Homemade Tomato Ketchup Recipe: Easy & Flavorful
40 minutes
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About Homemade Tomato Ketchup Recipe: Easy & Flavorful
Ditch the store-bought stuff and discover the joy of making your own delicious tomato ketchup! This recipe is surprisingly simple, using fresh, ripe tomatoes as the star ingredient, along with aromatic spices and a touch of sweetness. It's a healthier alternative, free from artificial flavors and colors, and bursting with authentic homemade taste.Perfect for fries, burgers, sandwiches, or anything that needs a flavorful kick, this homemade ketchup is incredibly versatile. The recipe provides clear instructions, making it accessible for home cooks of all levels. Get ready to elevate your meals with a ketchup that truly tastes extraordinary. Make a batch today and enjoy the satisfaction of creating something delicious from scratch!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Produce
Spices
- 3 pcs Cloves
- 3 pods Cardamom black
- 1 stick Cinnamon
- 8 pcs Peppercorns black
- 0.5 tsp Chili Powder adjust to taste, red
- 1 tsp Cumin Seeds
Other Ingredients
- 1 tsp Salt or to taste
- 2 tsp Sugar granulated white sugar
- 0.5 tsp Sodium Benzoate optional preservative; use only if preserving for longer storage
- 50 ml Vinegar white vinegar or apple cider vinegar
- 250 ml Water for initial cooking
Instructions
Prepare the Tomatoes
- Wash and roughly chop the tomatoes. In a large pot or pressure cooker, combine the tomatoes, chopped onion, minced garlic, and 250ml of water. Cook until the tomatoes are soft and pulpy. If using a pressure cooker, cook for about 10-15 minutes after pressure builds.
Make the Tomato Puree
- Once the tomatoes are cooked, carefully blend the mixture until smooth. You can use an immersion blender or transfer it to a regular blender. Strain the puree through a fine-mesh sieve to remove the seeds and skins for a smoother ketchup.
Simmer with Spices
- Return the strained tomato puree to the pot. Tie the cloves, black cardamom, and cinnamon stick in a cheesecloth or spice bag. Add this spice bag to the puree along with the black peppercorns, red chili powder, and cumin seeds. Simmer gently for 15-20 minutes, allowing the flavors to meld.
Finish and Preserve (Optional)
- Remove the spice bag. Stir in the salt and sugar. If using sodium benzoate, mix it with a small amount of the ketchup before adding it to the pot. Continue to simmer until the ketchup reaches your desired thickness, approximately 15-20 more minutes.
Store and Enjoy
- Remove from heat. If you're preserving the ketchup, sterilize glass jars in boiling water for 10 minutes. Once cool, fill the jars with the ketchup, leaving a small amount of headspace. Seal tightly and store in a cool, dark place. Serve your homemade ketchup with your favorite foods!
Recipe Notes
Expert Tips for the Best Homemade Ketchup
- For a richer flavor, roast the tomatoes before cooking. Simply toss them with a little olive oil and roast at 400°F (200°C) for 20-30 minutes.
- Adjust the amount of sugar and chili powder to suit your taste preferences. You can add other spices too, such as ginger or allspice.
- For a smoother ketchup, use a food mill instead of a sieve to strain the puree.
- Properly sterilizing your jars is crucial for safe long-term storage. Ensure the jars are completely dry before filling them with the ketchup.
Recipe Video
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Recipe Nutrition
Calories: 25kcalCarbohydrates: 6gProtein: 1gSodium: 228mgFiber: 1gSugar: 4g
Richa Gupta
Articles: 214
3 Comments
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This is delightful! Thanks for the recipe.
This looks so inviting! I’m eager to try it.
This looks divine! Can’t wait to make it.