Rich & Flavorful Homemade Ketchup – Fresh, Tangy, and Better Than Store-Bought! Made with Ripe Tomatoes, Perfectly Spiced, and Delicious!
Why You’ll Love This Recipe
- Made with natural ingredients and no preservatives
- Slow-cooked for a deep, rich flavor
- Customizable spice level to suit your taste
- Great for dipping, spreading, or cooking
- Easy to store and lasts for weeks
Ingredients
- 2 (28-ounce) cans crushed tomatoes
- ½ cup water, divided
- ⅔ cup white sugar
- ¾ cup distilled white vinegar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ¾ teaspoons salt
- ⅛ teaspoon celery salt
- ⅛ teaspoon mustard powder
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
- 1 whole clove
Directions
- Pour the crushed tomatoes into a slow cooker. Rinse each can with ¼ cup water and add to the slow cooker.
- Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and the whole clove. Whisk to combine.
- Cook on High, uncovered, for 10 to 12 hours, stirring every hour, until the mixture is reduced by half and very thick.
- Use an immersion blender to smooth the texture of the ketchup.
- Press the mixture through a fine strainer into a bowl to remove skins and seeds. Allow to cool completely.
- Taste and adjust seasoning as needed before serving.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 10-12 hours
- Total Time: 10-12 hours 15 minutes
- Servings: 48 (about 1 tablespoon per serving)
- Calories per serving: 16 kcal
Variations
- Spicy Ketchup: Increase the cayenne pepper or add a chopped jalapeño while cooking.
- Smoky Ketchup: Add ½ teaspoon smoked paprika for a rich, smoky depth.
- Honey-Sweetened Ketchup: Substitute white sugar with honey or maple syrup for a natural sweetness.
- Herb-Infused Ketchup: Add a bay leaf or a sprig of thyme during cooking for extra aroma.
- Low-Sugar Version: Reduce the sugar and add a splash of balsamic vinegar for natural sweetness.
Storage/Reheating
- Refrigeration: Store in an airtight container or glass jar for up to 3 weeks.
- Freezing: Freeze in small portions in freezer-safe containers for up to 3 months.
- Reheating: Allow frozen ketchup to thaw in the refrigerator overnight before using.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes! Use about 4 pounds of fresh tomatoes, peeled and blended, for a fresher taste.
2. How can I make ketchup thicker?
Let it cook longer in the slow cooker until it reaches your desired consistency.
3. Can I make this without a slow cooker?
Yes, simmer the ingredients in a large pot on low heat for 4-6 hours, stirring frequently.
4. Is this ketchup gluten-free?
Yes, all ingredients used are naturally gluten-free.
5. What type of vinegar works best?
Distilled white vinegar provides the best tang, but apple cider vinegar adds a mild sweetness.
6. How do I adjust the sweetness?
Reduce or increase the sugar according to your taste, or use natural sweeteners like honey.
7. Can I add other flavors?
Absolutely! Try adding a pinch of cinnamon, nutmeg, or Worcestershire sauce for unique flavors.
8. Why do I need to strain the ketchup?
Straining removes tomato skins and seeds for a smoother texture.
9. Can I use this ketchup in recipes?
Yes! It works great in marinades, BBQ sauces, meatloaf, or as a pizza sauce.
10. What’s the best way to store homemade ketchup?
Keep it in a sterilized glass jar for the longest shelf life.
Conclusion
Making homemade ketchup is a rewarding process that results in a fresher, more flavorful condiment than store-bought versions. Whether you like it spicy, smoky, or naturally sweetened, this recipe is highly customizable and easy to store. Try it on your favorite dishes and enjoy a homemade touch to your meals!
Print
Homemade Ketchup
- Total Time: 10-12 hours 15 minutes
- Yield: 48 servings
- Diet: Vegan
Description
Rich & Flavorful Homemade Ketchup – Fresh, Tangy, and Better Than Store-Bought! Made with Ripe Tomatoes, Perfectly Spiced, and Delicious!
Ingredients
- Base: Crushed tomatoes, water, white sugar, distilled white vinegar.
- Seasonings: Onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, whole clove.
Instructions
- Pour crushed tomatoes into a slow cooker; rinse cans with water and add.
- Stir in sugar, vinegar, and all seasonings.
- Cook uncovered on High for 10-12 hours, stirring hourly.
- Blend with an immersion blender until smooth.
- Strain to remove skins and seeds; cool completely.
- Adjust seasoning to taste before serving.
Notes
- Store in an airtight container in the fridge for up to 3 weeks.
- Adjust cayenne for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 10-12 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
