How to Make Tomato Ketchup
America's favorite condiment, ketchup, has been around since the early 1800s. Tomato ketchup is by far the most popular form of ketchup today--people use it to flavor hot dogs, potatoes, meat and other dishes. Cooks also use it as the base for tomato sauce. Making your own ketchup is easy, and all the herbs and spices can be adjusted to your own personal taste. The best part of making your own ketchup? No glass bottles to pound. Does this Spark an idea?
Things You'll Need
- Ingredients (all spices are to taste):
- 6 lbs (about 12 large) ripe tomatoes, halved
- 1/2 cup brown sugar
- 3/4 cup (about 1 medium) onion, chopped
- 2 cloves (about 2 tablespoons) garlic, chopped
- 1/2 cup red wine vinegar
- 1/2 cup cider vinegar
- 1/2 cup balsamic vinegar
- Cayenne pepper
- Ground peppercorns
- Ground allspice
- Ground cloves
- Ground cinnamon
- Dry mustard
- Salt
- Olive oil for cooking
Instructions
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How to Make Tomato Ketchup
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1
Cook tomato halves and onion over medium heat with a little bit of olive oil until soft. Allow to cool completely.
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2
Puree the tomatoes and onions in batches in a blender. Set aside.
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3
Warm the sugar in a large pot, stirring constantly. Do not let the sugar turn to caramel. When the sugar is warm but not melted, add the tomato and onion puree mixture, as well as the vinegars, and reduce the heat. Simmer for about 30 minutes.
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4
Add cayenne pepper, peppercorns, allspice, dry mustard, cinnamon, cloves, and salt to taste. Stir in and blend well. Ketchup should be thick by now.
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5
Strain ketchup through a fine sieve or cheesecloth into a large plastic bowl. Allow ketchup to cool to room temperature before storing.
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6
Store ketchup in air-tight containers and refrigerate.
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1
Tips & Warnings
Start with a pinch of each spice and keep tasting as you add more. You can always add more spice, but it's hard to take spice out.
Make sure you use air-tight containers to store your ketchup. Glass pickling or canning jars are best.
