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.
Serve this recipe with these yummy Vegan Baked Onion Rings or Sweet Potato Fries & Baked French Fries.
| Servings |
quart or pint jar
|
- 3 cups tomato puree a 28-ounce can
- 4 tablespoons double concentrated tomato paste I use Centro brand in a tube, for regular tomato paste use 6 tablespoons
- 1 tablespoon olive oil
- 1/2 teaspoon garlic minced, about 2 cloves
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 1 teaspoon salt adjust to your taste
- 1/4 to 1/2 cup maple syrup adjust to your taste
- 1 cup fresh yellow onion** chopped, **for blender version, use 1 tablespoon dried minced onion
- 1/4 teaspoon cloves
- 1/2 teaspoon dried oregano
- 1-1/2 to 1-1/3 cups tomato puree about 14 ounces
- 2 tablespoons double concentrated tomato paste I use Centro brand in a tube, for regular tomato paste use 3 tablespoons
- 1/2 tablespoon olive oil
- 1/4 teaspoon garlic minced, about 1 clove
- 1/8 cup apple cider vinegar
- 1/8 cup red wine vinegar
- 1/2 teaspoon salt adjust to your taste
- 1/8 to 1/4 cup maple syrup adjust to your taste
- 1/2 cup fresh yellow onion** chopped, **for blender version, use 1/2 tablespoon dried minced onion
- 1/8 teaspoon cloves
- 1/4 teaspoon dried oregano
Ingredients
Full Recipe - Cooked & Blender Version
Half Recipe - Cooked & Blender Version
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- Add all of the ingredients to your blender, including the dried minced onion (instead of the chopped fresh onion). Stir to blend lightly.
- Pulse to the desired consistency.
- Taste and adjust the maple syrup and salt to fit your taste.
- Use immediately or pour into an airtight jar or other airtight container and refrigerate.
- Chop the yellow onion.
- Heat the olive oil in a skillet and sauté the garlic for about 1 minute. Add the chopped onion and cook until soft and translucent.
- Add both vinegars to the skillet, along with the maple syrup. Bring to a simmer and reduce the heat to low.
- Add the tomato puree, the tomato paste, cloves and dried oregano.
- Cook on low until the sauce starts to reduce, about 15 to 20 minutes. Stir the sauce while it simmers and thickens, with the heat kept on low setting.
- If your blender isn't made for hot liquids, remove the skillet from the heat and let the ketchup cool for 5 or 10 minutes, still in the skillet.
- Add the cooked ketchup to your blender and blend until smooth.
- Serve immediately, serve cooled, or store in an airtight jar or other airtight container in the refrigerator.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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