Homemade Ketchup Is Easy
We ran out of ketchup at home and figured how difficult could it be to make homemade ketchup? So I looked up a few recipes and I combined a few and came up with the one I have listed below. It has a lot of great tomato flavor and you can also control the tanginess and sugar level really easily. So if you like your ketchup a bit more tangy you can add in a bit more vinegar. And if you want to make this keto or low sugar you can swap out the brown sugar just as easily. Homemade ketchup is a lot easier than I thought it was going to be to make, so this just might stick around.
Equipment Is Optional
In this recipe I use an immersion blender, but if you don’t have one you can also use a regular blender or a food processor too. Or if you don’t want to use anything you can just swap out the whole spices in the recipe for ground. And then also use tomato sauce instead of the crushed tomatoes.
Deliciously Homemade: A Perfectly Tangy Homemade Ketchup
Ingredients
- 1 tbsp Olive Oil
- 1/2 Onion
- 1 Garlic Clove
- 1 tbsp Tomato Paste
- 1 15oz can Crushed Tomatoes
- 1/4 tsp Mustard Powder
- 1 whole Clove Bud 1 whole clove
- 1 whole Allspice Just one berry
- 1/4 cup Brown Sugar
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Apple Cider Vinegar
Instructions
- Heat up olive oil in sauce pan over medium heat.
- Once oil is hot add in onion and garlic and cook until translucent.
- Add in tomato paste and let it cook for about a minute.
- Add in the can of crushed tomatoes and stir in rest of ingredients.
- Cook for about 5 minutes to let the flavors blend together and the tomatoes can cook down.
- Blend with an immersion blender or move to a blender and process until your desired consistency is created.
- Adjust any spices or vinegar depending on the flavors you enjoy.
- Let cool and then move to any jar you'd like to keep it in for about a month.
Notes
If you’re looking for more tomato recipes check out this one where I made a few different fresh and roasted salsas!
