Yesterday we shared our recipe for Homemade Tater Tots – and what goes better with those than some Homemade Ketchup! Homemade ketchup is surprisingly quick and easy to make, and it has a noticeably deeper, richer tomato taste that is so much better than any store-bought ketchup brands!
We make our homemade ketchup using fresh tomatoes year round – in fact, we’ve been using some garden tomatoes that we froze last summer when our tomato harvest was going strong!
You can use any variety of fresh tomatoes available at your local market – or if you can’t find good, fresh tomatoes at this of the year, feel free to substitute an equal amount of canned tomatoes in the recipe. The flavor will vary a bit based on whether you’ve used fresh or canned – but either version will still be delicious!
This is an extremely simple recipe to make, and a batch of homemade ketchup will last for a few weeks in the refrigerator.Print
- 1 pound fresh ripe tomatoes of any variety, cored and quartered
- 1 6-ounce can of tomato paste
- 1 tablespoon agave nectar or corn syrup
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon Colman’s dry mustard
- Place all ingredients in a medium non-stick pan with a lid, bring to a boil and simmer for ten minutes.
- Remove from heat, cool, then pass through a food mill (like this one).
- Store in a sealed jar refrigerated for up to two weeks.
You may also like: