How to Make Ketchup Thick

Prepare a thick ketchup to dress up your hotdog.

Homemade ketchup has a unique, fresh straight-from-the garden taste; something you can't achieve with a commercial ketchup product. But when you start with juicy tomatoes and add in other liquid ingredients, the texture can turn out watery and unappealing. To combat this problem, start with thicker ingredients and cook the mixture for an appropriate amount of time, letting it reduce down to an appetizing, thick consistency.

Things You'll Need

• Pan
• Spoon

Instructions

1. Place all the ingredients from your ketchup recipe in a pan. Ketchup recipes vary widely in ingredients and may include tomatoes, tomato paste, onions, peppers, garlic, olive oil, vinegar, sugar and a variety of spices. Select a recipe using tomato paste for a thicker consistency from the start.

2. Place the pan on the burner with the lid off and turn the heat on to medium high.

3. Wait for the mixture to boil and then turn the heat down to a low simmer. Keep the lid off the pan while it cooks and stir the mixture frequently.

4. Cook the ketchup until it reduces down to the consistency you prefer. It may reach a thick consistency within four hours, or it may take all day

Tips & Warnings

• Puree the mixture in a food processor or blender to make it smooth. Return it to the pot to reduce down more if the puree is too thin.

• Store the ketchup for about four weeks in the refrigerator and up to six months, if canned.

References

• Clemson University Cooperative Extension; Canning -- Tomatoes; Angela Fraser, et al; Aug. 2004

Resources

• Food Network: Homemade Tomato Ketchup
• Food Network: Famous Tomato Ketchup