredients into a pan, apart from the vinegar, the salt and the gelling agent, which will be needed at the end of the cooking process. Also, remove the head from the clove bud, as we don’t want it in the pan.

  4. Add the previously prepared tomato juice into the pan and stir well to combine the ingredients. Turn on the heat on high and bring the sauce to a boil.

  5. As soon as the sauce starts boiling, lower the heat to the minimum and start counting the cooking time.

  6. Cook the sauce for 10 minutes on the lowest heat, to evaporate the excess water and concentrate the flavour. Once the first 10 minutes are elapsed, stir the sauce and cook it for another 10 minutes, and so on. Ketchup is generally ready in 40 to 60 minutes.

  7. Once you have repeated this process for 4 to 5 times (40 to 50 minutes of total cooking time) you will end up with a thick and aromatic tomato sauce.

  8. Add the gelling agent mixed with a touch of water, the vinegar, the salt and stir to combine. Also, remember to remove the clove from the pan.

  9. Bring the sauce back to a simmer over medium heat, lower the heat to the minimum and cook for the last 10 minutes.

  10. Once the time has elapsed, let the sauce cool down completely before blending it to obtain the final ketchup.