In this tutorial, we will teach you how to make your own ketchup, starting from fresh tomatoes or from tomato paste. It's quick and easy, so no waiting around to top your juiciest hamburger or freshest batch of perfectly-salted French fries.
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.
Video
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.