Ketchup homemade from scratch Recipe

Name: Ketchup homemade from scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb ripe red tomatoes, quartered; 1 red bell pepper, cored, seeded and chopped; 1 garlic clove, thinly sliced; 3 medium red onions, finely chopped; 1 tbsp mustard seeds; 1 tbsp black peppercorns; 1 tbsp allspice berries; 2 tsp whole cloves; 2 tsp celery seeds; 1 thin slice of fresh ginger; 1 cinnamon stick; 2 bay leafs; 1 8x8 inch piece of cheesecloth for spice bag; 1/2 cup packed dark brown sugar; 1 cup apple cider vinegar; 1 tsp sweet paprika; 1 tsp coarse salt; 1 pinch of cayenne

Servings: persons

5 lb ripe red tomatoes, quartered
1 red bell pepper, cored, seeded and chopped
1 garlic clove, thinly sliced
3 medium red onions, finely chopped
1 tbsp mustard seeds
1 tbsp black peppercorns
1 tbsp allspice berries
2 tsp whole cloves
2 tsp celery seeds
1 thin slice of fresh ginger
1 cinnamon stick
2 bay leafs
1 8x8 inch piece of cheesecloth for spice bag
1/2 cup packed dark brown sugar
1 cup apple cider vinegar
1 tsp sweet paprika
1 tsp coarse salt
1 pinch of cayenne

1
Place tomatoes, onions, bell pepper and garlic in a large pot.
2
Bring to a boil over high heat.
3
Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft (about 30 minutes).
4
Puree in blender until smooth and pass through fine strainer into a large bowl.
5
Or my preference is to place vegetables in food mill and grind through finest blade.
6
Return puree to the cleaned pot.
7
Place peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on the piece of cheesecloth and tie out up into a spice bag.
8
You can use string or thread to tie it tight.
9
Place into the puree in the pot.
10
Add the brown sugar, paprika, vinegar, salt and cayenne.
11
Simmer it all slowly.
12
Stirring it frequently until the ketchup is very thick.
13
This can take from 1 1/2 to 4 hours.
14
Remove the spice bag.
15
If you want to can the ketchup for a long shelf-life (mine have lasted a little over a year), sterilize canning jars.
16
Fill with hot ketchup, leaving 1/4 inch headroom.
17
Seal and process in a boiling-water bath for 12 minutes.
18
Remove and cool.
19
Otherwise, pour into clean jars and refrigerate, will last less than a month.
20
I would like to give Joanne Weir credit for this awesome recipe.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 lb ripe red tomatoes, quartered, 1 red bell pepper, cored, seeded and chopped, 1 garlic clove, thinly sliced, 3 medium red onions, finely chopped, and more.

Yes, Ketchup homemade from scratch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ketchup homemade from scratch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions