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    You are in: Home / Recipes / Homemade Tomato Ketchup Recipe
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    Homemade Tomato Ketchup

    Homemade Tomato Ketchup. Photo by 2Bleu

    1/1 Photo of Homemade Tomato Ketchup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    2Bleu's Note:

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

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    Ingredients:

    Serves: 24

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

    • on August 12, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2008

      45

      Wow, we really thought this was a nice recipe that added a bit of freshness to everyday ketchup. I followed this exactly, even using the dark corn syrup and brought a nice tang to the ketchup. I have some real nice plum tomatoes growing, so I used these as my good tomato base. I did decrease the onion a bit, because I have really fresh, prolific onions so I didn't want the onion to overpower the smooth ketchup taste, so reduced the onion to 1/2 cup. The food mill is a must when making a smooth ketchup, as well as the continuation of nice simmer for about another hour after passing it through the food mill. I can hardly wait for another chance to make this, and look forward to it this summer. Thank you, 2Bleu!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Homemade Tomato Ketchup

    Serving Size: 1 (92 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 63.6
     
    Calories from Fat 21
    33%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 308.3 mg
    12%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 1.2 g
    5%
    Sugars 4.2 g
    16%
    Protein 1.1 g
    2%

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