Homemade Tomato Ketchup

READY IN: 2hrs 20mins
2Bleu
Recipe by 2Bleu

Homemade is always better. This ketchup can be sealed in sterilized jars and kept indefinitely.

Top Review by Michelle_My_Belle

It was a chore finding someone with a food mill to let me borrow but I was satisfied with my results. I cut the recipe into thirds the best I could and added some cayenne pepper because I wanted spicy ketchup and I don't have anything to keep it to store for a while. I made up some corn dog muffins to dip in it and it was very much a treat. I don't know if all the effort is worth not just buying it in the store tho, because a bottle of ketchup will last us forever lol. ETA: The last comment is not a reflection on the recipe, just a reflection on making homemade ketchup in general.

Ingredients Nutrition

Directions

  1. In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
  2. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
  3. Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.

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