To thicken your ketchup, keep in mind it will naturally set and thicken as it cools in the fridge. If you'd prefer a thicker consistency, return the ketchup to the saucepan after step five and bring it to a gentle simmer. In a separate bowl, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then slowly whisk it into the ketchup, continuing to stir until it reaches your desired thickness.
Easy Homemade Ketchup + 39 More Cherry Tomato Recipes
This easy homemade ketchup recipe is an awesome way to use up your garden harvest. It’s savory, sweet, and tangy. It's just one of these 40 cherry tomato recipes you can make with your bounty this summer.
Servings: 1.5 cups
Ingredients
- 20 oz cherry tomatoes (about 3.5-4 cups), cut in half
- 1/4 cup red wine vinegar
- 1/4 cup raw honey or agave nectar
- 1 full clove
- 1 tsp salt
- 1/2 tsp Worcestershire sauce
- A few cracks of black pepper
Instructions
- Add the ingredients from the tomatoes through to the clove to a medium saucepan. (Save the Worcestershire sauce for the end.)
- Bring the contents to a simmer over medium heat and let it cook, stirring occasionally, for approximately 25-30 minutes, until the mixture has thickened up a bit.
- With a slotted spoon, remove the clove and discard it.
- Using an immersion blender, blend the cooked tomato mixture until it's nice and smooth. If you're using a blender, carefully transfer the mixture to the blender container and blend until smooth. (Be careful when blending hot liquids. Don't overfill the blender container; if you have to blend in batches, do so.)
- Push the mixture through a sieve into a heat-safe container. For an even smoother consistency, run through the sieve a second time (recommended).
- Stir in the Worcestershire sauce, and chill before serving. The mixture will thicken up in the fridge, but if you want a thicker consistency, see the recipe notes below.
Notes
Nutrition
Serving: 1Tablespoon | Calories: 7kcal | Carbohydrates: 2g | Sodium: 42mg | Sugar: 1g
