How is ketchup made from scratch?

There are a variety of ways to prepare ketchup from scratch. We love this recipe because we roast the fresh tomatoes, onion, and garlic, giving this a distinct jammy-roasted flavor! The ketchup is then simmered on the stovetop. Our quick version simply whisks ingredients together in a bowl.

How long will homemade ketchup last?

Two months in the fridge if sealed properly.

What are the five main ingredients in ketchup?

Tomatoes, sugar, vinegar, salt, spices, and seasonings. For the sugar, we use maple syrup, but you could also try brown sugar or honey.

Why is my homemade ketchup not thickening?

It probably means you need to simmer it down further, allowing it to release liquid and thicken.

Why make homemade ketchup?

Store-bought brands like Heinz ketchup are highly processed, high in sweetener, and include ingredients like high fructose corn syrup. With a homemade recipe you get to control the ingredients.

Jammy Roasted Ketchup

Name: Homemade Ketchup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: american
Ingredients: 3 lbs tomatoes, chopped, drained; 1 fat red onion, big chopped; 1 head garlic; 1/4 cup extra virgin olive oil; 1 teaspoon salt, more for finishing; 1 teaspoon black pepper; 1/3 cup red wine vinegar or apple cider vinegar; ¼ cup real maple syrup; 1 tablespoon molasses; 1 ½ teaspoons paprika; 1 teaspoon allspice; ½ teaspoon cinnamon; 1/2 teaspoon ground ginger; ¼ teaspoon ground cloves; pinch cayenne- optional

Description

How to make jammy roasted ketchup from scratch using fresh tomatoes. It requires only 15 minutes of hands-on time! Makes 2 cups. See the recipe post for a fast cheater version! Recipe adapted from Joe Yonan’s Cookbook

Ingredients

Units

3 lbs tomatoes, chopped, drained
1 fat red onion, big chopped
1 head garlic
1/4 cup extra virgin olive oil
1 teaspoon salt, more for finishing
1 teaspoon black pepper
1/3 cup red wine vinegar or apple cider vinegar
1/4 cup real maple syrup
1 tablespoon molasses
1 1/2 teaspoons paprika
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch cayenne- optional

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Instructions

Preheat oven to 400F
Chop tomatoes into 1-inch chunks and place them in a colander, tossed with a generous pinch of salt. Catch the juices and drink it!
Line an extra large sheet pan with parchment paper. Chop the onion into 1-inch chunks and place on the sheet pan. Slice the top end of the head of garlic so the cloves are exposed. Wrap the garlic with parchment and place it on the sheet pan. Press any excess water out of the tomatoes using your hand, then add them the sheet pan with the onion, tossing all with the olive oil with salt and pepper.
Roast in the oven until the tomatoes are caramelized, the onion is cooked through and the garlic is tender, about 1 hour.
Scoop the tomato-onion mixture and any liquid into a medium saucepan. Squeeze the garlic cloves from their peels and add to the pot. Add the vinegar, maple syrup, paprika, allspice, cinnamon, ginger and cloves, and give a stir.
Using an immersion blender, blend until relatively smooth. Cook this over med-low heat to thicken, stirring occasionally, with a lid open slightly to prevent spattering, allowing it to cook off liquid and thicken, about 20- 30 minutes.
Taste, adjust salt (I usually add ½ teaspoon more), maple syrup, and acid (vinegar) to your liking.

Notes

Feel free to play with the spices- I love adding ground ancho chili or chipotle for a smoky kick.

Ketchup will last 2 months in an airtight container in the refrigerator or can be frozen for up to 6 months. I have not tested canning this recipe.

Nutrition

Serving Size: 2 tablespoons
Calories: 76
Sugar: 7.1 g
Sodium: 152.6 mg
Fat: 3.8 g
Saturated Fat: 0.6 g
Carbohydrates: 10.6 g
Fiber: 1.6 g
Protein: 1.2 g
Cholesterol: 0 mg