It's a question you've probably heard time and time again: ketchup or mustard? Well, if you are making your own ketchup from scratch, and without preservatives, the answer is simple. Red is best, no doubt about it. In this tutorial, we will teach you how to make your own ketchup, starting from either fresh tomatoes or from tomato paste--your choice!
Nothing beats the tangy delicious flavor of a ripe tomato paired with the perfect blend of sweet and spice. The best part? The recipe for the condiment is quick and easy, so no waiting around to top your juiciest hamburger or freshest batch of perfectly-salted French fries.
There is no need to fill your body with unnecessary preservatives or potentially harmful ingredients knowing ketchup is this quick and simple to make. Ready to quit buying generic ketchup at the store? Make your own batch of homemade ketchup from scratch and with ingredients you probably already have in your cabinet.
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Ketchup Ingredients
You can either make your ketchup starting with fresh tomatoes or tomato paste. Pick one and grab these ingredients.
Starting With Fresh Tomatoes:
- 2 cups fresh Roma tomatoes (quartered) - the darker the color, the better
- ½ cup red wine vinegar
- ¼ cup brown sugar - or to taste
- 1 teaspoon Worcestershire sauce
- salt and pepper - to taste
To me, the best tomatoes for making ketchup are ripe Roma tomatoes. They are meaty, have a low moisture content, a low amount of seeds and a rich flavor when cooked down.
Starting With Tomato Paste:
- 2 cups tomato paste
- ½ cup red wine vinegar
- ¼ cup brown sugar - or to taste
- 1 teaspoon Worcestershire sauce
- salt and pepper - to taste
Like it hot? Add a little spice. Don’t be afraid to play around with the ingredients.
Steps to Make Ketchup With Fresh Tomatoes
Step #1
If you’re going to start with fresh tomatoes, place them in a saucepan with vinegar, sugar, Worcestershire sauce, salt and pepper.
Step #2
Simmer until it thickens and most of the liquid has evaporated (at least 25 minutes).
Step #3
Purée the fresh tomato mixture in a blender, until smooth.
Step #4
Strain the ketchup using a fine mesh sieve. If it is too thin for your liking, return it to the pot and simmer it down further, until desired thickness.
At this point, adjust the seasoning with the salt and pepper if needed. Let it cool.
Steps to Make Ketchup With Tomato Paste
If you’re starting from tomato paste, add the tomato paste to a saucepan with the vinegar, sugar, Worcestershire sauce, salt and pepper. Simmer for 15 minutes (if the texture is not smooth enough, you can also strain it using a fine mesh sieve). Let it cool.
Storage
- Put it in a squeeze bottle and away you go! It is recommended to keep your ketchup in the refrigerator for up to 2 to 3 weeks to preserve its freshness.
- If you make an extra large batch, you can even store it in the freezer up to six months. So, you can make as much as you need and know you'll always have the condiment ready for your next cookout or barbecue.
Ways to Use it
You can use your homemade ketchup the same ways you would commercial ketchup including:
- top your French fries, burgers, hot dogs and meatloaf
- make sloppy Joes
- make baked beans
- make a BBQ sauce starting with a ketchup base
Let me know if you have any other suggestions!
FAQ
While ketchup was originally made without tomatoes (instead using oysters, mushrooms, peaches, etc.) and appeared in British cookbooks in the 18th century, the tomato ketchup version only started to appear in 19th century cookbooks and included anchovies. If you want to go way back, the precursor to ketchup was actually a Chinese fermented fish sauce in 300 B.C. They called it “ge-thcup” or “koe-cheup”.
While we can't pinpoint who the inventor of the original ketchup was, James Mease is credited with inventing the first tomato ketchup recipe in the early 1800s. He was a scientist from Philadelphia. Heinz came out with their own recipe in 1876 and are one of the most well known ketchup brands today.
To thicken homemade ketchup, gently simmer it in a saucepan until desired consistency.
Looking to further enhance your cooking skills? Check out...How to Make Gummies. You might also like this homemade banana ketchup.
📋Recipe
How to Make Ketchup
Ingredients
- 2 cups ripe Roma tomatoes - quartered (or 2 cups tomato paste)
- ½ cup red wine vinegar
- ¼ cup brown sugar - or to taste
- 1 teaspoon Worcestershire sauce
- salt and pepper - to taste
Instructions
From Fresh Tomatoes:
- If you’re going to start with fresh tomatoes, place them in a saucepan with vinegar, sugar, Worcestershire sauce, salt and pepper.
- Simmer until it thickens and most of the liquid has evaporated (at least 25 minutes).
- Purée the fresh tomato mixture in a blender, until smooth.
- Strain the ketchup using a fine mesh sieve. If it is too thin for your liking, return it to the pot and simmer it down further, until desired thickness. At this point, adjust the seasoning if needed. Let it cool.
From Tomato Paste:
- If you’re starting from tomato paste, add the tomato paste to a saucepan with the vinegar, sugar, Worcestershire sauce, salt and pepper. Simmer for 15 minutes (if the texture is not smooth enough, you can also strain it using a fine mesh sieve).
- Chill & serve.
Notes
- The nutrition information is calculated for the fresh tomato ketchup.
- Transfer to a squeeze bottle and store in the fridge to preserve its freshness for up to 2 to 3 weeks.
- If you make an extra large batch, you can even store it in the freezer up to six months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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