Homemade Ketchup from Fresh Tomatoes
This is a simple to make homemade ketchup that is a great alterantive to what you can find in the store. The best part is you can customize this receipe to make your perfect ketchup.
Servings 8 oz
Equipment
- Stock Pots
- Mesh Strainer
- Jar
Ingredients
- 2.5 lbs tomatoes
- ¼ cup apple cider vinegar
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 3 tablespoon brown sugar
Instructions
- Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins, mashing them to help them cook down.
- Strain through a mesh strainer into a smaller pot or bowl, to remove the skin and the seeds from the tomatoes.
- Once it is strained, add the remaining ingredients and bring to a boil.
- Reduce the heat to a simmer and cook until thick, stirring occasionally, for about an hour.
- Puree the mixture in a food processor or blender, or use an immersion blender to get the prefect consistency.
- Transfer to jars to cool.
Notes
This homemade ketchup will keep for up to 2 weeks in the fridge.
If you don’t have apple cider vinegar, you can use white vinegar, which will result in a tangier ketchup. You can add more sugar to balance it out.
For a spicier ketchup, add your favorite spicy peppers or cayenne pepper powder.
This is a small batch yield. If you have a larger family or just really love ketchup, double this recipe.