Ready in: 40 minutes · Serves: 2 cups · Technique: Simmering · Storage: Up to three weeks in the refrigerator.
Quick Answer
Homemade ketchup is a simple and flavorful condiment, easily made by simmering tomatoes and spices.
When the crisp air of autumn settles over New York City, my thoughts inevitably turn to cozy days spent in the kitchen, especially with Thanksgiving and Christmas just around the corner. There's nothing quite like the delightful aroma of simmering tomatoes and spices wafting through my apartment. This homemade ketchup recipe is a staple in my kitchen and a perfect way to elevate any holiday meal or casual gathering with friends.
A Perfect Condiment for Your Holiday Feast
Whether I'm serving it with roasted meats or using it as a dipping sauce for crispy fries, this rendition of ketchup is far superior to any store-bought version.
Why You'll Love This Recipe
- A fresh and flavorful alternative to store-bought ketchup.
- Customizable to suit your taste preferences with various spices.
- Perfect accompaniment for holiday meals and gatherings.
- Simple and rewarding process to make your own condiments at home.
- Quality ingredients result in a superior taste experience.
Ingredients
For this vibrant homemade ketchup, you will need:
Main Ingredients
- 1 (28-ounce) can of high-quality whole peeled tomatoes (San Marzano recommended)
- ¼ cup apple cider vinegar
- ¼ cup brown sugar (packed)
- 1 tablespoon Kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- ½ teaspoon allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- Pinch of crushed red pepper flakes (optional, for a touch of heat)
How to Make Homemade Ketchup (Step-by-Step)
This recipe for homemade ketchup is simple and rewarding, allowing you to create a delicious condiment from scratch.
Step 1: Combine Ingredients
In your saucepan, pour in the whole peeled tomatoes with their juices. Then add the apple cider vinegar, brown sugar, Kosher salt, onion powder, garlic powder, ground mustard, allspice, cinnamon, black pepper, and the optional crushed red pepper flakes.
Step 2: Simmer
Bring the mixture to a gentle boil over medium heat. As it starts to bubble, reduce the heat to low and let it simmer uncovered. You want to cook it until it thickens up nicely-about 30 to 40 minutes. Stir occasionally, enjoying the nutty aroma of the spices developing.
Step 3: Blend
Once the ketchup has thickened to your liking, remove the pot from the heat. Using an immersion blender, blend the mixture until smooth. If you desire a finer texture, pour the mixture through a fine-mesh strainer.
Step 4: Taste and Adjust
This is your ketchup, so taste it! If you like it sweeter, add a bit more brown sugar. If you want it tangier, a splash more of vinegar will do the trick.
Step 5: Cool and Store
Let your homemade ketchup cool completely. Transfer it to a clean glass jar and refrigerate. It will keep for about three weeks-if it lasts that long!
Common Mistakes to Avoid
- Skipping the Simmer: Don't rush this step! Simmering is key to developing those wonderful flavors. Cook long enough for it to thicken.
- Neglecting Taste Tests: Every tomato is different; don't forget to taste and adjust the seasoning to your preference.
- Using Low-Quality Tomatoes: Quality tomatoes make all the difference in flavor. Invest in good ones for the best results.
Tips and Tricks for Success
- You can easily double the recipe for larger gatherings.
- This ketchup pairs beautifully with roasted meats, burgers, or even as a spread on holiday sandwiches.
- Experiment with adding additional spices such as smoked paprika or fresh herbs for a unique twist.
Variations
- Substitute apple cider vinegar with balsamic vinegar for a deeper flavor.
- Use honey or maple syrup in place of brown sugar for a different sweetness.
- Add a splash of Worcestershire sauce for a complex, umami flavor.
- Incorporate fresh herbs like basil or thyme for a fresh twist.
How to Serve
- Pair with crispy fries for a classic dip.
- Serve alongside roasted meats like chicken or pork.
- Use as a spread in holiday sandwiches or sliders.
- Elevate grilled burgers with a dollop of homemade ketchup.
Make Ahead and Storage
- Make Ahead: You can prepare the ketchup up to two weeks in advance.
- Storage: Store in an airtight glass jar in the refrigerator for up to three weeks.
- Reheating: Reheat gently on the stove or in the microwave before serving.
- Freezing: Not recommended, as the texture may change upon thawing.
Recipe Notes / What I Learned
Through testing this recipe, I discovered just how rewarding it is to create my own condiments from scratch. The homemade version not only tastes fresher, but it also allows me to customize the flavors, making it a special addition to my holiday spreads. Each time I make this ketchup, I'm reminded of how simple ingredients can come together to create something truly delightful.
Yield and Serving Size
Yield: 2 cups · Serving Size: 2 tablespoons
Nutrition Snapshot
Estimated Nutrition Per Serving: ~30 calories · 0g protein · 8g carbs · 0g fat
Recipe by:
Savory Homemade Ketchup for Holiday Feasts
Ingredients
Equipment
Method
- Combine all ingredients in a saucepan: whole peeled tomatoes with their juices, apple cider vinegar, brown sugar, Kosher salt, onion powder, garlic powder, ground mustard, allspice, ground cinnamon, black pepper, and optional crushed red pepper flakes.
- Bring the mixture to a gentle boil over medium heat. Once bubbling, reduce the heat to low and let it simmer uncovered for 30 to 40 minutes until thickened.
- Remove from heat and blend until smooth using an immersion blender. For a finer texture, strain through a fine-mesh strainer.
- Allow the ketchup to cool completely. Transfer to a clean glass jar and refrigerate.
Notes
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you prefer using fresh tomatoes, aim for about 2 pounds of ripe, flavorful tomatoes. Just be sure to remove the skins and seeds before blending.
How can I make my ketchup spicier?
If you want to add some heat to your homemade ketchup, consider increasing the amount of crushed red pepper flakes or adding a dash of cayenne pepper during the cooking process.
Can I preserve the ketchup for longer than three weeks?
For longer storage, you can can the ketchup using proper canning techniques or freeze it in airtight containers. Just be sure to leave some headspace if you choose to freeze it, as it will expand.
