Did you know making ketchup is really easy?
Last week, we asked our Facebook friends for suggestions of items they would like to see a recipe for a homemade version. Looking through the list, homemade ketchup caught my eye.
I’ve been wanting to try a homemade version for awhile, and your requests were just the incentive I needed.
So, I set about doing a little research on ketchup (which really has quite an interesting history). Did you know it used to be made and sold by farmers as a way to use up their less than perfect tomatoes? Farmers come up with some of the best ideas, don’t they?
After a few tries and failures (some in our house preferred a sweeter ketchup, others tangy), we had a version of ketchup we were all happy with. This ketchup can be enjoyed right away, but the flavors will develop even more over time.
Homemade Ketchup Recipe
Yields 1 1/2 – 2 cups of ketchup
- Cuisine: Condiments
- 12 ounces tomato paste
- 2-4 tablespoons sugar (depending on how sweet you like your ketchup)
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon all spice
- 1/8 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons white wine vinegar
- 1/2-2/3 cup water
- Place all ingredients, except water, in a medium bowl.
- Add water in increments until you have your desired consistency (thicker or thinner).
- You can enjoy immediately, or store in an airtight container overnight to enjoy the next day. The flavors develop the longer it sits.
- Good for 2-3 weeks in the refrigerator.