How to Make Homemade Ketchup Recipe

The ease of store-bought ketchup is fine for most days but for special occasions, it’s kind of nice to kick things up a notch. This zesty, gorgeous ketchup will impress your friends and make over-commercialized taste buds dance with organic joy.

  • 4 large beefsteak tomatoes
  • 1 tablespoon olive oil
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 cup brown sugar (packed)
  • 2 tablespoons of double concentrated tomato paste
  • 1 teaspoon smoked paprika
  • Dash of saffron (optional)
  • 1/2 teaspoon chili powder
  • Sea salt

Cut tomatoes into quarters and discard any stems. Place on a baking sheet and drizzle with olive oil. Bake for 20 minutes.

Remove tomatoes from oven when finished baking and place all ingredients in a blender or food processor.

Blend on low, raising speed as it begins to puree together. After the mixture is smooth, pour into a medium-large saucepan.

Simmer and stir over medium low for about 20 minutes or until reduced to the thickness you would like it to be.

After ketchup has cooled, place in a container. Your zesty, homemade ketchup makes about 1 1/2-2 cups and will last a week or two in the fridge. It’s a good idea to put a date on the container.

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3 thoughts on “How to Make Homemade Ketchup Recipe”

  • I made ketchup years ago when we grew our own tomatoes, lots of them. I used a huge colander-strainer with a pestle-like piece used to push the tomato meat through the holes leaving the seeds behind. What a job that was! I like your method of removing the seeds better. The other way may have prevent any waste, but the time involved was long and tedious! Thank you for sharing your method. Blessings to you, Deanna…

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