Easy DIY Tomato Ketchup Recipe – Classic Homemade Condiment

Discover the joy of making your own ketchup with this simple, delicious recipe. This homemade version offers a brighter, fresher taste than store-bought alternatives, with a natural tomato flavor that’s hard to beat. Perfect for those who appreciate the classic condiment but want to explore a more authentic, homemade taste.

While the iconic Heinz ketchup has set a high standard, this recipe proves that homemade ketchup can hold its own. The beauty of making ketchup from scratch lies in its simplicity and the ability to adjust flavors to your liking. Whether you’re a ketchup connoisseur or just someone who enjoys a good DIY project, this recipe is sure to impress.

The result is a ketchup that’s not just a condiment, but a conversation starter. It’s perfect for elevating your burgers, fries, or any dish that calls for a tomato-based sauce. The balance of sweetness, acidity, and spices creates a complex flavor profile that will make you rethink what ketchup can be.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped medium
• 1 clove garlic, minced
• 1 (28-ounce) can tomato purée
• 1/2 cup packed dark brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper

Directions

1. Begin by heating the olive oil in a medium saucepan over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, for 5 to 8 minutes or until softened but not browned. This process allows the onion to release its sweet flavors without caramelizing.
2. Once the onions are soft, add the minced garlic and stir for about 30 seconds until fragrant. The brief cooking time for garlic ensures it imparts flavor without burning.
3. Now, it’s time to build the base of your ketchup. Add the tomato purée, dark brown sugar, cider vinegar, tomato paste, salt, ground mustard, cloves, allspice, and cayenne pepper to the pan. Stir well to combine all ingredients, ensuring the spices are evenly distributed.
4. Bring the mixture to a boil, then reduce the heat to low. Let it simmer, stirring occasionally, for 45 to 60 minutes. You’ll know it’s ready when the mixture has thickened to a consistency similar to store-bought ketchup. This slow cooking process allows the flavors to meld and develop complexity.
5. Once your ketchup has reached the desired thickness, it’s time to smooth out the texture. Transfer the mixture to a blender and purée until completely smooth. This step is crucial for achieving that classic ketchup consistency.
6. For an extra-smooth finish, pass the puréed ketchup through a fine-mesh strainer back into a clean saucepan. Use a spatula to press all the ketchup through, leaving any remaining solids behind.
7. Give your ketchup a final taste test. This is your chance to adjust the seasoning to your liking. Want it sweeter? Add a touch more brown sugar. Prefer more tang? A splash of vinegar will do the trick.
8. Once you’re happy with the flavor, transfer your homemade ketchup to a clean jar. Seal it tightly and store in the refrigerator. Your delicious creation will keep well for up to 3 weeks, or even up to a month if you’re lucky enough to have any left!

Storage Tips

To maximize the shelf life of your homemade ketchup, always use a clean spoon when serving. This prevents introducing bacteria that could spoil your creation. If you’ve made a large batch, consider dividing it into smaller portions and freezing some for later use. Frozen ketchup can last up to 6 months and can be thawed in the refrigerator when needed.

Serving Suggestions

While this ketchup is fantastic on classic items like burgers and fries, don’t be afraid to get creative! Try it as a base for a quick BBQ sauce, mix it into your meatloaf recipe, or use it as a zesty dip for roasted vegetables. The possibilities are endless with this versatile condiment.

Customization Ideas

One of the joys of making your own ketchup is the ability to customize it to your taste. Here are a few variations to try:

• Spicy Ketchup: Double the cayenne pepper or add a diced jalapeño to the onion mixture.
• Smoky Ketchup: Add a teaspoon of smoked paprika for a deep, smoky flavor.
• Herb Ketchup: Stir in some fresh basil or oregano after blending for a Mediterranean twist.

Nutritional Facts

Health Benefits

While ketchup is often considered a condiment to be used in moderation, this homemade version offers some nutritional benefits. The tomatoes provide lycopene, a powerful antioxidant. The addition of garlic and onions brings allicin, known for its potential cardiovascular benefits. By making your own ketchup, you’re also able to control the sugar content and avoid preservatives often found in commercial versions.

A Note on Ingredients

For the best flavor, use high-quality tomato purée. If you’re feeling ambitious, you can even make your own from fresh tomatoes during peak season. The type of vinegar you use can also impact the final taste – while this recipe calls for cider vinegar, feel free to experiment with white wine vinegar or even balsamic for a unique twist.

Remember, the key to great homemade ketchup is balancing the sweet, sour, and savory elements. Don’t be afraid to adjust the recipe to suit your palate. With a little practice, you’ll be creating ketchup that rivals (or even surpasses) your favorite store-bought brand. Happy cooking!