Homemade Ketchup
Equipment
- Large stock pot
- Medium Pot
- Mesh strainer
Ingredients
- 2.5 pounds tomatoes
- 1 clove of garlic
- 1/2 shallot diced
- ¼ cup apple cider vinegar
- ¼ tsp allspice
- ¼ tsp ginger
- ¼ tsp nutmeg
- 1 tsp black pepper
- 1 tablespoon kosher salt
- 3 tablespoons brown sugar
Instructions
- Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins
- Mash them to help them cook down.
- Strain through a mesh strainer into a smaller pot
- Add remaining ingredients and bring to a boil.
- Reduce the heat to a simmer and cook until thick, stirring occasionally, about an hour.
- Puree in a food processor or blender
- Transfer to jars to cool.
Notes
Ketchup will keep for up to 2 weeks in the fridge
White vinegar can be used in lieu of apple cider vinegar, but it will have more of a tang, this can be balanced with added sugar.
If you prefer a spicy ketchup add in more spices.
This is a small batch yield. If you have a larger family or just really love ketchup, double this recipe.
Tried this recipe?Let us know how it was!