Easy Homemade Ketchup Recipe
This easy homemade ketchup recipe is an awesome way to use up your garden harvest. It's savory, sweet, and tangy!
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Servings: 1.5 cups
Calories: 26kcal
Ingredients
- 20 oz grape or cherry tomatoes (about 3.5 cups), cut in half
- 1/4 cup red wine vinegar
- 1/4 cup raw honey or agave nectar
- 1 full clove
- 1 tsp sea salt
- A few cracks of black pepper
- 1/2 tsp Worcestershire sauce
Instructions
- Add all of 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 approx. 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.
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 corn starch into 1/4 cup of cold water, and slowly whisk the mixture into the ketchup, whisking until you get the consistency you're after.
Nutrition
Serving: 1TBSP | Calories: 26kcal | Carbohydrates: 6g | Sodium: 150mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g