Customizable Homemade Ketchup

Make tomato paste ketchup at home! You can adjust the taste of ketchup to suit yourself by adding your favorite seasonings when preparing it. If you want spicier ketchup, add hot red pepper. By replacing dill with cilantro, you will get the most aromatic sauce for lamb! In general, try it!
cook time: 1h 15 min
Ivy Ramsay
Customizable Homemade Ketchup

Nutrition Facts (per serving)

43
Calories
1g
Fat
12g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt 0.5 tbsp
Sugar 50 g
Ground black pepper 0.5 tsp
Water 2 cup
Mustard 0.5 tbsp
Bay leaf 1 pc
Tomato paste 250 g
Vinegar 1.5 tbsp
Dill 25 g
Carnation 2 pc

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Buy high-quality tomato paste, since the taste and quality of homemade ketchup will depend on its choice. Use table vinegar 9%.

Step 2

Step 2
Pour water into a saucepan and place it on the stove, turn on high heat and bring the water to a boil. Place the tomato paste into boiling water and, stirring thoroughly with a wooden spatula, dissolve the tomato paste in the water. The liquid mass should become homogeneous and bright red.

Step 3

Step 3
Stirring continuously, add salt and granulated sugar to the tomato mass, stir until the bulk ingredients are completely dissolved.

Step 4

Step 4
Peel the onions, rinse under water and chop very finely into cubes. The less you chop the onion, the more homogeneous ketchup you will end up with. Place the chopped onion in a saucepan, bring the sauce to a boil again, then reduce the heat to low. Continue stirring constantly.

Step 5

Step 5
Next, add spices to the pan: ground black pepper and cloves. Pour in 1 tablespoon of 9% vinegar. Stir. Leave the sauce to cook on the stove for 45 minutes, remembering to stir the contents of the pan from time to time. In this case, the heat should be medium, and the ketchup should gurgle. There is no need to cover the pan with a lid.

Step 6

Step 6
Rinse fresh dill under water, dry and finely chop with a knife. Peel the garlic cloves and pass through a press. After 45 minutes of cooking the ketchup, add chopped dill and garlic to the pan, stir and cook the ketchup for another 3 minutes.

Step 7

Step 7
Turn off the heat, add the bay leaf and mustard to the pan, cover the pan with a lid and let the ketchup sit for another 7 minutes. After 7 minutes, open the lid, pour in the remaining 0.5 tablespoon of 9% vinegar, stir.

Step 8

Step 8
The ketchup is ready, all that remains is to cool it, remove the bay leaf and cloves. But if you want a more uniform consistency of tomato sauce, I recommend pouring the cooled ketchup into a blender and grinding it at high speed. This amount of ingredients yielded 500 grams of homemade ketchup.

Additional rubrics

Related recipes