ketchup recipe

Ketchup is very simple to make and is so much more flavorful than anything you can buy at the store. We don’t like it to be too sweet and like to add only 3 to 4 tablespoons of sugar to the pot, but if you prefer, add a little more to make the ketchup sweeter. The sweetness of tomatoes can range, too, so it really is best to taste the ketchup and add the sugar to taste. You can also play around with flavors, this version has a kick of spice from crushed red pepper flakes, but you could add fresh jalapeño, chipotle or hot sauce to transform it into spicy ketchup. Other spices are nice, too — try curry powder or garam masala for an Indian-spiced version.

Seriously Good Homemade Ketchup

olive oil

onion,

garlic cloves, chopped (about 1 tablespoon)

red pepper flakes

allspice

tomato paste

tomatoes

apple cider vinegar

Salt and fresh ground black pepper

Really good.  I made the recipe as written only made it low carb by substituting 1 tsp blackstrap molasses and 1/4 cup of granulated stevia -- the kind that is a 1:1 replacement for sugar.  If you don't like it this sweet tasting cut back on the stevia but keep the tsp of blackstrap molasses.  I'm diabetic so I have to watch every gram of net carbs and I really like ketchup.

I made the ketchup for a recipe that only used 3tbsp.  Tonight I made spaghetti sauce and used the ketchup as my tomatoes.   So Good!  Rave reviews from the whole family...and I don’t even like spaghetti sauce.

How long and how can this ketchup be kept fresh ?

How to make our seriously good homemade ketchup recipe. Make ketchup that's better than anything you can buy at the store!

Seriously Good Homemade Ketchup Recipe

Easy, homemade ketchup made in 1 pot with simple ingredients! Naturally sweetened, tangy, and bright with tomato flavor! Perfect for burgers, fries, and beyond!

Easy Homemade Ketchup (Naturally Sweetened!)

can tomato purée

maple syrup

white vinegar

Tbsp apple cider vinegar

onion powder

garlic powder

tsp sea salt

If using crushed tomatoes and you want very smooth ketchup, place all ingredients in a small blender and blend until creamy and smooth. Otherwise, proceed to step 2.

Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low.

Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.

Once reduced, use a teaspoon to remove a spoonful from the saucepan, and let it cool on the counter — you want to taste it cooled for accurate adjustment! Taste and adjust if  desired, adding salt to taste, more vinegar (1 Tbsp at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.

Enjoy with French fries, vegan burgers, breakfast sausage, and beyond! Will keep covered in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months (frozen into ice cube molds).

To make this 2-minute healthy ketchup you just need to mix all the ingredients in a bowl. In addition, all the ingredients are really easy to get.

2-Minute Healthy Ketchup

tomato paste (270 g)

tbsp apple cider vinegar

oregano

Sea salt to taste (optional)

I ran out of ketchup while making meatloaf and looked up this recipe in a pinch. I LOVE the flavor and can’t wait to make more! My 2 preschool kids love it too!

Thanks for this easy healthy recipe.  My husband, granddaughter and myself enjoyed it very much.  Making it again today.

I used 2 small cans of tomato paste, a heaping tsp of oregano and about 3 1/2 TBsp of honey instead of maple syrup…loved it! Thank you for the easy recipe!

Homemade ketchup is so easy to make. It&#x27;s way better than the store-bought version, and it lasts in the fridge for a month!

Homemade Ketchup

water

sugar

salt

black pepper

Add all of the ingredients to a saucepan...

Add all of the ingredients to a saucepan and mix together.

Bring the mixture to a boil.

Reduce the heat and let the ketchup simmer...

Reduce the heat and let the ketchup simmer for 40-45 minutes while stirring occasionally, until it's thick and has cooked down by about half.

Use a stick blender, food processor, or standing...

Use a stick blender, food processor, or standing blender to puree the ketchup until it is smooth. If the ketchup is too thin, return it to the heat until it's the desired thickness.

Let the ketchup cool and store in the...

Let the ketchup cool and store in the fridge until you're ready to eat it.

This Canned Ketchup Recipe tastes like Heinz ketchup! Homemade ketchup is made from ripe tomatoes, spices, and vinegar. Achieve that perfectly tart and sweet ketchup that is not runny! It gets highly raved and is surprisingly easy! I share all the tips and secrets on how to make creamy ketchup at home easily! 

Canned Ketchup Recipe (Heinz Copycat)

22 lbs tomatoes ((1/2 bushel))

white distilled vinegar

Tbsp salt

cinnamon

cloves

tsp all-spice

cayenne pepper

Thermflo

Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.

When tomatoes have softened, either blend with a hand blender or run through a food mill. If using a food mill the skins and seeds can be discarded. Reserve 1 cup of tomato juice (for thickening later.) Simmer down to about half the liquid* (2-3 hours.)

Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.

Meanwhile, place 1/3 cup of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup.

Pour ketchup into jars and place lids and bands on, (don&#39;t screw tightly shut.) Place jars into a large stockpot. Pour hot tap water in at least halfway up. Boil 10 minutes covered from the time the water boils.

Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours (they need to seal on their own first.)

Instructions:

This ketchup is made completely from scratch with fresh tomatoes for a flavor that is simply unrivaled!

apple cider vinegar ((5% acidity))

red wine vinegar ((5% acidity))

lemon juice

whole cloves

celery seeds

allspice berries

black peppercorns

cinnamon (,

fresh paste tomatoes

yellow onions ((about 2 medium onions))

sweet paprika

mustard

Put the apple cider vinegar, red wine vinegar and lemon juice in a saucepan with the cloves, celery seeds, allspice berries, peppercorns and cinnamon stick and bring it to a boil. Boil for 2 minutes, then turn off the heat and let it sit for at least 30-60 minutes (this can be done well in advance). Strain and discard the spices.  Set aside until ready to use.

Put the tomatoes in a large stock pot (10 quart) along with the chopped onions, paprika, garlic powder, onions powder and ground mustard.Mash the tomatoes down a bit with a potato masher to release some of the juices. Bring the tomatoes to a boil, reduce the heat, and boil gently, uncovered, for 45 minutes or until the mixture is reduced by roughly 1/4, stirring occasionally.Pour in the spiced vinegar.  Return the mixture to a boil, reduce the heat, and gently boil uncovered for another 45 minutes or until the mixture is reduced by another inch or so, or nearly half of what it was at the very beginning.

Let the tomato mixture cool for just a few minutes so it&#39;s not scorching hot to work with.  Then, working in batches, run the mixture through a food mill. Discard the seeds and tomato skins.You&#39;ll be left with a bowl of what looks like tomato juice and watery tomato bits. Don&#39;t panic that it doesn&#39;t remotely resemble ketchup at this point!

Transfer the tomato mixture back to the pot and add the sugar and salt.Bring the mixture to a boil, reduce the heat and gently boil uncovered, stirring frequently until the mixture is reduced by half and is thick like ketchup. This will take at least 1-2 hours depending on the circumference of your pot and the heat level.Note: Do not try to speed up the process by increasing the heat or the tomato mixture will burn. Be sure to stir more frequently as the mixture thickens to prevent burning.The mixture is done when you have a thick tomato paste consistency with very little water separating from the tomatoes. 

Transfer the thickened tomato mixture to a blender and puree at high speed until it is smooth and creamy.  This yields roughly 2 quarts (1.89 liters), or 8 cups, of ketchup.  Store the ketchup in airtight glass jars in the fridge where it will keep for about a month.  For long-term storage, this homemade ketchup is safe for water bath canning:  To can it, sterilize your canning jars and wash the canning lids.  Ladle the hot ketchup into the jars, leaving 1/2 inch headspace.  Place the lids on the jars and screw on the bands.  Process in the boiling water bath canner for 15 minutes for quart-sized or smaller jars.  Carefully remove the jars and let them sit undisturbed for 24 hours.  Remove the bands and store in a cool, dark place where the homemade ketchup will keep for at least a year.

I never thought ketchup would be something I would rave about but THIS is rave worthy!  Soooooo delicious, this recipe takes ketchup to a whole new level!

Bumper crops going on in my garden and I've already started my second batch of ketchup.  This is an award-winning recipe right here, if I took this to my county fair I have almost zero doubt I'd take home first prize (and I may just have to give that some thought for next year!)

I never thought I'd refer to ketchup as amazing, but this really is!  I can always trust your recipes.

I've never been a big ketchup fan but my husband and kids are.  I made this and I have to say it is hands down the best ketchup I've ever had.  My family agrees.

This made the best ketchup I've ever had.  There is ZERO comparison to Heinz or the like.  It was definitely time-consuming though mostly just waiting it for it to simmer down, but it was 100% worth it.

Really a superb recipe and clearly very carefully thought out in its presentation.  The process photos were very helpful as a guideline and I am so pleased with the outcome.  LOVE the flavor.  This will become a regular for sure.

This was my first time making ketchup.  Normally I don't think I would have bothered but I have made enough of your recipes to trust your judgment.  This ketchup is everything you said it is.  I'm not sure I can ever look at the store-bought stuff again LOL.  You've turned me into a homemade ketchup believer, Kimberly, well done.

Our family LOVES this ketchup!!  So much that we've nearly finished it in less than a week, lol.  Still have lots of tomatoes in the garden and this how we'll primarily be using them the rest of the season! :)

This is perfection.  Followed the recipe as written and I love the flavor profile.

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