Homemade ketchup

Votes: 2

Photo of the dish: Paul Sirisaly

Time: 1 hour 30 min.
Complexity: easily
Quantity: 5 tbsp. (1200 ml)

A recipe for making ketchup at home, plus three recipes for homemade ketchup with various additives.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 kg canned whole tomatoes without skin
1/4 cup tomato paste
3 tablespoons of vegetable oil
2 cups finely chopped onion
1 tbsp. chopped ginger
4 finely chopped garlic cloves
2 tsp mustard powder
1/2 tsp ground allspice
1/4 tsp cayenne pepper
2 bay leaves
2/3 cup light brown sugar
1/2 cup apple cider vinegar
1 tbsp. molasses
Coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomato paste, tomatoes, onions, garlic, ginger root, bay leaf, syrup, apple cider vinegar, brown sugar, ground cayenne pepper, allspice, mustard powder

Cooking the dish according to the recipe:

Heat vegetable oil in a large saucepan or Dutch oven over high heat.

Add the onion and cook over medium heat for 5 minutes, stirring occasionally, until soft and translucent.

Add ginger, garlic, mustard powder, allspice and cayenne pepper and cook, stirring, for 1 minute.

Add the tomato paste and cook for another minute, then add the tomatoes. Stir with a wooden spoon, scraping up any browned bits from the bottom. Remove the pan from the heat.
Blend the tomato mixture until smooth, then return it to the pan. Add the bay leaf, brown sugar, vinegar, molasses, and 4 teaspoons of salt.

Bring the mixture to a boil and simmer over low heat for 45–60 minutes, stirring occasionally to prevent burning, until the mixture thickens. Remove the bay leaf and let the ketchup cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Warm ketchup with smoked bacon

In a small skillet over medium heat, fry 3 slices of chopped bacon for 12 minutes, stirring occasionally, until crisp. Reserve 1 tablespoon of the rendered fat, discard the rest, then stir in 1 teaspoon of smoked paprika. Add 1 cup of homemade ketchup (see recipe above) and heat for 2 minutes. Add 1/2 teaspoon of red wine vinegar. Thin with water if needed. Serve warm.

Peach and Curry Ketchup

In a small skillet over medium heat, melt 1/2 tbsp (30 g) butter. Add 1/2 cup sliced peeled peaches, 1 tsp minced ginger, and 1 1/2 tsp curry powder. Cook, stirring, for 1 minute. Add 1 cup homemade ketchup (see recipe above) and heat for 5 minutes. Transfer the mixture to a blender, add 2 tbsp water, and puree thoroughly.

Cumin and Smoked Chili Ketchup

Chop 1-2 teaspoons of smoked chipotle chili peppers in adobo sauce and mash them with a fork or knife until smooth. Heat 1 teaspoon of vegetable oil in a small skillet over medium heat. Add 1 teaspoon of ground cumin and stir thoroughly for 10 seconds, then add 1 cup of homemade ketchup (see recipe above) and the smoked chili peppers and cook for 2 minutes. Add 1 teaspoon each of lime juice and honey, and thin with water if the ketchup is too thick.