As a home cook with years of experience crafting wholesome preserves, I recommend ditching store-bought ketchup. Loaded with preservatives, artificial colors, and inflated prices, it's no match for this fresh homemade version made right in your kitchen.
Contents
- Ingredients
- How to
- Result
Ingredients
- 2 kg very ripe tomatoes
- 2 onions
- 60 g brown sugar
- 1 clove garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cloves
- 2 tablespoons olive oil
- 10 cl red wine vinegar
How to
Preparation time: 20 min
Cooking time: 1h
Total time: 1h20
- Chop the onions.
- Blanch tomatoes in boiling water for 5 minutes.
- Drain, peel, seed, and dice them.
- In olive oil, sauté onions and minced garlic, then add tomatoes.
- Cook for 30 minutes, stirring frequently.
- In a separate pan, dissolve sugar in vinegar.
- Add the cloves.
- Blend or mash the tomato mixture into a purée.
- Combine with the vinegar-sugar mixture.
- Simmer for 30 minutes until jam-like texture forms.
- Pour hot ketchup into sterilized jars and store upside down.
Result
Your homemade ketchup is ready! It keeps 2-3 months in the fridge, tastes infinitely better than commercial brands, and costs less to make.
