This easy homemade ketchup is so full of flavor – I don’t think I’ll ever use store bought ketchup again! And you can make this ketchup just the way you like it. Making it at home, you control the levels of sweetness and saltiness. After you’ve made it once or twice, you can see how the vinegars, maple syrup, and tomato paste alter the flavors, making it easy for you to create a perfect ketchup to suit your taste.
There are two options for this recipe: a cooked version and an uncooked blender version. The only difference in the ingredients for the two versions is fresh onion for the cooked version and dried onion for the blender version. I think the cooked version makes a richer ketchup with deeper flavors. But, sometimes you don’t have time to labor over a pot for even a few minutes. For those times, just toss these ingredients into the blender.
I found this recipe on Sugar Free Mom. I’ve changed or clarified some of the measurements and, since there are only two people in my household, I also cut the cooked version of the recipe in half. The half recipe gave me three or four servings (for each of us) and that’s just right for a “fresh” homemade ketchup. Using the half recipe, cooked version, I made just under one pint, about 1-1/2 to 1-3/4 cups of ketchup.
The full version (cooked or blender version) will just about fill a quart jar, giving you about 3-1/2 cups of ketchup.
In the recipes below, I am providing the full recipe and the half recipe. I know you can halve a recipe on your own, but this way you won’t have to think about it.
While my ketchup was on its last simmer, I boiled the jar (along with its lid) that I would use for the ketchup. This is not a necessary step, but it’s quick and easy and I like a good clean jar. It’s not that I feel like I’m canning the ketchup, but I like the idea of a sterilized jar for something I’ll be storing in the refrigerator for an extended time.
Boiling a jar is easy: just bring the water to boil, drop the jar into the boiling water on its side, rotating it and turning it so it gets boiling water on every surface inside and outside, then remove the jar with clean tongs and place the open jar “mouth up” (right side up) on a kitchen towel. Drop the lid into the water and, using the tongs, remove it to the towel to drip dry. You can put the finished hot ketchup right into the hot jar. Don’t worry about any water drops on the inside of the jar. They won’t hurt anything. Then, instead of sealing the lid as you do in canning, just lay the lid loosely on top and let the ketchup cool. Then tighten the lid before you pop the jar into the refrigerator. You absolutely do not need to boil your jar, it’s just an option.