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Home » Homemade Classic Tomato Ketchup

Homemade Classic Tomato Ketchup

August 16, 2011 by Debi 6 Comments

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My tomatoes haven’t been doing well again this year. Maybe I’m watering them too much. Maybe not enough? Maybe I’ve neglected them a bit too much. But, despite my lack of tomato prowess, I still am able to eat home-grown sweet ripe tomatoes thanks to my friends and neighbors! I had about 9 pounds worth of tomatoes – beautiful dark red luscious orbs of tomato-y goodness – sitting on my counter last week.

Homemade Classic Tomato Ketchup

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

summer tomatoes

What’s a girl to do with all those tomatoes? I decided it was time for me to try my hand at making ketchup. I’ve never tried making it before. And, to be honest, I’m not a huge fan of ketchup. That store-bought stuff is sweet, one-dimensional, and chemically tasting to me. I’ve never understood how people can put it on their fries. And, I only put a tiny dash on my burgers if there’s nothing else to be had (BBQ sauce, guacamole, ranch, even mayo would be preferable).

Homemade Classic Tomato Ketchup
Here are the main ingredients for homemade ketchup … lots of veggies

Making this ketchup wasn’t a fast process. It took me three days total. But, it wasn’t hard at all. Mostly those days were just me, setting the big pot on the stove and heating it for a while. Cooking down the veggie puree to a thick rich sauce. Stirring occasionally. I had to stir more often towards the end of the cooking process. And, I had to use a lid at the end of the cooking so that it didn’t bubble out and all over the counter. (oh, and I highly recommend wearing dark colors while making this!)

But, even with all that time, I would say that this ketchup makes me understand why people like ketchup! Flavorful. Full of rich tomato flavor. Multi-dimensional. You can taste the summer tomatoes. Not too sweet, but just the right amount of sweetness. Not too vinegary. Just, yum.

Homemade Classic Tomato Ketchup burger
My burger with ketchup. I think this is the first time I’ve ever had just ketchup as a condiment on my burger.

We’ve already had it on hot dogs – a simple dog (mine was a veggie dog), bun, and ketchup – nothing else was needed! We’ve had it on burgers. And, the homemade ketchup went so well with both dog and burger. It didn’t overpower. It didn’t scream for attention like those store-bought ones. It just made me smile as I gobbled it up ate it.

Homemade Classic Tomato Ketchup hot dog
Simple ketchup dog (well, a veggie link)

And, you can use those tomatoes that may not be quite as pretty. You know the ones that are a little cracked on top or a little bruised. I didn’t need to add any salt at the end – the flavors were great without the salt. But, if you want to add some, I’d recommend only adding about 1/8 teaspoon at a time and tasting after each addition.  And, as usual, I didn’t actually go through the canning process, but if you’d like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.

Homemade Classic Tomato Ketchup
I shared three jars of the ketchup. We’ve already devoured one. That only leaves two more!
Homemade Classic Tomato Ketchup
Chopped tomatoes (notice that the skins are still on), sliced onions, and chopped red pepper in the big pot
Homemade Classic Tomato Ketchup cooking ketchup
Here, the veggies have cooked until they are soft. Now, I’m ready to puree them.
Homemade Classic Tomato Ketchup spices
The spices in a coffee filter
Homemade Classic Tomato Ketchup added spices
The spice bag has been added to the pureed veggies
Homemade Classic Tomato Ketchup
If there are any jars left, I’ll try taking one and adding some chipotle paste to it to make it more of a spicy BBQ sauce
tomato Ketchup

Classic Tomato Ketchup

Debi
A fun and delicious homemade ketchup
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Sauce
Cuisine American
Servings 5 pints
Calories 229 kcal

Ingredients
  

  • 7 pounds ripe fresh tomatoes peeled* and coarsely chopped
  • 4 medium yellow onions sliced
  • 1 red bell pepper diced
  • 1/3 cup packed light brown sugar
  • ¼ teaspoon dry mustard
  • One 3-inch cinnamon stick
  • ½ tablespoon whole allspice
  • ½ tablespoon whole cloves
  • ½ tablespoon ground mace
  • ½ tablespoon ground celery seeds
  • ½ tablespoon black peppercorns
  • 1 bay leaf
  • 1 garlic clove peeled
  • ½ cup cider vinegar
  • salt to taste

Instructions
 

  • Combine the chopped tomatoes, onions, and bell pepper in a large 8-10 quart nonreactive pot. Cook over medium heat, stirring occasionally until very soft, about 35-40 minutes.
  • Puree the tomato mixture through a food mill or process in a blender in manageable batches, about 5 seconds each batch. Return to the large pot, or place the puree in a new large nonreactive pot. Stir in the brown sugar and the dry mustard.
  • Tie the 8 spices (cinnamon stick through garlic clove) in a spice bag, a bit of cheesecloth, or a coffee filter tied with kitchen twine, and add the spice bag to the tomato mixture.
  • Bring the mixture to a rolling boil, and reduce the heat to a simmer. Continue to cook, stirring often, until the ketchup is thickened and mounds up on a spoon. Remove and discard the spice bag.
  • Stir in the vinegar. Reduce the heat and simmer, stirring almost constantly, for 10 minutes. Taste for salt, adding any if necessary. Can while hot, or let cool and store in a tightly covered jar in the fridge for up to 1 month.

Notes

Makes about 5 pints
Cook’s note: I didn’t peel my tomatoes before cooking. As the tomatoes cook, the skins will peel away. Using a pair of tongs, pick out the skins as they come to the top. Most of the skins will be removed by the time you go to puree them.
Calorie content is per pint

Nutrition

Calories: 229kcalCarbohydrates: 51gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 45mgPotassium: 1758mgFiber: 10gSugar: 36gVitamin A: 6052IUVitamin C: 125mgCalcium: 124mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword homemade, ketchup
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Filed Under: Budget, Gifts, Summer recipes Tagged With: Cooking, DIY, favorite, Food, gluten-free, healthy, ingredients, onions, preserves, recipe, red pepper, sauce, tomato, unprocessed, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Ashley @ The Drunk Squash

    August 17, 2011 at 10:10 pm

    I’ve been wanting to make homemade ketchup and yours looks perfect! I’m so glad I found this recipe 🙂

  2. gizmar

    August 18, 2011 at 7:11 pm

    I love this and have now added it to my tomato roster of canning. I especially love that you can use the not so beautiful tomatoes. I just wonder if I can use plum tomatoes as effectively?

  3. Jen

    September 15, 2011 at 5:49 am

    What is the processing time for hot water bath if we choose to can it?

  4. Debi

    September 15, 2011 at 9:00 am

    According to the USDA, the processing time should be 15 minutes for a water bath.

  5. Mrs. Bouma

    August 17, 2013 at 4:21 am

    how long do you need to simmer it with the spice bag in? i know it says till thick but about how long does that take?

  6. Debi

    August 17, 2013 at 8:38 am

    Each time I’ve made it I haven’t timed it. It was a while though.

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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