For some reason, my daughter has been keen for me to make homemade ketchup. I’m not sure why exactly, but I figured what the heck. Little did I know that it was easier said than done. I actually tested several recipes before finding a ketchup that I thought tasted good enough to make it worth the effort to make it at home.
First lesson learned was that, if you want the texture of commercial ketchup, you have to start with tomato paste and not fresh or canned tomatoes. My first few efforts started with canned tomatoes and the result was more akin to tomato sauce than ketchup.
Second less learned was to be careful about your spices. If you’re used to commercial ketchup, which is lightly spiced, you’re probably not going to like a ketchup with a lot of allspice in it (actually, I didn’t mind the added spice nearly as much as the daughter did. She turned her nose up at it after the first taste).
So after testing several recipes, here it is – the recipe that delivered a really good homemade ketchup with the consistency and taste that we’re used to, without the extra stuff that’s in the commercial variety.
Summary: This ketchup is easy to make and will keep well in the fridge for weeks. It’s full of tomato flavour and will make it hard to go back to the commercial stuff.
- 2 6-oz cans tomato paste, organic if you’re concerned about additives or hfcs
- 1/2 cup white vinegar
- 4 Tbsp. brown sugar (light or dark)
- 1 Tbsp. white sugar
- 2 tsp. garlic powder
- 1/4 of a medium yellow cooking onion, grated or finely minced
- 1/4 teaspoon allspice
- 1 1/2 teaspoons sea salt
- 1 Tbsp. fancy molasses
- 1 tsp. honey
- 2 1/2 cups water
- Combine all ingredients in a saucepan. Bring to a boil then reduce heat to low. Simmer for about 2 to 2 1/2 hours, stirring occasionally, until mixture reaches “ketchup” consistency. If onion pieces are still visible, you can strain them out before storing ketchup in a jar or container. Refrigerate finished ketchup for up to several weeks.
Prep time: 15 min | Cook time: 2 hours 30 min | Total time: 2 hours 45 min
Number of servings (yield): 12
Adapted from an Instructables recipe