Homemade Ketchup
Ditch the store-bought bottles loaded with preservatives and make your own rich, vibrant, and fresh homemade ketchup from scratch!
Ingredients
- 1 cup apple cider vinegar 5% acidity preferred
- 1/2 cup white vinegar 5% acidity
- 2 tbsp lemon juice Freshly squeezed is best
- 2 tsp whole cloves Provides deep aromatic warmth
- 1 tsp celery seeds Adds a savory background note
- 3/4 tsp whole allspice berries Enhances complex flavors
- 1/2 tsp black peppercorns Gives a subtle heat
- 1 piece cinnamon stick Broken into smaller pieces
- 12 lbs fresh paste tomatoes Quartered, seeded, stems removed
- 1 1/2 cups yellow onions Chopped (about 2 medium onions)
- 1/2 tsp sweet paprika Mild, fruity pepper note
- 1/2 tsp garlic powder Essential for savory balance
- 1/2 tsp onion powder Complements the fresh onions
- 1/2 tsp ground mustard Emulsifies and adds tang
- 3/4 cup granulated sugar Balances the sharp acidity
- 2 tbsp kosher salt Enhances overall flavors
Instructions
- Step 1: Steep the Spiced Vinegar
Pour apple cider vinegar, white vinegar, and fresh lemon juice into a small saucepan. Add cloves, celery seeds, allspice berries, peppercorns, and broken cinnamon stick. Bring to a rolling boil over medium-high heat and boil hard for 2 minutes. Turn off the burner, let steep for 30 to 60 minutes, then pour through a fine-mesh strainer into a bowl and discard the whole spices. Set the infused vinegar aside. - Step 2: Prep the Tomato Base
In a large, heavy stock pot, combine the quartered paste tomatoes, chopped yellow onions, paprika, garlic powder, onion powder, and ground mustard. Use a sturdy potato masher to smash the tomatoes down to release their natural juices. - Step 3: The First Simmer
Place the pot over medium heat and bring to a gentle boil. Lower the heat slightly to maintain a steady, uncovered simmer for roughly 45 minutes, stirring occasionally, until reduced in volume by about one-quarter. - Step 4: Add the Tang
Pour the strained, spiced vinegar into the pot. Bring back to a gentle boil, then lower the heat and simmer uncovered for another 45 minutes, stirring every few minutes, until the liquid drops to nearly half of where you started. - Step 5: Run It Through a Food Mill
Allow the mixture to cool down slightly. Working in batches, run the cooked tomato mix through a food mill to catch bitter seeds and tough outer skins, leaving pure, velvety pulp. Discard the seeds and skins. - Step 6: The Final Thickening
Pour the smooth tomato puree back into the stock pot. Stir in the granulated sugar and kosher salt until dissolved. Bring to a soft boil over medium-low heat, leaving it uncovered and stirring frequently to prevent burning, until it reduces by half and looks thick and glossy. - Step 7: Blend Until Super Smooth
Remove the mixture from the heat. Carefully pour the warm ketchup into a high-powered blender and puree on high speed for a minute until insanely creamy and smooth.
Notes
Store homemade ketchup in airtight glass jars or squeeze bottles in the refrigerator for about 1 month, or process using a water bath canner for up to a year in the pantry.