How to Make Ketchup – Step by Step Guide

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. 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.

Who Invented Ketchup?

While ketchup was originally made without tomatoes (instead using oysters, mushrooms, peaches, etc.)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.

Step #1. Prepare Ketchup Ingredients

In this tutorial, we will teach you how to make your own ketchup, starting from fresh tomatoes or from tomato paste. You will need:

• 2 cups ripe tomatoes, quartered (or tomato paste)
• ½ cup red wine vinegar
• ¼ cup brown sugar, or to taste
• 1 tsp. Worcestershire sauce
• Salt and pepper, to taste
• Squeeze bottle, optional

Step #2. Combine Ingredients in a Pot

If you’re going to start with fresh tomatoes, place them in a large pot with vinegar, sugar, Worcestershire sauce, salt and pepper.

If you’re starting from tomato paste, pour tomato paste in a large pot with vinegar, sugar, Worcestershire sauce, salt and pepper.

Step #3. Simmer

Fresh Tomatoes: Simmer until it thickens and most of the liquid has evaporated (at least 25 minutes).

Tomato Paste: Simmer for 15 minutes (if the texture is not smooth enough, you can also strain it using a fine mesh sieve). Continue to step #6.

Step #4. Purée

Purée the fresh tomato mixture until smooth.

Step #5. Strain

Strain using a fine mesh sieve. (Optional for tomato paste mixture) If it is too watery for your liking, simmer it down further until desired thickness.

At this point, adjust the seasoning if needed.

Step #6. Chill & Serve

Put it in a squeeze bottle and away you go! It is recommended to keep your ketchup in the refrigerator 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.

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.

Like it hot? Add a little spice. Don’t be afraid to play around with the ingredients. Now, you'll easily have the perfect addition to any meal. Who's hungry?

📋Recipe

Looking to further enhance your cooking skills? Check out...How to Make Gummies