This easy homemade tomato ketchup recipe is bursting with flavors and way better than anything on a shelf.
Here's my homemade tomato ketchup recipe, that's gluten-free, vegan, delicious, thick, and full of tomatoey flavors.
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Serving
TOTAL TIME
3 Cup
1 hour 15 minutes.
Calories
16 kcal
PREP
10 minutes
To make good quality tomato ketchup you just need fresh tomatoes, sugar, spice, and vinegar.
white vinegar
onion
seasonings
mustard
tomatoes
brown sugar
garlic
Wash tomatoes thoroughly and chop off the eye or stem part of tomatoes. Then cut tomatoes roughly into four pieces. Similarly, chop the onions into large chunks. Add onions, tomatoes, and garlic in a wide pot.
Cover the pot and cook on medium-low heat for 20 minutes. (You may add a few tablespoons of water if needed in the beginning. The veggies will release a lot of water as they cook.)
Once the tomatoes are soft and mushy. Blend it into a smooth puree with help of an immersion blender.
Strain the puree through a coarse sieve to remove seed and skins.
Put the strained puree back into the pot. Mix in vinegar, brown sugar, red chili flakes, pepper, cinnamon, mustard sauce, and salt in a pot.
Bring it to a boil and then simmer for about 20 minutes until the sauce has thickened and reduced. The sauce will splutter as it comes close to the finish.
Do a cold plate test to check the thickness of the sauce. Place a couple of small plates in the freezer. Place a drop of sauce on the cold plate if the sauce spreads like water, cook it further. If it retains its shape, it is ready.
Transfer hot ketchup to the sterilized mason jar. Wipe the rim with a damp cloth and screw with sterilized lids.