Homemade Ketchup
This recipe for Homemade Ketchup, using fresh tomatoes, is so easy to make. You control everything, including what type of sweetener and how much of it.
Ingredients
- 2 - 3 pounds fresh ripe red tomatoes stemmed (skin removed if desired) or 2 (28-ounce) canned tomatoes in puree
- 2 tablespoons mild oil such as olive or grapeseed
- ½ cup chopped onion or shallot
- ¼ to ⅓ cup sugar or alternative sweetener to taste
- ½ cup cider or white balsamic vinegar
- Salt to taste
Instructions
- If using fresh tomatoes: Cut the tomatoes into pieces. Heat the oil in a heavy bottom pot of Dutch oven, add the onion or shallot and allow them to sweat for a few minutes to release their juices; add the tomatoes and stir while they break down. Allow to simmer for ½ hour. Cool slightly and put through a food mill to remove the skins and seeds. Return the puree to the pot along with the remaining ingredients. Cook, uncovered, over low heat for 1 ½ to 2 hours or until very thick. Stir occasionally to keep the ketchup from sticking to the bottom of the pot. Allow to cool, taste, and adjust seasoning. Put into an air-tight container and refrigerate for up to 8 weeks.
- If making with canned tomatoes: Heat the oil in a large heavy pot or Dutch oven; add the onion or shallot and allow to sweat and release their juices. Blend the tomatoes along with the onion in a blender until smooth. (If any seeds exist, put through a fine sieve to remove them). Return mixture to the pot along with the remaining ingredients. Continue as above.
Notes
LindySez: As there are no added preservatives – Homemade Ketchup will stay fresh in the refrigerator for about 6 – 8 weeks. It could also be frozen, although that makes it a little hard to spread (haha). Thaw and stir vigorously before using.
Tried this recipe?Let us know how it was!