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
You can also use an immersion blender
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.
Save RecipeIngredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 28 oz. cans diced tomatoes, drained
- 4 teaspoons kosher salt
- 1 tablespoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon celery salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dry mustard
- 2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons light brown sugar
- 1 tablespoon honey
- 1/4 cup each apple cider vinegar and distilled white vinegar
Instructions
- In a bowl combine salt, paprika, cinnamon, cloves, celery salt, cumin, dry mustard, chili powder, and ground pepper - set aside.
- Using a large sauce or soup pot on medium heat the olive oil and add the onion until it's translucent.
- Add the garlic and cook for one minute stirring the entire time to prevent burning.
- Add tomatoes and spice mixture into the pot and simmer for 20 minutes stirring occasionally.
- Puree until smooth using an immersion blender or transfer in batches to an upright blender and return it to the pot.
- Add brown sugar, honey and both vinegar's.
- Cook over medium heat, uncovered for about 30 minutes or until thickened. Stir occasionally.
- Taste and add more salt, pepper or chili powder to taste.
- Store in your refrigerator for up to 2 weeks.
Notes
When using an 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.
Ketchup may be frozen - cool first then put in containers to freeze. When ready to use thaw it in the refrigerator and whisk it to re-emulsify.
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