How to Make Ketchup

May 13, 2013
Photo: Oxmoor House
You can't have burgers and fries without this tasty, red condiment. Learn how to make it in 8 simple steps.
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Homemade Ketchup Recipe

View Recipe: Heirloom Tomato Ketchup

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.

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1. Gather Spices

Photo: Oxmoor House
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.

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2. Tie Cheesecloth

Photo: Oxmoor House
Gather edges of cheesecloth together; tie securely.
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3. Simmer Ingredients in a Dutch Oven

Photo: Oxmoor House
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.

 

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4. Remove Cheesecloth

Photo: Oxmoor House
Remove cheesecloth bag, and set aside.

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5. Blend Half the Mixture

Photo: Oxmoor House
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.
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6. Strain Mixture

Photo: Oxmoor House
Strain smooth mixture through a fine sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture.

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7. Add Sugar and Salt

Photo: Oxmoor House
Add cheesecloth bag, 1 tablespoon sugar, and 1⁄2 teaspoon salt to pan, and bring to a boil.

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8. Simmer

Photo: Oxmoor House
Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).

Yield: 1 cup (serving size: 1 tablespoon).     

CALORIES: 23; FAT: 0.2g; PROTEIN: 0.9g; CARB: 5g; FIBER: 1.2g; CHOL: 0mg; IRON: 0.3mg; SODIUM 79mg; CALC: 11mg

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