Ketchup maken

Recipes Gluten-free

I have been cooking for years without mixes and packets. The pure taste of vegetables and fruit has become unbeatable to me. Still, sometimes I want to brighten up my steamed vegetables, oven-roasted potatoes or homemade burger with a nice dollop of ketchup. Simply because it tastes so good. Even though I got rid of the packets and mixes, I had never dared to make my own ketchup. Until I was somewhat forced to, when a huge pile of tomatoes appeared from my vegetable garden! There was nothing else to do but get to work: make ketchup yourself, with a delicious smoky flavor.

Recipe

Ketchup maken

Homemade ketchup is a flavorful sauce with natural sugars, made from ripe tomatoes, garlic, onions and a mix of spices such as smoked paprika, cinnamon and ginger. The ingredients are gently cooked, pureed and thickened with balsamic vinegar and coconut blossom sugar for a rich taste. Perfect to store in small, sterilized jars, this ketchup will keep for up to a year in the refrigerator if unopened.

Course	Sauce
Kitchen	Chinese
Servings	For approx. 1200ml ketchup

Preparation time

Preparation time	1 hour and 30 min
Total	1 hour and 30 minutes

Equipment

Clean, sterilized glass jars. Choose several small jars, because the ketchup is good for a maximum of 2 weeks once a jar is opened.

Ingredients

2 kilograms tomatoes – the riper the better
4 cloves garlic
2 onions
150 ml balsamic vinegar
80 grams (coconut blossom) sugar
2 cm fresh ginger, finely chopped
3 teaspoons smoked paprika powder
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons allspice
1 teaspoon chili powder
1 teaspoon coriander seeds
salt and pepper

How to make ketchup?

Wash the tomatoes. Cut the tomatoes and the onions into pieces. The pieces can remain fairly large, since everything will be pureed later. Finely chop the garlic.
Put the tomatoes, the onions and the garlic in a large frying pan along with a splash of water and set the heat to low.
Let it simmer gently for 30 minutes and stir occasionally.
Take the pan off the heat and puree the mixture with an immersion blender. Do this very well so that the seeds and skins of the tomatoes are almost gone.
Return the pan to the heat and add the vinegar, all the spices, and the sugar. Let the sauce simmer gently until it is sufficiently thick. For me this took about 45 minutes. If you make smaller quantities it may thicken sooner. Keep an eye on the mixture and continue to stir well. Season the ketchup with salt and pepper and pour it into the jars. Enjoy!

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This homemade ketchup is delightfully tangy and spicy thanks to the combination of smoked paprika, cinnamon and allspice. Use the ripest possible tomatoes for the best flavor. The ketchup will keep for several weeks in sealed jars in the refrigerator.

Want to preserve the ketchup longer? Sterilize the jars well before use. You can also play with the amount of chili powder to make the ketchup more or less spicy. Serve with fries, burgers or use as a base for other sauces.