Homemade Ketchup Recipe
Homemade Ketchup Recipe
Homemade Ketchup Recipe
I’m not going to lie…this is NOT a quick homemade ketchup recipe. In fact, cooking the tomato paste could take a couple of hours along with the cutting and prepping. But, I must say, it is SO worth it! If you decide to buy the tomato paste, no problem! I would suggest buying an organic, non GMO, BPA free can, if you can. It will still taste as good, it just wouldn’t be totally from scratch. For that reason, I’m providing the entire recipe here. If you decide to forego making the paste, you may skip down to the ketchup recipe.
Make the Tomato Paste
First step:
Wash 9-10 medium sized tomatoes to make 1-3/4 to 2 cups of paste. The amount of tomatoes paste makes, isn’t an exact science (for me yet, anyway) but this approximate amount will be a good amount to use for this recipe. You may adjust the seasonings to your preference. I like to add a clove (or 2) of garlic in with the paste mixture as it is cooking.
If you’d like to remove the skin or the seeds at this point, now is the time.
You can let it start to simmer and remove skins (more difficult), or simply freeze quarters for a couple of hours and the skins will remove easily. The seeds will still be there, though. To remove skins and seeds the correct way, you can use this handy kitchen grinder.
Second Step:
Place all tomatoes and garlic into a blender or food processor. Blend or pulse a few times before putting the mixture into a saucepan. Know that the mixture will cook down will cook down considerably, so don’t use too large of a pan.
Third Step:
Bring to a boil and allow tomato mixture to simmer on low for 3-1/2 to 4 hours. Stir occasionally.
Paste will start to look thicker than sauce.
Tomato paste without the seeds or skins removed, after cooking for 4 hours.
Fourth Step:
Allow mixture to cool and add all of the ketchup ingredients below, EXCEPT the brine starter liquid.
Ketchup Recipe
2 cups tomato paste (or amount created from recipe above)
Ingredients for ketchup
tomato paste from above
1/3 cup of maple syrup
2 Tbsp of apple cider vinegar
clove garlic
1 Tbsp soy sauce
1/2 tsp turmeric
pepper
1/8 tsp cloves (ground)
ginger (depending on taste, 1/2 tsp powder or 1/2 inch shredded fresh)
1 tsp salt or more depending on preference
2 Tbsp from sauerkraut brine or other starter liquid (see fermenting blog or use more apple cider vinegar)
Fifth Step:
After mixture has cooled, add 2 Tbsp or a little more of the brine solution from your sauerkraut or other fermented vegetable. Cover with lid and allow to sit 8- 10 hours on your counter top.
Final (6th Step):
Place in the refrigerator for up to six months.
For other tomato recipes, check out this blog!
Shopping List
Kitchen Tomato Grinder (if using)
Tomato Paste (if not making your own)
Squeeze bottle option for ketchup
Optional Equipment/supplies
Other gardening / shopping ideas:
Try these seeds that are non-GMO, heirloom and organic!
Seed pods if you do not want to start in loose dirt
Another fun garden organizational tool!
Gardening gloves (these are awesome)
Other Equipment possibilities
Pampered Chef Blender with the smoothie attachment
Seeds from High Mowing to grow herbs to put in your ketchup
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Homemade Ketchup Recipe I’m not going to lie…this is NOT a quick homemade ketchup recipe. In fact, cooking the tomato paste could take a couple of hours along with the cutting and prepping. But, I must say, it is SO worth it! If you decide…
Ingredients
2 cups tomato paste (or amount created from recipe above)
ingredients for ketchup
tomato paste from above
1/3 cup of maple syrup
2 Tbsp of apple cider vinegar
clove garlic
1 Tbsp soy sauce
1/2 tsp turmeric
pepper (preference)
1/8 tsp clove powder
ginger (depending on taste, 1/2 tsp powder or 1/2 inch shredded fresh)
1 tsp salt
2 Tbsp from sauerkraut brine or other starter liquid (see blog sauerkraut blog)
Instructions
1. Wash 9-10 medium sized tomatoes to make 1-3/4 to 2 cups of paste. The amount of tomatoes paste makes, isn't an exact science (for me yet, anyway) but this approximate amount will be a good amount to use for this recipe. You may adjust the seasonings to your preference. I like to add a clove (or 2) of garlic in with the paste mixture as it is cooking.
If you'd like to remove the skin or the seeds at this point, now is the time.
You can let it start to simmer and remove skins (more difficult), or simply freeze quarters for a couple of hours and the skins will remove easily. To remove skins and seeds the correct way, you can use this handy kitchen grinder.
2. Place all tomatoes and garlic into a blender or food processor. Blend or pulse a few times before putting the mixture into a saucepan. Know that the mixture will cook down will cook down considerably, so don't use too large of a pan
3. Bring to a boil and allow tomato mixture to simmer on low for 3-1/2 to 4 hours. Stir occasionally.
Paste will start to look thicker than sauce.
4. Allow mixture to cool and add all of the ketchup ingredients below, EXCEPT the brine starter liquid.
5. After mixture has cooled, add 2 Tbsp or a little more of the brine solution (or apple cider vinegar) from your sauerkraut or other fermented vegetable. Cover with lid and allow to sit 8- 10 hours on your counter top.
Prep time: 15
Cook time: 4
Total time: 18
Servings: 10
Serving size: 2 Tbsp
Meal type: Sidedish, Appetizer, Fermented
Special Equipment needed: pan on stove or grinder if making tomato paste without seeds