How to Make Tomato Ketchup

Making tomato ketchup at home is a healthier alternative to processed ketchup. By preparing it yourself, you'll limit the amount of chemical additives and preservatives in your everyday life. Plus, it tastes amazing.

Ingredients

Ketchup #1:

28 oz. can of whole, peeled tomatoes or 2 lbs. (32 oz.) fresh diced tomatoes
1/4 tsp. (1.25ml) of allspice
1/4 tsp. (1.25ml) of celery seed
1/4 tsp. (1.25ml) of chile flakes or cayenne pepper
1 cinnamon stick
3 whole cloves
1 medium onion, chopped
1 garlic clove, peeled and crushed
1/2 tsp (2.5ml) of mustard seed
1/4 cup (2 oz.) of brown sugar
1/2 cup (4 oz.) of white vinegar
1 1/2 tsp (7.5ml) of salt

Ketchup #2:

2kg tomatoes, fresh and ripened
5-6 cloves garlic
2-3 onions
200g sugar
Red chillies
2 tablespoons salt
Freshly ground black pepper
2ml vinegar
Mixed spice to taste
5g preservative, e.g., sodium benzoate

Method 1

Method 1 of 2:
Ketchup #1

1
Place a 28 oz. can of whole, peeled tomatoes or 2 lbs. (32 oz.) of fresh diced tomatoes in a large pot.
2
Add 1/4 tsp. (1.25ml) of allspice, 1/4 tsp. (1.25ml) of celery seed and 1/4 tsp. (1.25ml) of chile flakes or cayenne pepper.
3
Mix in 1 cinnamon stick, 3 whole cloves, 1 medium chopped onion, 1 peeled and crushed garlic clove and 1/2 tsp. (2.5ml) of mustard seed.
4
Cook over medium heat and stir occasionally for approximately 45 minutes to 1 hour or until the onions are soft.
5
Remove from heat and allow to cool.
6
Put the mixture into a blender or food processor.
- Depending on the size of your blender or food processor, you may have to do this in a few small batches.
7
Blend on high speed for about 1 minute or until pureed.
8
Strain through a small holed strainer or cheesecloth, squishing well.
- You may choose to skip this step if you prefer a heartier ketchup with more pulp.
9
Return the strained liquid back to the pot.
10
Add 1/4 cup (2 oz.) of brown sugar, 1/2 cup (4 oz.) of white vinegar and 1 1/2 tsp (7.5ml) of salt to your tomato mixture.
11
Cook over medium heat, stirring constantly, until it reaches the desired thickness.
12
Remove from heat and allow to cool.
13
Transfer to a glass jar or storage container with a lid.
14
Keep in the refrigerator.
15
Use within 3 weeks.

Method 2

Method 2 of 2:
Ketchup #2

1
Wash the fresh tomatoes. Chop into small pieces.
2
Chop the garlic cloves into small pieces of garlic. Dice the onions finely.
3
Blend or grind the chopped ingredients together in a blender or grinder for 2 to 3 minutes.
4
Cook the ground ingredients in half a liter of water. Add the sugar, red chillies, salt, black pepper. Cook well.
5
When the sauce reaches a thick consistency, add vinegar, mixed spice and preservative.
6
Cook for 1 minute, then turn off the stove. Cool it and transfer to sterilized bottles. Your pure and delicious ketchup is obtained.

Community Q&A

Question

If I don't use any preservatives, how should I store the ketchup?

Community Answer

In the fridge. The cold helps slow down any biological or chemical reactions.
Question

Can I make tomato ketchup without using vinegar?

Community Answer

You need the vinegar to preserve the ketchup, and to add the slight tart edge. You may substitute apple cider vinegar or lime/lemon juice, though the white vinegar really tastes best.