John Myers
Homemade Tomato Ketchup
The perfect homemade tomato ketchup recipe with a picture and simple step-by-step instructions.
- 4 kg Sun-Ripened red tomatoes
- 600 g Chopped onion
- 200 g Sugar or 180 grams of honey
- 8 tbsp White wine vinegar
- 2 tbsp Salt
- 2 tsp White milled pepper
- 1 tsp Ground ginger
- 1 tsp Allspice grains ground
- 2 tsp Ground mustard seeds
- If you like, some curry powder
- If you like, some chilli powder
- Briefly sweat the chopped onions in a large saucepan
- Put the sugar in the saucepan and caramelize
- Cut the tomatoes into pieces and add to the onions in the saucepan. Simmer for about 1 hour and 15 minutes (cooking time may vary depending on the water content of the tomatoes), stirring again and again
- Strain the sauce through a sieve (if necessary, it also works with a normal fine sieve)
- Put the sauce back into the saucepan and simmer until it has thickened.
- Add salt
- Grind the pepper, ginger, allspice and mustard seeds and season the sauce with the spice mixture. If you like curry, you can add 1 teaspoon of curry powder. If you prefer a fiery “hot ketchup”, you can season the ketchup with chilli powder as you wish.
- Fill the finished ketchup into sterilized bottles and close them immediately with a hot seal. The ketchup can be kept for at least 1 year if stored in the refrigerator. The recipe is my family’s absolute favorite. Admittedly, ketchup production is certainly time-consuming, but it definitely pays off. It’s a great way to process your tomatoes from your home garden and have some of them the rest of the year. The ketchup also tastes great with pasta.
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