Bold and flavorful, Homemade Ketchup is easy to make and elevates burgers, fries and so much more. Try this easy recipe and see for yourself.
That’s ketchup. Homemade ketchup! Yum.
A few years ago, when I first started to rid my house of processed foods, I pondered making my own condiments like ketchup, but that seemed like too much when there were acceptable organic versions available in most stores.
Of course, we soon learned that some of those organic versions of ketchup, in particular, left something to be desired in the taste category. Still, we found one we liked and stuck with it.
Fast forward to a few weeks ago, when one of my editors and I were talking about creative toppings for barbecued foods like burgers and hot dogs. The idea of homemade ketchup came up, and I couldn’t get it out of my head. So, I started working on it, finding the right combination of seasonings to create a homemade ketchup recipe that my family would love.
Once I set to making it, I discovered that tomato puree worked as a perfect base for this homemade ketchup recipe since it could be combined with seasonings and reduced pretty easily — no blending necessary.
Just whisk the ingredients together while heating, continuing to whisk occasionally to keep it from burning or otherwise overcooking. Cook, letting it boil down (with a splatter guard, of course!), until it’s a good, thick-ish consistency.
See? This Homemade Ketchup recipe is super easy.
One safety note: be warned that it’s best to remove the pan from the heat and wait a few seconds to remove the splatter guard for whisking … this boils rapidly and that will help you avoid getting burned. Return to the heat when you are ready to cook again.
This easy tomato ketchup recipe will have your family raving.
Serve this with these delicious burgers and fries:
- Blue Cheese Stuffed Burger
- Best-Ever Chicken Burgers
- Asiago Pepper Steak Fries
- Oven-Baked Sweet Potato Fries
- Easy Low-Fat Oven Fries
- 1 28 oz-can tomato puree
- 1/4 cup cider vinegar
- 1/2 cup dark brown sugar
- 1/2 tsp dry mustard
- 1/2 tsp kosher salt, or more, to taste
- 1/2 tsp garlic powder
- 1/2 tsp allspice
- 1/4 tsp smoked paprika
- In a saucepan, whisk together all the ingredients over medium heat.
- Bring to a boil, whisking occasionally, and cook for 10-15 minutes, until thickened to desired consistency. Be sure to use a splash guard to prevent splatter and also remove the pan from the heat to stir.
- Let cool slightly before serving. Store in an airtight container in the fridge.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.