Best 4 Homemade Tomato Ketchup Recipes

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**Homemade Tomato Ketchup: A Tangy, Sweet, and Versatile Condiment**

Homemade tomato ketchup is a delicious and versatile condiment that can be used to elevate the flavors of a wide range of dishes. Made with fresh tomatoes, vinegar, sugar, and spices, this ketchup is bursting with tangy, sweet, and savory flavors. It's the perfect addition to burgers, hot dogs, fries, and chicken nuggets, but it can also be used as a marinade, dipping sauce, or even a glaze. This article provides two recipes for homemade tomato ketchup: a classic recipe and a spicy recipe. Both recipes are easy to follow and require just a few simple ingredients. With just a little time and effort, you can have a delicious and flavorful ketchup that's sure to become a staple in your kitchen.

Let's cook with our recipes!

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Provided by Jamie Oliver

Categories     condiment

Time 1h45m

Yield about 1 pint

Number Of Ingredients 15

1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

Steps:

  • Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
  • Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
  • Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
  • Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

HOMEMADE TOMATO KETCHUP - JAMIE OLIVER



Homemade Tomato Ketchup - Jamie Oliver image

Make and share this Homemade Tomato Ketchup - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     For Large Groups

Time 1h10m

Yield 60 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
4 onions, roughly chopped
1 teaspoon kosher salt
2 teaspoons fennel seeds
2 teaspoons coriander seeds
4 cloves
4 inches piece fresh gingerroot, chopped
4 garlic cloves, chopped
1 red chili pepper, chopped
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
2 1/4 lbs ripe tomatoes
2 ounces fresh basil (by weight)
4 1/4 cups tomato puree
1 cup red wine vinegar
1 cup dark brown sugar

Steps:

  • Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
  • Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
  • Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
  • Roughly chop basil leaves. Turn off heat and add basil; stir well.
  • Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.
  • Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.

Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Sodium 51.3, Carbohydrate 6.8, Fiber 0.8, Sugar 5.2, Protein 0.6

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Categories     Condiment/Spread     Garlic     Onion     Tomato     Kid-Friendly     Vinegar     Spice     Tailgating     Gourmet     Small Plates

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

4 medium onions, chopped
4 garlic cloves, chopped
four 28-ounce cans whole tomatoes, drained
1/2 cup sugar
1 cup cider vinegar
1 teaspoon whole cloves
1 teaspoon whole allspice, crushed
1 cinnamon stick
1 teaspoon celery seed
2 teaspoons dry mustard
1 teaspoon paprika
Tabasco to taste

Steps:

  • In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.
  • In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.
  • Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.

HOMEMADE ROASTED TOMATO KETCHUP



HOMEMADE ROASTED TOMATO KETCHUP image

Categories     Condiment/Spread     Tomato

Number Of Ingredients 7

4 pounds ripe organic tomatoes, washed and stems removed
1 large sweet onion, peeled and cut into chunks
1 sweet red pepper, seeded and coarsely chopped (optional)
4-6 cloves garlic
Spiced vinegar (recipe below)
1 tablespoon paprika
Salt to taste

Steps:

  • Preheat your oven to 350 degrees F. Cut the tomatoes into large chunks. Distribute the tomatoes, onions, red pepper and garlic on a baking sheet. Roast in the oven for 20-30 minutes or until the tomatoes are soft and the onions are lightly caramelized. While the tomatoes are roasting, prepare your spiced vinegar. Puree the tomatoes, onions, red pepper and garlic very finely in a food processor and strain through a fine sieve into a heavy pot. Strain the spice vinegar mixture into the tomato puree (discard the whole spices), add the paprika and bring to a simmer. Cook, stirring frequently until the mixture has reduced by about half and mounds in a spoon. It will thicken as it cools. Season with additional salt if needed. Spoon the mixture into sterilized jars with sterilized lids and refrigerate. It will keep in your refrigerator for about a month. (Or you may preserve it by classic canning methods.) Spiced vinegar: 1 cup apple cider or your favorite vinegar 3/4 cup sugar 2 teaspoons salt 1 stick cinnamon, crushed 1 teaspoon mustard seeds 1 teaspoon celery seed 1 teaspoon whole allspice 1/2 teaspoon peppercorns Combine all of the ingredients in a saucepan and bring to a simmer. Cook for 1 minute, remove from the heat and let steep for 20-30 minutes.

Tips:

  • For a sweeter ketchup, use ripe tomatoes. If your tomatoes are not very ripe, you may need to add a bit of sugar to taste.
  • If you like your ketchup with a little bit of a kick, add a pinch of cayenne pepper or red pepper flakes.
  • For a smoky flavor, roast the tomatoes before making the ketchup. You can roast them in the oven at 400 degrees Fahrenheit for about 30 minutes, or on a grill over medium heat for about 15 minutes per side.
  • If you don't have time to make your own ketchup, you can use store-bought ketchup as a base. Just add some of your favorite spices and herbs to taste.
  • Ketchup can be used as a condiment for burgers, hot dogs, fries, and other foods. It can also be used as an ingredient in sauces, marinades, and glazes.

Conclusion:

Homemade tomato ketchup is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a ketchup, give this homemade recipe a try. You won't be disappointed!

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