Home Chef s Ultimate Tomato Ketchup Recipe: 1 Minute to a Delicious Homemade Ketchup Experience

Tomato ketchup is a beloved condiment that finds its way onto tables worldwide. Creating your own ultimate homemade ketchup not only allows you to control the flavors and sweetness, but also ensures a fresher, richer result than store-bought versions. As a designer at heart, I always see an opportunity to elevate basics—ketchup is no exception. This recipe focuses on balance, smoothness, and a deep tomato essence, combined with thoughtful presentation that makes it a perfect addition to any kitchen or dining setup.

Home Chef’s Ultimate Tomato Ketchup Recipe

1. 2 lbs ripe tomatoes (chopped)
2. 1 medium onion (finely chopped)
3. 2 cloves garlic (minced)
4. 1/4 cup apple cider vinegar
5. 1/4 cup brown sugar (adjust to taste)
6. 1 tbsp tomato paste
7. 1 tsp salt
8. 1/2 tsp ground allspice
9. 1/2 tsp smoked paprika (optional, for depth)
10. 1/2 tsp pepper
11. 1/4 tsp ground cinnamon
12. In a large pot, sauté the onions and garlic over medium heat until soft.
13. Add the chopped tomatoes, tomato paste, vinegar, brown sugar, and spices. Stir well.
14. Simmer uncovered for 45-60 minutes, stirring occasionally, until the mixture thickens.
15. Use an immersion blender for a smooth texture, or transfer to a blender and blend in batches.
16. Return to the pot if needed and simmer to your desired consistency. Taste and adjust salt or sugar.
17. Let cool, then pour into a sterilized jar or bottle. Refrigerate up to 2 weeks.

Designer’s Tip: Homemade ketchup isn’t just about taste. Think presentation: decant in glass bottles, label with your own touch, and display on an open kitchen shelf. For a designer touch in your home’s culinary workflow, optimizing your kitchen flow can make sauce-making (and all cooking) easier and more beautiful. For example, efficient prep layouts and workspace placement—something every home chef can appreciate—are core to kitchen design. You can explore smart design with a kitchen layout planner to create harmonious, functional cooking spaces that inspire creativity for future recipes.

Tips 1:

For a tangier ketchup, increase vinegar; for more sweetness, add extra brown sugar or a splash of honey. Roasting the tomatoes before simmering intensifies the flavor for a gourmet touch.

FAQ

Q: Can I use canned tomatoes instead of fresh?

A: Yes, use about 28 ounces canned whole tomatoes. Drain excess liquid before simmering.

Q: How do I thicken my homemade ketchup?

A: Simmer uncovered until you reach your desired consistency. You can also let it cool to thicken further.

Q: Is it safe to can homemade ketchup for long-term storage?

A: Yes, follow proper water bath canning procedures and sterilize jars to safely store ketchup for months.

Q: Can I substitute white vinegar for apple cider vinegar?

A: Absolutely; white vinegar will offer a sharper, cleaner tang, or try balsamic for extra depth.

Q: How can I make my ketchup spicier?

A: Add a pinch of cayenne pepper, chili flakes, or even a small chopped chili to the simmering tomatoes.

Q: What’s the best way to achieve a smooth ketchup texture?

A: Use an immersion blender directly in the pot, or pass the mixture through a fine sieve after blending for maximum silkiness.