You can't have burgers and fries without this tasty, red condiment. Learn how to make it in 8 simple steps.
May 13, 2013
1 of 9
Homemade Ketchup Recipe
Both store-bought and homemade ketchup contain lycopene, an antioxidant associated with decreased risk of chronic diseases. We found this rendition well worth making because it captures the vibrant flavor of summer tomatoes and has about half the sodium of commercial ketchup. Serve with hamburgers, oven-baked fries, or with meat loaf.
Place 1⁄2 teaspoon yellow mustard seeds, 1⁄2 teaspoon celery seeds, 1⁄4 teaspoon whole allspice, and 1⁄4 teaspoon black peppercorns on a double layer of cheesecloth.
3 of 9Photo: Oxmoor House
2. Tie Cheesecloth
Gather edges of cheesecloth together; tie securely.
4 of 9Photo: Oxmoor House
3. Simmer Ingredients in a Dutch Oven
Combine cheesecloth bag; 2 chopped garlic cloves; 3 pounds heirloom tomatoes (about 4 1⁄2 cups), cut into chunks; 2 cups chopped onion (1 medium); 1 cup chopped red bell pepper (1 small); and 1⁄3 cup cider vinegar in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
5 of 9Photo: Oxmoor House
4. Remove Cheesecloth
Remove cheesecloth bag, and set aside.
6 of 9Photo: Oxmoor House
5. Blend Half the Mixture
Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7 of 9Photo: Oxmoor House
6. Strain Mixture
Strain smooth mixture through a fine sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture.
8 of 9Photo: Oxmoor House
7. Add Sugar and Salt
Add cheesecloth bag, 1 tablespoon sugar, and 1⁄2 teaspoon salt to pan, and bring to a boil.
9 of 9Photo: Oxmoor House
Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).