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Home Making ketchup

Making ketchup

Recipes Gluten-free

I've been cooking for years without pre-packaged mixes. 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's so good. Even though I got rid of the packet mixes, I never dared to make my own ketchup — until I was somewhat forced to when a huge pile of tomatoes appeared from my vegetable garden! Then there was nothing for it but to get to work: making ketchup myself, with a lovely smoky flavour.

Recipe

Making ketchup

Homemade ketchup is a flavorful sauce with natural sugars, made from ripe tomatoes, garlic, onions and a mix of spices like smoked paprika powder, cinnamon and ginger. The ingredients are gently simmered, puréed and thickened with balsamic vinegar and coconut blossom sugar for a rich taste. Perfect for storing 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. 1200 ml 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 has been opened.

Ingredients

2 kg tomatoes – the riper the better
4 cloves garlic
2 onions
150 ml balsamic vinegar
80 g (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 do you make ketchup?

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

Cooking mode Prevents your screen from going to sleep

This homemade ketchup is wonderfully spicy and aromatic thanks to the combination of smoked paprika powder, cinnamon and allspice. Use the ripest possible tomatoes for the most delicious flavour. The ketchup keeps for several weeks in sealed jars in the refrigerator.

Want to keep the ketchup longer? Then 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.

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