Ketchup Recipe

This easy recipe makes a small amount of spicy ketchup. The flavor from a homemade ketchup is superb and this recipe makes it easy to achieve with a relatively short time commitment. Homemade ketchup without having to prepare bushels of tomatoes to stir and simmer over a hot stove for hours. I simmered mine in my slow cooker or crock pot. Since there is no canning procedure involved with this recipe, your ketchup can be stored safely in the refrigerator for a month. If you weren't a ketchup person before, you certainly will be one now. Add a little liquid smoke to some of this and it turns into a fantastic BBQ sauce. A great side for your chicken wings or a superb addition to a simple grilled cheese sandwich. You decide. Fresh and tangy with a kick of spice. Photos and recipe inspired  by  Joy The Baker.


2 tbl olive oil
1 medium onion, chopped
1 clove of garlic, minced
1/2 can of tomato paste
1 tsp salt
1 tsp ground mustard
1/2 tsp Hungarian paprika
1/4 tsp ground allspice
1 tsp crushed red pepper flakes
1 28 ounce can diced tomatoes with juice
 1/2 cup brown sugar
1/4 cup apple cider vinegar
Heat the oil in a 3 quart saucepan over medium heat. Saute the onions about 6 minutes.Add the garlic and stir for about a minute.Add the tomato paste, salt, and all of the spices. Stir and simmer about a minute or until fragrant and the tomato paste is evenly distributed. Add brown sugar, vinegar and tomatoes. Stir to combine. Stir occasionally and simmer for about 45 minutes or until the mixture achieves a ketchup like consistency. When making this recipe, it was a very hot day, so instead of standing by the stove top, I placed my tomato mixture in my crock pot  for a couple of hours to thicken. I turned the pot to high setting and removed the lid. About 2 hours later, my ketchup was ready for the blender.
If you have an immersion blender you can use it at this point to smooth the cooled ketchup mixture.
I used a regular blender for this. Just remember to put small amounts in at a time and leave the lid slightly ajar when blending so that the warm contents won't burst upwards at you, making a mess! Pour small amounts of blended mixture into a small strainer.
Photo Courtesy Dreamstime

I am showing a picture of a similar strainer with similar sized holes as I used. Stir the blended ketchup mixture vigorously to push the ketchup through, minus the seeds. Scrape off the outside of the strainer periodically to allow mixture to pass through more easily. Taste the ketchup but keep in mind that the spicy heat does mellow as the ketchup cools. You can put it in jars at this point. I labelled mine with the date. 
Store the ketchup in glass jars in the fridge. Enjoy!!

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