Ketchup is a staple condiment in many households, commonly used on everything from burgers and fries to hot dogs and meatloaf. However, the bottled ketchup you find in your local grocery store is often filled with preservatives, artificial flavors, and high amounts of high fructose corn syrup and salt. If you’re looking to enjoy a healthier and more flavorful version of this popular sauce, why not try making your own homemade ketchup?
Not only is homemade ketchup healthier for you, but it also allows you to customize the flavors to your liking. You can play around with different spices and herbs, adjust the level of sweetness and tanginess, and even use locally sourced ingredients for a truly unique and delicious ketchup that you won’t find in any store.
In addition to being a condiment, homemade ketchup can also be used in various recipes. You can use it as a base for barbecue sauces, marinades, or even as a pizza sauce. It’s a versatile ingredient that can add a burst of flavor to any dish.
Homemade Ketchup
Ingredients
- 1 tsp Extra Virgin olive oil
- 1/2 cup Diced onion or shallot
- 2 Cloves garlic chopped
- 1 inch Fresh Ginger chopped Substitute 1 tsp ground ginger if you do not have fresh.
- 2 Tbsp Tomato paste
- 28 oz Can whole peeled tomatoes
- 2-5 Tbsp Brown Sugar You can substitute honey, maple syrup, coconut sugar, or date sugar. If you do substitute you can also add a little molasses to mimic that brown sugar.
- 1/4 cup Apple cider vinegar
- 1/4 tsp Allspice
- 1/4 tsp Crushed red pepper optional
- 1/4 tsp Cinnamon I like my saigon cinnamin for this
- 1/2 tsp Kosher salt
- 1/2 tsp White pepper
- 1-2 tsp Worstershire sauce
recipe for yogurt whey if using to ferment your ketchup
Instructions
- In a small saucepan over medium-high heat add the olive oil.
- Add the onion and sautee for about 2 minutes until they are translusent.
- Add the garlic and ginger and saute for 2 more minutes.
- Add the tomato paste and cook stirring for 2 more minutes.
- Add the tomatoes and mash using a potato masher.
- Add all the rest of the ingredients and bring to a simmer.
- Reduce the heat to maintain a gentle simmer and simmer for 20 minutes.
- Taste your ketchup and If you like a sweeter ketchup, you can add more honey or brown sugar. For a tangier flavor, increase the amount of apple cider vinegar, or add more salt and spices if you like.
- Off the heat using an immersion blender, food processor, or blender and process until smooth.
- Once cooled store in the refrigerator in an air-tight container.
- It should last in the fridge for about 2 months
Fermenting for added shelf life
- Once cooled add two Tbsp yogurt whey and stir well.
- Cover and let sit at room temp. for 6 to 8 hours.
- It will now stay in your fridge for up to 4 months and have added probiotics