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    Home » Homemade Staples

    Homemade Ketchup

    Published: Jun 16, 2021 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Bottle of homemade ketchup

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    I know. You're probably wondering why I would suggest your making homemade ketchup rather than just buying a bottle of the well-known condiment at the store. While there are some good ketchup brands out there that focus a bit more on making it healthful, much of the ketchup on the market doesn't come close to being healthful. They are full of additives, preservatives, and often high-fructose corn syrup.

    Reasons to make homemade ketchup

    • You can control how much sugar, if any, is in it.
    • It's easy.
    • It's delicious.
    • It's fresh.
    • You can pronounce the names of all the ingredients.

    Knowing how to make homemade ketchup ensures that you'll never run out! You can make it easily in less than 30 minutes with ingredients that you probably already have on hand ... and can pronounce the names of! Homemade ketchup keeps a long time in the fridge, and the taste is amazingly better than store-bought brands.

    Print Recipe Jump to Recipe

    Let's get started!

    As many delicious things, homemade ketchup starts with onions and garlic. Saute them till they are just tender, then add the spices.

    onions and garlic on cutting board

    The spices I use are cloves, allspice, chili powder, and paprika, along with a little brown sugar, tomato paste, apple cider vinegar, and Dijon mustard. Feel free to play around with other spices, such as cinnamon or cayenne, too. This is just what I've found that we really like.

    I like to stir that all around to mix it really well before adding the tomatoes.

    Spices, salt, sugar, mustard, vinegar premeasured

    What kind of tomatoes should I use?

    You can use diced tomatoes, whole tomatoes, or crushed tomatoes. It doesn't really matter because in the end, everything ends up in the blender anyway.

    Tomatoes as the base

    Cook the mixture on low heat for about 20 minutes or until it thickens. Transfer it to the jar of a blender and blend till smooth.

    I love to use pretty bottles, but you can also just put it in canning jars or any other container you have.

    Funneling the ketchup into a bottle

    Homemade ketchup will keep for a long time in the fridge, but with a condiment this tasty, it probably won't last long!

    Homemade ketchup in a bottle
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    Recipe

    Homemade ketchup in a bottle

    Homemade Ketchup

    Tammy Circeo
    Knowing how to make homemade ketchup ensures that you'll never run out! You can make it easily in less than 30 minutes with ingredients that you probably already have on hand ... and can pronounce the names of! Homemade ketchup keeps a long time in the fridge, and the taste is amazingly better than store-bought brands.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Condiments
    Cuisine American
    Servings 4 cups

    Ingredients
      

    • oil for sauteeing
    • ¾ cup yellow onion This is about 1 medium onion
    • 2 cloves garlic chopped small
    • 1 28-ounce can crushed tomatoes You can use whole tomatoes or diced tomatoes, too, because they all end up in the blender!
    • 3 Tablespoons tomato paste
    • ¼ cup apple cider vinegar
    • 1½ teaspoon Dijon mustard
    • ¼ cup brown sugar
    • ½ teaspoon salt
    • ⅛ teaspoon cloves
    • ¼ teaspoon allspice
    • ¼ teaspoon chili powder
    • 1 teaspoon paprika

    Instructions
     

    • In a medium saucepan over medium heat, saute the onion till it is soft, 8-10 minutes. Add the garlic, crushed tomatoes, tomato paste, Dijon mustard, apple cider vinegar, and brown sugar. Cook, stirring till the brown sugar is fully dissolved. Add the salt and spices.
    • Cook over medium-low to medium heat until thickened, 20-30 minutes.
    • Transfer to the jar of a blender and puree until smooth.
    • Store in jars or bottles in the refrigerator.
    Keyword homemade, homemade ketchup, ketchup
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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