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.

How to Make Ketchup - Step 6 - inthekitch.net

Step #1. Prepare Ingredients

How to Make Ketchup - Step 1 - inthekitch.net
How to Make Ketchup - Step 1. Image 2 - inthekitch.net

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 tomatoes, cut in halves (or tomato paste)
  • 1/2 cup red wine vinegar
  • 1/4 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

How to Make Ketchup - Step 2 Fresh tomatoes - inthekitch.net

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

How to Make Ketchup - Step 2 Tomato Paste - inthekitch.net

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

How to Make Ketchup - Step 3 Fresh Tomatoes - inthekitch.net

Fresh Tomatoes: Simmer until it thickens and most of the liquid has evaporated (about 25 minutes). You don't want to end up with a watery ketchup.

How to Make Ketchup - Step 3 Tomato Paste - inthekitch.net

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

How to Make Ketchup - Step 4 - inthekitch.net
How to Make Ketchup - Step 4 Blended - inthekitch.net

Purée the fresh tomato mixture until smooth.

Step #5. Strain

How to Make Ketchup - Step 5 - inthekitch.net

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

How to Make Ketchup - Step 6 - inthekitch.net

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?

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

How to Make Ketchup - Step by Step Guide

Tutorial Images Credit: In the Kitch

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