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.