Homemade Ketchup

Ketchup is one of the most recognized and popular condiments in the United States. Whether for dipping french fries or for topping a homemade meatloaf, it finds its way to our dinner tables night after night. The condiment originated in China and was made from the brine of pickles. Today, the sweetened red sauce barely resembles its ancient relative. With rising concerns over additives to commercial condiments, making your own ketchup is a growing trend.

Things You'll Need

• Blender
• Heavy saucepan
• Wooden stirring spoon
• 28 ounces of whole tomatoes
• Medium onion, chopped
• 2 Tbsp. olive oil
• 1 Tbsp. tomato paste
• 1/3 cup dark brown sugar
• 1/3 cup white sugar
• 1/2 cup cider vinegar
• 1/2 tsp. salt

Instructions

1. Puree 28 ounces of whole tomatoes in a blender until smooth.

2. Chop a medium onion and place it in a heavy saucepan along with the olive oil. Turn the heat to medium and cook until the onion is soft.

3. Add your tomato puree, packed brown sugar, white sugar, tomato paste, salt and cider vinegar to your onion and oil. Stir well and continuously until it begins to simmer. Leave the lid off and allow the mixture to simmer for approximately an hour, stirring often.

4. Pour half of your cooked mixture into your blender and puree until smooth. Pour it into a storage container, then puree the rest of your mixture.

5. Place your ketchup in covered bowls and allow it to chill for more than two hours before serving.

Tips & Warnings

• To eliminate the sugar, substitute 1 1/2 Tbsp. of honey. For a bit a of spice, add one medium or hot pepper to the tomatoes during the puree process.

• Use caution when pouring hot liquids. Splashing of the liquid can lead to burns.

References

• Ketchup: Homemade Ketchup Receipe
• CD Kitchen:Homemade Catsup Recipe
• Kiki's Cookbook : Recipes Ketchup and Friends

Resources

• The Science of Pickles: A Brief History of Ketchup