Homemade Ketchup
Servings 16 servings
Ingredients
For the Ketchup
- 1 can (28-ounce) crushed tomatoes
- 1/3 cup brown sugar packed
- 1/4 cup apple cider vinegar
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon allspice
- 1/4 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper optional
- 1/8 teaspoon ground cloves
- freshly ground black pepper to taste
Instructions
- Combine the crushed tomatoes, brown sugar, apple cider vinegar, and tomato paste in a medium saucepan. Stir until the sugar dissolves.
- Add the onion powder, garlic powder, salt, allspice, mustard powder, cayenne pepper, ground cloves, and black pepper. Stir well to combine.
- Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and cook uncovered for 25 to 30 minutes, stirring occasionally, until the mixture has thickened and reduced by about one-third.
- Remove from heat and carefully transfer to a blender. Blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
- Taste and adjust seasoning, adding more salt, sugar, or vinegar as needed.
- Let the ketchup cool completely. It will thicken further as it cools. Transfer to a glass jar or squeeze bottle and refrigerate.
Notes
For a smoky twist, add 1/2 teaspoon of smoked paprika along with the other spices.
For a slow cooker version, combine all ingredients in a Crock-Pot and cook on high for 3 to 4 hours uncovered, stirring every hour, until thick and rich.
Store in an airtight container in the refrigerator for up to 2 to 3 weeks. The flavor improves after a day or two.
Adjust the brown sugar and vinegar to your preferred level of sweetness and tanginess.