Homemade Ketchup

Mm mm, nothing is better than homemade ketchup; making your own ketchup is so EASY to make at home and making it yourself allows you to control the salt and sugar content. Homemade ketchup is a must make. It’s so simple, flavorful and easy to spice up or change up based on what you love. The result is a perfectly balanced tomato ketchup with tanginess, sweetness, and saltiness. Swoon! Perfect for all your burger and fry needs and beyond! Let us show you how it’s done!

The next time you go to dip a French fry, you need to be dipping it in homemade ketchup. Why? Because homemade has more flavor, more texture, and no corn syrup. It’s also easy to make and keeps in your refrigerator for up to a month. Easy, homemade ketchup made in 1 pot with simple ingredients! Naturally sweetened, tangy, and bright with tomato flavor! Perfect for burgers, fries,

Everything’s better with a tasty little sauce—or relish, jam or salsa. These homemade condiment recipes will have you skipping the dressing aisle for good. If you are into it, here are some other great condiment recipes:

• Spicy Beer Mustard
• Homemade Mayonnaise
• Donkey Sauce
• Garlic Mojo
• Homemade Barbecue Sauce

Ketchup

Pin Recipe

Print Recipe

Here is a simple recipe from Pioneer Woman for homemade ketchup. Easy, homemade ketchup made in 1 pot with simple ingredients! Naturally sweetened, tangy, and bright with tomato flavor! Perfect for burgers, fries, 

• Author: Pioneer Woman
• Prep Time: :15
• Cook Time: 1:00
• Total Time: 1:15
• Yield: 32
• Category: Condiment
• Method: Stove Top
• Cuisine: American

Ingredients

2 tbsp. Olive Oil

4 cloves Garlic, Minced

1 Medium Onion, Diced

1 can (28 Oz. Size) Peeled Whole Tomatoes

3 tbsp. Tomato Paste

1/3 c. Brown Sugar

1 tbsp. Molasses

1/3 c. Apple Cider Vinegar

1 tbsp. Worcestershire Sauce

1/2 tsp. Chili Powder

1/4 tsp. Powdered Ginger

1/4 tsp. Ground Allspice

1/4 tsp. Cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.

Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.

Use an immersion blender to puree the ketchup. If you don’t have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.

Notes

1. Keep refrigerated in an airtight container up to a month.
2. Sweeteners and spices and be adjusted to taste.
3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.