home made tomoto ketchup

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There’s something deeply satisfying about making your own condiments, and this homemade tomato ketchup delivers rich, tangy-sweet flavor without the preservatives and artificial ingredients found in many store-bought versions. Whether you’re dipping crispy fries, slathering burgers, or simply looking to elevate your pantry staples, this ketchup recipe brings that nostalgic taste—with a homemade touch.

Ingredients:

  • 2 lbs (900 g) ripe tomatoes, chopped

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1/2 cup apple cider vinegar

  • 1/4 cup brown sugar (adjust to taste)

  • 1 tbsp tomato paste

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 1/4 tsp ground allspice

  • 1/4 tsp ground cloves

  • 1/4 tsp cinnamon

  • 1/8 tsp cayenne pepper (optional, for mild heat)

  • 1 tbsp olive oil

  • Instructions:

    1. Sauté Aromatics:
      Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until softened (about 5 minutes).

    2. Cook Tomatoes:
      Add the chopped tomatoes and cook for about 20 minutes, stirring occasionally, until tomatoes are soft and breaking down.

    3. Blend Smooth:
      Remove from heat. Use an immersion blender (or transfer to a blender) to puree the mixture until smooth.

    4. Strain (Optional):
      For extra-smooth ketchup, strain the puree through a fine mesh sieve to remove skins and seeds.

    5. Simmer with Spices:
      Return the strained puree to the pot. Stir in the vinegar, brown sugar, tomato paste, salt, pepper, and remaining spices.

    6. Reduce:
      Simmer uncovered over low heat, stirring occasionally, for about 45–60 minutes or until thickened to your desired consistency.

    7. Cool & Store:
      Let cool, then pour into sterilized glass jars or bottles. Store in the refrigerator for up to 3 weeks.

    8. Would you like a version of this recipe that’s shelf-stable for long-term storage or canning?

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