My friend Rebecca started a paleo diet last year. She asked me to help her make mayonnaise with her. I will be sharing that recipe soon but she also mentioned making ketchup. I was intrigued and now want to show you how to make your own ketchup. I made this homemade ketchup along with my crispy oven baked chicken fingers for the boys. My boys are both chicken nugget and mac and cheese crazy. If they could eat that and pizza every meal they would be happy. These are both healthier alternatives to this staple in their diet and in this case healthier alternative does not loose out in the taste department.
This homemade ketchup recipe was adapted only slightly from the one in The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making it is a great cookbook and I can’t wait to try more recipes from it. I really could not believe how easy this was to make and it made a quart size jar. Before Christmas I bought a Blendtec blender and can I just tell you it is my favorite kitchen appliance! I was able to put the entire batch in and puree it with no explosion! In seconds, this puppy pureed this recipe with no leftover chunks to be found. My old blender would take forever and no matter how hard I tried there would still be a chunk or two somewhere. When using a regular upright blender make sure to only fill 1/3 of the way so that the top does not blow off from the heat and expansion.
You can also use an immersion blender right in the pot if you have one and that is much easier.
If you don’t use a ton of ketchup in your house like my kids do aka they put it on everything, this recipe can be frozen. Before putting it into a container you’ll need to cool it completely. When you are ready to use it, thaw it in the refrigerator and whisk it to re-emulsify.