Homemade Ketchup

Easy Food Recipes and Cooking - Homemade Ketchup

Makes about 5 cups
3 tablespoons vegetable oil
2 cups finely chopped onion
1 tablespoon chopped peeled ginger
4 cloves garlic, minced
2 teaspoons mustard powder
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ cup tomato paste
2 28-ounce cans whole peeled tomatoes
2 bay leaves
⅔ cup packed light brown sugar
½ cup apple cider vinegar
1 tablespoon molasses
Kosher salt


Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice  and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the  whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon;  remove from the heat.

Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar,   vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring  occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the  ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.