Easy Homemade Ketchup Recipe

Homemade ketchup in a small glass jar next to a burger and some fries.

4.84 from 6 votes

Easy Homemade Ketchup Recipe

If you've got cherry tomatoes taking over your counter right now, this is what you do with them. A deeply savory, slightly sweet, properly tangy homemade ketchup recipe that will make you feel accomplished.

Prep Time10

Cook Time30

Chill1

Total Time1 40

Course: Condiment

Cuisine: American

Servings: cups

Author: Dana Sandonato

Ingredients

20 oz cherry tomatoes (about 3.5 cups), cut in half You could also use grape tomatoes
1/4 cup red wine vinegar
1/4 cup raw honey
1 full clove
1 tsp sea salt
A few cracks of black pepper
1/2 tsp Worcestershire sauce

Instructions

Add the halved tomatoes, red wine vinegar, honey, sea salt, pepper, and clove to a small saucepan.
Set the heat to medium and bring to a simmer for 25-30 minutes, stirring often. The tomatoes will soften and burst, and the mixture will become thicker.
When simmering time is up, remove the clove from the sauce. (Use a fork or a slotted spoon to fish it out.)
If using an immersion blender: blend the mixture in the saucepan until it reaches a smooth texture.
If using a regular blender or food processor: carefully transfer the mixture to the proper container and pulse until smooth.
Set a large bowl on a counter and place a colander over it. Carefully pour the ketchup mixture into the colander, then, with a large spoon or ladle, work the mixture through the colander by pressing down and moving in a circular motion.
Repeat this one more time for an even smoother texture (optional, but recommended).
Stir in the Worcestershire sauce, then give the ketchup a taste; adjust salt or sweetness if necessary.
Transfer the ketchup to an airtight jar and let it chill in the fridge for about an hour to thicken further.

Notes

Thickening your ketchup: The ketchup will thicken as it cools and sets in the fridge. But if you'd like it to be extra thick, after step five, transfer the ketchup back to its saucepan. Bring it to a low simmer. Mix 2 TBSP of cornstarch into 1/4 cup of cold water, then slowly whisk the mixture into the ketchup until you reach the consistency you're after.

Nutrition