home made tomoto ketchup

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?