How to Make Ketchup
In this tutorial, I 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.
Servings: 12 tablespoons
Calories: 27kcal
Ingredients
- 2 cups ripe Roma tomatoes roughly chopped (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
For Ketchup With Fresh Tomatoes
- If you’re going to start with fresh tomatoes, place them in a saucepan with the vinegar, sugar, Worcestershire sauce, salt and pepper.
- Heat over high heat until boiling and then lower to a simmer (medium or medium-low). 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. (Make sure to have the vent cap open to let steam out or wait until it's cooled.)
- 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.
For 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. Gently simmer for 15 minutes. If it's spattering a lot, place a lid partially open on top.½ cup red wine vinegar, ¼ cup brown sugar, 1 teaspoon Worcestershire sauce
- Adjust the seasoning and sweetness, if needed. Chill & serve.
Video
Notes
- The nutrition information is calculated for the fresh tomato ketchup.
- For the tomatoes, the darker the color, the better. 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.
- Like it hot? Add a little spice with some cayenne or hot sauce. Don’t be afraid to play around with the ingredients.
- 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
Calories: 27kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 11mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 329IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 0.2mg
