My friend Rebecca started a paleo diet last year. and asked me about making homemade 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 lose out in the taste department.
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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.
- 2-3 tablespoons olive oil
- 1 cup diced onion
- 4 teaspoons chopped or minced garlic
- 3 28 oz cans 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
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon ground pepper
- 1/4 cup apple cider vinegar
- 1/4 cup distilled white vinegar
- 4-5 tablespoons light brown sugar
- 2 tablespoons honey
- Put the olive oil and onions in a large pot over medium heat and cook until translucent about 2-3 minutes.
- Add Garlic and cook for another minute.
- Pour in the Canned Tomatoes and the next 9 ingredients (all of the spices) and simmer for 30 minutes, stir occasionally.
- Put in your blender or use and immersion blender to puree fully.
- Return to the pot and add the honey, brown sugar and vinegars.
- Simmer to thicken, stirring occasionally, about 30 minutes. Taste and add salt, sugar or spice to your liking.
Items that are hot will expand in a blender only fill your blender a third of the way to half way to puree.
Adapted from The Homemade Pantry