How to Make Homemade Ketchup. The ease of store-bought ketchup is fine for most days but for special occasions, it’s kind of nice to kick things up a notch and know how to make homemade ketchup. This zesty, gorgeous ketchup will impress your friends and make over-commercialized taste buds dance with organic joy.
How to Make Homemade Ketchup
Preheat oven to 500F.
- 4 pounds of the sweetest tomatoes you can get (garden fresh or on the vine is best)
- 1 tablespoon olive oil
- 1/2 cup vinegar
- 1/2 cup water
- 1/2 cup brown sugar (packed)
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika (high-quality so it’s not too spicy or bitter)
- Dash saffron (optional)
- 1/2 teaspoon chili powder
- Salt
Cut large tomatoes into quarters and discard any stems. Cut smaller tomatoes in half. Place on a baking sheet and drizzle with olive oil. Bake for 20 minutes.
Remove tomatoes from the oven when finished baking and place all ingredients in a blender or food processor.
Blend on low, raising speed as it begins to puree together. After the mixture is smooth, pour into a medium-large saucepan.
Simmer and stir over medium-low for about 20 minutes or until reduced to the thickness you would like it to be.
After ketchup has cooled, place it in a container. Your zesty, homemade ketchup makes about 1 1/2-2 cups and will last a week or two in the fridge. It’s a good idea to put a date on the container.
I made ketchup years ago when we grew our own tomatoes, lots of them. I used a huge colander-strainer with a pestle-like piece used to push the tomato meat through the holes leaving the seeds behind. What a job that was! I like your method of removing the seeds better. The other way may have prevent any waste, but the time involved was long and tedious! Thank you for sharing your method. Blessings to you, Deanna…
yummmm!