I had never thought of making my own ketchup until I read the ingredients on the label of a store-bought bottle. I couldn’t even pronounce half of them, so I figured that they must be preservatives and stabilizers. I believe that if these ingredients aren’t available at a supermarket, you shouldn’t be eating them.
NotesStore ketchup in a covered container in the refrigerator for up to 2 months.
When seeding the tomatoes, just core them, cut them in half crosswise and squeeze them like a sponge. The seeds extract fast this way.
Makes2 cups (500 mL)
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturesavory, sweet, tangy
Type of DishCondiments
- 3 vine-ripened tomatoes (each about 6 oz/175 g), cored, cut in half and seeded (see Notes)
- ½ onion, quartered
- ½ cup (125 mL) tomato paste
- ½ cup (125 mL) light corn syrup
- ½ cup (125 mL) vinegar
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) onion powder
- 1/8 tsp (0.5 mL) garlic powder
In work bowl fitted with metal blade, process tomatoes and onion until smooth, about 2 minutes.
Place mixture in a deep saucepan. Add tomato paste, corn syrup, vinegar, sugar, salt, onion powder and garlic powder. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened, for 20 minutes. Transfer to a bowl or container and let cool, uncovered, to room temperature.
Variation: Combine equal parts Homemade Ketchup and Traditional Mayonnaise for a simple salad dressing.
2005 George Geary