Homemade ketchup

Homemade ketchup

Based on 10 ratings

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
kg
tomatoes
head
garlic
onion
10 g
cane sugar
tbsp
tomato paste
20 ml
apple cider vinegar
cinnamon stick
tsp
chili flakes
tbsp
mustard seeds
tbsp
allspice
ice cubes
olive oil
salt
pepper
MetricImperial

Utensils

slotted spoon, large bowl, knife, large pot, rubber spatula, cutting board, tea egg, immersion blender, sieve, airtight container

Nutrition per serving

Cal62
Protein2 g
Fat0
Carb13 g
  • Step 1/4

    • kg tomatoes
    • ice cubes
    • salt
    • slotted spoon
    • large bowl
    • knife
    • large pot

    Bring a pot of salted water to a low boil. Prepare an ice bath with ice cubes and cold water. Blanch the tomatoes for approx. 20 - 30 sec. in the pot then transfer and submerge them in the ice bath. Remove the skin.

  • Step 2/4

    • ¼ tbsp olive oil
    • head garlic
    • onion
    • 10 g cane sugar
    • tbsp tomato paste
    • 20 ml apple cider vinegar
    • rubber spatula
    • cutting board

    Heat olive oil in a pot set over medium-high heat. Finely chop garlic and onion and add to the pot with the cane sugar. Stir thoroughly. Add tomato paste and deglaze with apple cider vinegar. Allow to simmer and reduce by half.

  • Step 3/4

    • cinnamon stick
    • tsp chili flakes
    • tbsp mustard seeds
    • tbsp allspice
    • salt
    • pepper
    • tea egg

    Cut the tomatoes lengthwise into slices, add to the pot, and mix thoroughly. Add cinnamon stick and chili flakes. Place mustard seeds and allspice in a tea egg and add to the pot. Season with salt and pepper and let sauce simmer until reduced by half.

  • Step 4/4

    • immersion blender
    • sieve
    • airtight container
    • large bowl

    Remove cinnamon stick and tea egg. Purée with an immersion blender and strain through a sieve into a large bowl. Allow to cool for approx. 30 min. Store ketchup in an airtight container in the fridge for up to 2 weeks. Enjoy!

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