3 homemade ketchup recipes..

try it! i’m trying number 3 because i love slow cooker recipes..

Homemade Ketchup

#1 {}


3 tbsps olive oil
1 1/2 medium chopped onions
2 cloves minced garlic
36 ounces pureed fresh tomatoes with skins removed ***
3/4 cup packed brown sugar
1/3 cup apple cider vinegar
3/4 tsp salt
3/4 tsp ground mustard
1/4 tsp ground cloves
1/4 tsp allspice


1.  Heat oil and cook onions until softened.
2.  Add garlic and stir.
3.  Add everything else and bring to a boil.
4.  Reduce to simmer and allow to simmer for about an hour or until you reach your desired consistency.
5.  Let the mixture cool slightly and then blend (in a blender) until all ingredients are completely pureed.  (BE CAREFUL – Blending hot liquids can be dangerous.)
6.  Strain through a fine mesh strainer.
7.  At this point you may can it using your preferred method, freeze it or put it in the fridge.  It will last in the fridge for 3-4 weeks.  (I have some in the fridge and froze the rest.)

Are you planning to make homemade ketchup?  Would you change any of the ingredients?

*** When I give you the 36 ounce measurement for the tomatoes, I am giving it to you using the method that I use to prepare my tomatoes.  If you have a different method, you might need a little more.

Here is how I do it:

– Freeze fresh whole tomatoes
– Defrost tomatoes
– Allow to sit on the counter and water will separate from the tomatoes.
– Pour off the water.
– The skins will literally fall off leaving you only the meaty center of the tomato.   If you are using truly fresh (never frozen) tomatoes, you’ll need more and you may need to use tomato paste.  If you don’t have fresh tomatoes, you can also use canned, pureed tomatoes.


#2: {uses a crock pot!}

Submitted By: Chef John
Prep Time: 10 Minutes
Cook Time: 12 Hours
Ready In: 12 Hours 10 Minutes
Servings: 48
“Using a slow cooker, this thick and tasty tomato ketchup practically cooks itself.”

2 (28 ounce) cans peeled ground
1/2 cup water, divided
2/3 cup white sugar
3/4 cup distilled white vinegar
1 teaspoon onion powder

1/2 teaspoon garlic powder
1 3/4 teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
1 whole clove
1. Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
2. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
3. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
4. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
5. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

#3 heinz ketchup copycat recipe {}

6 oz can tomato paste
1/2 c light corn syrup
1/2 c white vinegar
1/4 c water
1 tbsp sugar
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

combine, mix until smooth
bring to boil, reduce heat and simmer for 20 minutes
remove, cover and chill

makes 1 1/2 cups



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