Tomato Ketchup
This homemade Tomato Ketchup is a rich and flavorful twist on a beloved classic, made from ripe plum tomatoes and infused with warm spices like celery seeds, mustard seeds, and allspice. The natural sweetness of red bell peppers and the tangy kick of cider vinegar create a balanced, robust flavor. Paprika adds a smoky undertone, while onions enhance its savory depth. Whether you use it as a dipping sauce for fries, a topping for burgers, or a base for tangy barbecue sauces, this ketchup takes your dishes to the next level. With its silky texture and authentic taste, it’s far superior to any store-bought version.This recipe involves simmering fresh ingredients to unlock their full potential, and the result is a velvety condiment packed with layers of flavor. Making your own ketchup not only lets you control the sweetness, acidity, and spice level but also gives you the satisfaction of preserving a pantry staple from scratch. This ketchup is perfect for those who love homemade condiments or anyone looking to reduce artificial additives in their diet. Once you’ve tried this homemade version, you might never go back to the bottled variety again!
Equipment
- Large Stainless Steel Pan: An 8-quart capacity pan is ideal to cook and simmer the ingredients.
- Spice Bag or Cheesecloth: Essential for infusing the ketchup with spice flavors without leaving residue.
- Sieve or Food Mill: For straining the pulp to achieve a smooth texture.
- Water Bath Canner: For sealing the jars and extending the ketchup’s shelf life.
Ingredients
- 1½ tsps celery seeds
- 1 tsp mustard seeds
- 1 tsp whole allspice
- ½ tsp black peppercorns
- 4 qts ripe plum tomatoes peeled, cored, chopped
- 1 cup chopped onions
- ¾ cup red bell peppers seeded, cored, chopped
- 1 cup cider vinegar
- ⅔ cup sugar
- 2 tsps kosher salt or pickling salt
- 2 tsps paprika
Instructions
- Tie the celery seeds, mustard seeds, allspice, and peppercorns in a spice bag or a piece of fine-meshed cheesecloth.
- In an 8-qt stainless steel pan, combine the tomatoes, onions, peppers, and the spice bag. Over low heat, heat and stir the mixture until the juice is released from the tomatoes. Increase the heat to medium and bring to a boil. Cook the mixture, stirring frequently, until the vegetables are soft, about 20 minutes. remove the pan from the heat and remove the spice bag.
- Place a sieve over a heatproof bowl or pan. Ladle the vegetables into the sieve and drain off the liquid. Discard the liquid or save it for soup stock. Press the pulp through a food mill or fine-meshed sieve to remove the seeds.
- Return the pulp to the pan and stir in the vinegar, sugar, salt, and paprika. Over medium heat, bring the mixture to a simmer, stirring frequently to prevent from sticking. Reduce the heat and simmer for about 15 to 20 minutes, or until the ketchup reaches the desired consistency, stirring frequently.
- To test the consistency of the ketchup, place a small spoonful on a plate. If the ketchup mounds up and does not spread, it is done. If a ring of liquid forms around the edge, the ketchup needs to be cooked for a few minutes longer.
- Ladle the ketchup into hot jars, leaving ½-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 212°F (100°C) water bath for 15 minutes, pint jars for 20 minutes.
Notes
Makes about 6 half-pint jars or 3 pint jars.
Usage Tips:
- Use as a dip, a topping, or a marinade base for grilling.
Storage:
- Store sealed jars in a cool, dark place for up to 1 year. Opened jars should be refrigerated and consumed within 3 weeks.
Customizations:
- Add a pinch of cayenne for heat or smoked paprika for deeper smoky notes.
- For a sweeter ketchup, increase the sugar by a few tablespoons.
Nutrition
Calories: 108kcalCarbohydrates: 25gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 5mgPotassium: 108mgFiber: 1gSugar: 23gVitamin A: 918IUVitamin C: 24mgCalcium: 23mgIron: 1mg
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