Homemade Ketchup
If you like ketchup as much as I do, you’ll love this recipe for homemade ketchup. It’s packed with so much aromatic goodness that you’ll wonder why you ever used store-bought. It’s the best way to jazz up a burger and fries and feel good all the other times you reach for ketchup!
Ingredients
1 28 oz can of chopped tomatoes
1 5.5 oz can tomato paste
1 large onion, chopped
1 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
2 tablespoons ground nutmeg
1/2 teaspoon ground allspice
2 or 3 bay leaves
a sprinkle or two Salt and Pepper
1 5.5 oz can tomato paste
1 large onion, chopped
1 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
2 tablespoons ground nutmeg
1/2 teaspoon ground allspice
2 or 3 bay leaves
a sprinkle or two Salt and Pepper
Instructions
Toss all the ingredients into a large saucepan. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces one-half, about 30 minutes.
Here’s a trick to determine whether a liquid has reduced by half. In this recipe, stand a wooden spoon in the pot and mark the ketchup’s level on it. Use that mark as a reference to know when the mixture has reduced by half.
Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess), and then purée the mixture in a food process, blender or in the pot using an immersion blender.
Get some French fries and start dipping!
Here’s a trick to determine whether a liquid has reduced by half. In this recipe, stand a wooden spoon in the pot and mark the ketchup’s level on it. Use that mark as a reference to know when the mixture has reduced by half.
Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess), and then purée the mixture in a food process, blender or in the pot using an immersion blender.
Get some French fries and start dipping!
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
If you’re a fan of garlic, toss a whole head of peeled cloves into the pot. After the sauce is reduced, try adding your favourite hot sauce until the ketchup is pleasingly spicy.
Hi chef
I am wondering if this recipe for Ketchup is Gluten Free?
Gluten is found in grains, so unless there is wheat in the all-spice, I don’t think it can be “gluten-with”
Hi Chef
I am wondering if this recipe for Ketchup is Gluten free??
Do you have a recipe that eliminates the half cup of sugar or aspartame etc?
Yeah, just do not put those things in
I’ve been searching for a ketchup recipe with specific instructions beyond “throw it in and mix it up” forever!
Thanks so much, can’t wait to try this:)
Love it! Nothing like fresh ketchup. Thank you Mr. Smith.
I have a web page for my business and there is a link to my blog on it, it want to show the blog posts on the webpage not just the link and I can’t figure out how to do it. Any help would be appreciated.
I found using this with brown sugar and mustard makes an excellent sweet n sour sauce….i think the next batch will have less nutmeg and less vinegar
Wow! Ketchup. Tastes great.
I make my own ketchup, and don’t wait for it to cool, I use a jam kettle, which is large flat bottomed, and an immersion blender to blend the chopped fresh tomatoes and whatever else is going in, once its slightly cooked. This version is ok, but as a diabetic, it has way too much sugar. My recipe has two tablespoons, and no tomato paste which if your read the can ingredients almost always has sugar listed as the second ingredient, meaning its loaded with sugar.
This is not a bad recipe, just not one I would use, I do like the tip for how its judged to be reduced and will have to remember that for next season of making.
Hi there one other question must I refrigerate this all right away or can it remain at room temperature till needed?
your last part…Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess),
does this mean just leave it in the pot? how long? do i need to stir it from time to time?
Michael,
Could I please have your recipe/ method to make vanilla. Heard you talk on your show about your homemade vanilla. Gave it a try once, not a good result. Did something wrong! Help!
Would be much appreciated! Thnx
Thnx for the ketchup recipe, been looking for one for a while.
Can you use fresh tomatoes instead? Would that change the taste?
I tried and loved but next time I will try to use a bit less vinegar, maybe 2/3 or 3/4 cup instead, I could really taste the vinegar. But very good spices combination!
see that is my thought to i can just taste the vinegar a bit to much
What kind of onion do I use? Do I drain the liquid from the tomatoes?
If I were to split the batch, could I freeze half and maintain quality?
Hi Chef Michael I was watching you show today and I had seen a recipe for your homemade mustard do you think you can post it on your website please.
Thank you
Molly
This looks fantastic! I will try it soon. BTW, how do you feel about my pinning this recipe to Pinterest?
We just discovered coconut palm sugar – it is delicious and apparently good to use if you are diabetic – any thoughts on that?
I made this with my son who is a ketchup nut. One thing I would change is the amount of nutmeg. 2 tbsp is too much and definitely over powers the other flavors. I would cut back to 1 tbsp or 2 small tspn.
Sorry for the double message :)
Don’t worry about it.
Hi there, I was wondering if was to substitute Stevia for the sugar how much would I need to use?
Half a cup of sugar is equal to half a teaspoon of Stevia.
Hi there just curious if I was to substitute stevia for the sugar, how much would i use?
If you substitute Stevia for sugar, you need to use half a teaspoon. The form of Stevia, whether it be the powdered extract or the liquid concentrate, doesn’t matter. Half a cup of sugar is equal to half a teaspoon of Stevia.
a 28 ounce can of tomatoes is equal to about 10-12 regular roma tomatoes.
One beefsteak tomato is equal to about 2 roma tomatoes.
Do you not remove the bay leaves before blending this? Just wondering…
Yeah, remove the bay leaves.
oops i just blended it all lol
How long will this keep if refrigerated?
6 months or until it starts to smell funny.
I am in love with this homemade Ketchup recipe! So, So good! I will do a post on my blog about this delicious recipe (http://glutenfreedelightfullydelicious.com/?p=7506) with a link to your site tomorrow. Thank you Chef Michael for this amazing recipe, Ina
I have been looking for a good homemade ketchup recipe for a while now, I think I found it!