Wholesome Classic Homemade Ketchup

From the story:  From Sofa to Saucepan: The Unlikely Path to Becoming a Condiment Maestro.

Crafting ketchup was never within my imagination. I once staunchly relied on a well-known store-bought brand, never pausing to examine its ingredients—until a pivotal day altered my perspective. Much to my surprise, the listed components were far from my expectations. What a disappointment!

On a mission to savor ketchup’s essence without unhealthy additives, I set out to make my own. Strangely, it took a couch-bound injury to spark my journey. Trapped at home, I immersed myself in YouTube ketchup-making tutorials, gaining virtual expertise.

Emerging from my couch-cocoon, I had transformed into a self-proclaimed ketchup connoisseur. The result? My perfected recipe—a ketchup marvel, free from the excess of store-bought options.

Print Pin

Wholesome Classic Homemade Ketchup

Course condiment

Cuisine American

Ingredients

• 5 pounds paste tomatoes, washed, cored, and quartered
• ½ cup onion, chopped
• ⅓ cup pure maple syrup
• 1½ to 1.8 teaspoon white vinegar
• 1½ to 1.8 teaspoon apple cider vinegar
• 2 to 2½ teaspoons Celtic or pickling/canning salt
• ⅓ to 1 teaspoon garlic powder
• ⅛ to ¼ teaspoon ground black pepper
• ⅛ to ¼ teaspoon celery seed
• ⅛ teaspoon mustard powder

Note: All ingredients can be adjusted to suit your specific taste.

Instructions

• Wash, core, and quarter the tomatoes. Place them in a crockpot and cook on high heat for 3 to 4 hours. No need to add water, as the tomatoes will release their own juices as they cook.
• Check the crockpot every hour and stir each time, until the tomatoes have released their juices. Then, add all the remaining ingredients.
• Let the mixture cook for an additional 3 to 4 hours, checking the consistency and stirring periodically. The tomato juices should begin to evaporate, and the tomatoes should break down.
• Once the juices are reduced and the tomatoes are fully cooked, transfer the mixture to a blender and blend until smooth.
• Taste the blended mixture and adjust the spices or sweetener to your preference.
• If the blended ketchup is too thin, transfer it to a pan on the stovetop and cook over low to medium heat until your favorite store-bought ketchup consistency is achieved. Stir occasionally to prevent burning.
• Once the ketchup reaches your desired consistency, it's ready to be bottled and used.

Notes

1. Consistency Preference: Adjust the cooking time according to your desired ketchup consistency. Longer cooking times yield thicker ketchup.
2. Storage: Store the homemade ketchup in an airtight container in the refrigerator for up to two weeks.
3. Flavor Customization: Experiment with additional spices or sweeteners for a personalized flavor profile.
4. Tomato Varieties: Different tomato varieties can impart unique flavors to your ketchup; feel free to explore various options.
5. Serving Suggestions: This homemade ketchup pairs perfectly with burgers, fries, sandwiches, and more.
6. Salt Level: Be cautious with salt, as flavors can intensify during cooking; adjust to taste.
7. Batch Size: Feel free to scale the recipe up or down based on your needs.
8. Creative Uses: Get creative by using this ketchup as a base for BBQ sauce or other condiment variations.