How to Make Your Own Ketchup

Ketchup stored in the refrigerator will stay fresh for two to three weeks.

You can make your own ketchup at home to suit your personal taste. You can also ensure your ketchup is as healthy as possible by using fresh ingredients and omitting preservatives and additives. Make the ketchup spicier by adding additional cayenne, or sweeter by adding extra sugar or cinnamon.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 28-oz. can whole peeled tomatoes or 2 lbs. fresh
• 1 tbsp. tomato paste
• 2 tbsp. dry minced onion
• 1 tbsp. Worcestershire sauce
• 1/4 cup light brown sugar
• 1/2 cup cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. dry mustard
• 1/8 tsp. ground ginger
• 1/8 tsp. cayenne red pepper
• 1/8 tsp. ground all spice
• 1 pinch ground cloves
• 1 pinch ground cinnamon

1. Place the tomatoes (include the liquid from the can, if you are using canned tomatoes) into a food processor and puree until they are smooth. If using fresh tomatoes, add about 1/2 cup of water, adding more as needed to keep the mixture slightly "wet."

2. Place the tomatoes in a medium-sized pot and add the remaining ingredients. Simmer over medium heat, stirring and scraping the bottom of the pot often to prevent scorching, for one to two hours or until the mixture thickens.

3. Remove from heat. Working in batches, puree the ketchup in the food processor until it is smooth. Place the finished ketchup in an airtight container or squeeze bottle and chill in the refrigerator for at least two hours before serving.

Tips & Warnings

• Ketchup stored in the refrigerator will stay fresh for two to three weeks!

• Use as you would store-bought ketchup

References

• Farmers' Almanac: Make Your Own Ketchup, Mustard, Mayo