Tomato Ketchup Recipe
Tomato ketchup is a beloved condiment found in nearly every kitchen. Whether you’re dipping crispy fries, spreading it on a burger, or using it as a base for sauces and marinades, ketchup is a go-to favorite. But have you ever tried making it at home? With just a handful of ingredients and a little time, you can whip up a batch of homemade tomato ketchup that’s fresher, healthier, and far more flavorful than anything from a bottle.
Why Make Ketchup at Home?
Store-bought ketchup often contains high-fructose corn syrup, preservatives, and artificial flavors. Homemade ketchup gives you full control over the ingredients, allowing you to adjust the sweetness, acidity, and spice level to your liking. Plus, the rich, deep flavor of homemade ketchup made from real tomatoes is unbeatable.
Ingredients
Here’s what you need to make a simple and delicious batch of tomato ketchup:
- 1 kg ripe tomatoes, chopped
- 2 medium onions, chopped
- 4–5 garlic cloves
- 1-inch piece of ginger
- ½ cup sugar (adjust to taste)
- ¼ cup white vinegar
- 1 tsp salt
- 1 tsp red chili powder (optional, for a spicier kick)
- ½ tsp ground allspice or garam masala (optional)
- 1 tbsp olive oil or any neutral oil
Instructions
Step 1: Cook the Tomatoes
- Heat oil in a large pan over medium heat.
- Add chopped onions, garlic, and ginger. Sauté until fragrant and the onions turn translucent.
- Add the chopped tomatoes and cook until soft and mushy (about 15–20 minutes).
Step 2: Blend and Strain
- Allow the mixture to cool slightly.
- Blend the cooked mixture into a smooth puree.
- Strain through a fine sieve to remove skins and seeds, resulting in a silky texture.
Step 3: Simmer the Ketchup
- Return the strained puree to the pan.
- Add sugar, salt, vinegar, chili powder, and allspice or garam masala if using.
- Simmer on low heat for 20–30 minutes, stirring occasionally, until thickened to your desired consistency. It should coat the back of a spoon.
Step 4: Cool and Store
- Let the ketchup cool completely.
- Pour into sterilized glass bottles or jars.
- Store in the refrigerator for up to 3 weeks.
Tips and Variations
- Sweetness Level: Adjust sugar based on the natural sweetness of your tomatoes.
- Tanginess: White vinegar gives classic tang, but you can experiment with apple cider vinegar or lemon juice.
- Spices: For a more aromatic version, add a cinnamon stick, bay leaf, or cloves while simmering (remove before blending).
Serving Ideas
- Use as a classic dip for fries, nuggets, or grilled cheese.
- Spread on burgers, sandwiches, or wraps.
- Stir into barbecue sauce, meatloaf glaze, or pasta sauces for added richness.
Once you try this homemade tomato ketchup recipe, you’ll find it hard to go back to the store-bought version. It’s rich, naturally sweetened, and free from preservatives—perfect for families who care about real food. Plus, it’s a fun project that brings out the joy of cooking from scratch!
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