Homemade Ketchup

Name: Homemade Ketchup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italy
Ingredients: 1,5 kg of tomatoes (very ripe); 2 medium onions; 3 garlic cloves; 200 g of brown sugar; 150 ml of cider vinegar; 1 tsp of paprika; salt; black pepper

4,01 review

This ketchup is a tomato sauce reduced with vinegar, sugar, and spices. 🍅 It keeps for 1 month in the fridge and has a more intense flavor than store-bought.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Difficulty: Easy
Per person: €0.25

By the CookinBreak team

Ingredients 8

servings

Estimated cost €2.00

Equipment

Blenderor blender
Colanderfine
Large stockpot
Glass bottleto store the ketchup

Instructions

Tap a number to check off the step, and a time to start a timer.

Peel and cut the tomatoes, onions, and garlic into large chunks.

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In a large pot, cook the vegetables with the brown sugar, apple cider vinegar, and paprika.

Simmer over low heat for about , stirring occasionally, until the vegetables are well cooked and the mixture has reduced.

Blend everything until smooth.

Pass the mixture through a fine sieve to remove any chunks.

Season with salt and pepper to taste.

Pour the ketchup into a sterilized glass bottle and let it cool before storing it in the refrigerator.

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Nutrition facts

per serving · estimate

110kcal

Protein2 g7%
Carbs26 g86%
Fat1 g7%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍅 For a smoother texture, you can strain the ketchup through a fine sieve twice. This gives an even more uniform and delicious result! ✨

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 6 months in small airtight containers or ice cube trays.

Storage : How long does it keep?

Keeps up to 2 weeks in the fridge in a sterilized, airtight glass jar.

Making ahead : Can you make it the day before?

Yes

Ideal to prepare the day before, the flavors develop and settle after a night in the fridge.

Reheating : How do you reheat it?

Not applicable, usually eaten cold or at room temperature. Can be gently warmed in a saucepan if desired, but avoid boiling.

Variations

Add a pinch of ground cloves or cinnamon for extra flavor.
Add a little cayenne pepper for a spicier version.
Replace the brown sugar with raw cane sugar to taste.

Mistakes to avoid

Cooking over too high a heat: simmer for 1 hour over low heat, stirring occasionally, so the mixture reduces without sticking.
Forgetting to strain the sauce: pass it through a fine sieve for a really smooth texture.
Bottling it hot: let it cool before putting the sterilized glass bottle in the refrigerator.

Frequently asked questions

What tomatoes should you use for homemade ketchup?

Use 1.5 kg of very ripe tomatoes: they provide the sauce's flavor and natural sweetness. Peel them and cut them into large chunks with the onions and garlic before cooking them down.

How do you get a really smooth ketchup?

After simmering for 1 hour, blend everything until smooth, then strain the mixture through a fine sieve to remove any chunks. Season with salt and pepper to taste.

What vinegar should you use for homemade ketchup?

This recipe uses 150 ml of apple cider vinegar, paired with 200 g of brown sugar. This duo gives the ketchup its balance between tanginess and sweetness, with a touch of paprika.

How long does ketchup take to cook?

Cook the vegetables with the sugar, vinegar, and paprika, then simmer over low heat for about 1 hour, stirring occasionally, until the mixture is well cooked and reduced.