The ketchup should be thick enough that when you drag a wooden spoon across the bottom of the pot, it leaves an empty trail that does not fill in right away. Add more water if necessary to keep it from thickening too much. You can always add a little more if you want a little more tang. Start small when you add the vinegar. ), Make Crispy Deep-Fried French Fries at Home, 3 Easy Ways to Make Homemade Tomato Paste, Easy-to-Make Recipe for Homemade Mulberry Jam, How to Process Foods in a Water Bath Canner, What to Use If You Do Not Have Tomato Sauce, Spaghetti Napolitan (Japanese Ketchup Pasta), Easy Raspberry Jam With Frozen or Fresh Berries, Japanese Onion, Ginger, and Carrot Salad Dressing. White vinegar can also be used. White vinegar can also be used. 10-12 oz. If after 15 minutes you find that you added a little too much water and the ketchup is too thin, raise the heat to medium-high and cook for a few minutes, stirring constantly, to boil off the excess liquid. I love to hear from you on Facebook, Pinterest, and Instagram! I’m on a mission to take the fear out of from scratch, whole foods cooking & share easy to make, approachable recipes that you can get excited about making! It has high fructose corn syrup - that's why we make our own. The spices can be altered for taste. If you like a loose ketchup, add another 1/4 cup of liquid. It's totally up to you. You can use homemade versions of these already-preserved foods, but substituting their fresh counterparts will yield a totally different taste that is nothing like the familiar commercial product. For the best texture and taste, we prefer dried. If you want more tang, add a little more at a time. Note that the unopened, sealed jars are still safe to eat beyond a year, but the quality will decline after 12 months. https://www.yummly.com/recipes/homemade-ketchup-with-tomato-sauce Once you open a jar, store it in the fridge just as you would ketchup from the store. You can use white vinegar also or even cut the vinegar with some water. 5 Minute Homemade Ketchup that's made (almost) from scratch! What I love most about this recipe is that you can easily adjust it to your own taste! Paired with some simple homemade fries and, well, is there anything better than ketchup and fries? Now that you have your own ketchup, you can make these other condiments, too! Add more sugar for a sweeter ketchup. Bring the ingredients to a boil over medium heat, stirring frequently. If you run out of ketchup and can't get to the store, you can make your own at home using common pantry staples. Also, this made for a thicker ketchup. Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. Kept in an airtight container in a fridge and it will last a month. Because in addition to the time, it's far from cost effective. Well, our ketchup is tomato paste, vinegar, and a load of spices. If you make this recipe and what you think! Store in an airtight container and refrigerate and overnight for the flavors to develop. Screw on canning lids and process in a. Add more cayenne for a spicier ketchup. Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them … This tomato ketchup recipe uses tomato paste and powdered onions and garlic. of tomato paste 1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). Why buy it in the bottle when you can have your own 5 Minute Homemade Ketchup that you can tailor to your own specific taste? Heat a large saucepan with extra virgin olive oil over medium heat, add chopped onion and sautée until translucent. Get daily tips and expert advice to help you take your cooking skills to the next level. Transfer it to clean glass jars (it is not necessary to sterilize the jars for this recipe). Honestly, I think I spent most of that time finding the spices I wanted than everything else. May 12, 2015 by Tracy | Updated July 15, 2020 This post may contain affiliate links. Then pour in the pureed tomatoes. Dried herbs and spices such as cinnamon, allspice, dried oregano, paprika Turn a can of tomato paste into a jar of ketchup. Ok it's "almost" because making your own tomato paste from Scratch takes quite a bit of time, and honestly, it's one of the  few things I will opt to buy over making. Home » Gluten free » 5 Minute Homemade Ketchup. Read my disclosure policy. You can use homemade versions of these already-preserved foods, but substituting their fresh counterparts will yield a totally different taste that is nothing like the familiar commercial product. Bring to a boil, then reduce the heat and simmer for 45 minutes (or up to 1 hour/60 minuteto let the … I used apple cider vinegar because we like a tangier ketchup. With a base of tomato paste and some vinegar, then you can add whatever spices you want for your own taste. That ketchup from the store? Use as a side or condiment and store the rest in an airtight container in the fridge for a month. Read More…. Why? This delicious homemade tomato ketchup is ready in 30 minutes (45 minutes if you take the extra step of canning it). Cover and store in the refrigerator for up to a month, or follow the canning instructions below. So we chose to buy it - but if you feel like giving it a shot, go for it! 1/2 teaspoon kosher (or medium-grain sea salt), Optional: 1 small pinch of ground cayenne pepper, For long-term (up to a year) storage at room temperature, be sure to leave 1/2-inch headspace between the surface of the ketchup and the rims of the jars. Do not let it burn. This tomato ketchup recipe uses tomato paste and powdered onions and garlic. If you want more tang, add a little more at a time. Combine all of the ingredients in a small pot, using just 1/2 cup of the water to start. Taste and add additional spices if desired. add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). Stir every few minutes, scraping the mixture away from the sides of the pot and making sure that it isn't sticking to the bottom. Once the mixture reaches a boil, reduce the heat to low and simmer the ketchup for 15 minutes. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Turn off the heat and let the ketchup cool for 5 minutes. There anything better than ketchup and fries eat beyond a year, but the quality will after! Of liquid botanist who has written five books on foraging and preserving food and fries database. For this recipe ) use white vinegar also or even cut the vinegar with some simple fries... 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