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(2 votes, average: 4.50 out of 5)
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Servings: 16
Prep time: 30
Making your own ketchup is pretty simple, and the payoff is huge. This Homemade Ketchup is insanely tasty and doesn’t include the unwanted ingredients that store bought ketchup has. Keep refrigerated in an airtight container for up to 3 months. If it lasts that long!
Preparation
- Heat olive oil in a skillet over medium-high heat. Add the onions, ginger, garlic and fennel. Cook until the onions and fennel have softened, about 7 minutes.
- Add the chopped tomatoes, tomato paste, grape or cherry tomatoes, water, salt, coriander seeds, sweet paprika, and cloves. Cook over medium heat, until the sauce has reduced by about half, about 10-15 minutes.
- Pour the tomato mixture into a food processor and blend until smooth. Pass through a fine sieve, and pour back into the skillet. The mixture should now be shiny and very smooth.
- Stir in the vinegar and brown sugar and cook over medium heat until it reaches the consistency of ketchup, about 15-20 minutes. Pass through the sieve again if necessary then cool and serve or store refrigerated in an airtight container.
Ingredients:
- 2 tablespoons olive oil
- ½ yellow onion, roughly chopped
- 1 inch piece of fresh ginger, chopped
- 2 cloves garlic, smashed and chopped
- 1 small fennel, diced, about ½ cup
- 1 (14-ounce) can chopped tomatoes
- ¼ cup tomato paste
- 1 pound grape or cherry tomatoes
- ¼ cup water
- 1 teaspoon salt
- 2 teaspoons coriander seeds
- 1 teaspoon sweet paprika
- 2 cloves
- ½ cup cider vinegar
- ¼ cup brown sugar
Nutritional Information
Calories
43 cals
Fat
2 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
1 g
Carbohydrates
6 g
Sugar
5 g
Fiber
1 g
Protein
1 g
Sodium
191 mg
*per serving
Ann's Tips and Tricks
In the summertime when tomatoes are at their peak and abundant, make a batch or two of this to take you into the winter.
