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Epicurious

Homemade Ketchup

4.1

(28)

Making your own ketchup may seem a bit over-the-top, but we promise it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup.

Cooks' note:

Ketchup can be chilled up to 3 weeks.

Recipe information

  • Total Time

    3 hours

  • Yield

    Makes about 2 cups

Ingredients

1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt

Preparation

  1. Step 1

    Purée tomatoes (with purée from can) in a blender until smooth.

    Step 2

    Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

    Step 3

    Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

TagsCondimentAmericanCanned TomatoTomatoVegetableOnionRoot VegetableDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadSimmerBlenderGourmet

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