Homemade Ketchup: Fresh Tomato and Tomato Paste Variations Recipe

Introduction

Making your own ketchup at home is easier than you might think and yields a rich, flavorful condiment without any preservatives. Whether you start with fresh tomatoes or tomato paste, this recipe guides you to a perfect homemade ketchup that can brighten up any meal.

Ingredients

• 2 cups ripe Roma tomatoes, roughly chopped (or 2 cups tomato paste)
• ½ cup red wine vinegar
• ¼ cup brown sugar (or to taste)
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Instructions

1. Step 1: If using fresh tomatoes, place them in a saucepan with the red wine vinegar, brown sugar, Worcestershire sauce, salt, and pepper.
2. Step 2: Heat the mixture over high heat until it boils, then reduce to a simmer over medium or medium-low heat. Cook until the sauce thickens and most liquid evaporates, about 25 minutes.
3. Step 3: Puree the tomato mixture in a blender until smooth. Be careful to vent the steam or wait until the mixture cools to prevent pressure build-up.
4. Step 4: Strain the puree through a fine mesh sieve to remove seeds and skins. If the ketchup is too thin, return it to the pot and simmer until it reaches your desired thickness. Adjust seasoning as needed and let cool.
5. Step 5: If using tomato paste, combine it with vinegar, brown sugar, Worcestershire sauce, salt, and pepper in a saucepan. Gently simmer for 15 minutes, partially covering the pot to avoid splattering.

Tips & Variations

• Adjust the amount of brown sugar to balance acidity according to your taste preference.
• For a smoky flavor, add a small pinch of smoked paprika during simmering.
• If you want a thinner ketchup, reduce simmering time or add a bit more vinegar.

Storage

Store homemade ketchup in an airtight container in the refrigerator for up to two weeks. For longer storage, consider freezing it in small batches. Reheat gently on the stove before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, other ripe tomatoes can be used, but Roma tomatoes provide a naturally thicker and less watery base, which makes for better ketchup texture.

Is Worcestershire sauce necessary?

Worcestershire sauce adds depth and umami to the ketchup, but if you prefer, you can omit it or substitute with soy sauce for a different flavor profile.

Homemade Ketchup: Fresh Tomato and Tomato Paste Variations Recipe

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★★★★★

4.9 from 76 reviews

• Author: Naomi
• Total Time: 35 minutes (fresh tomatoes) or 25 minutes (tomato paste)
• Yield: Approximately 1.5 cups of ketchup 1x

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Description

This homemade ketchup recipe offers a rich, tangy, and slightly sweet condiment made either from fresh ripe Roma tomatoes or tomato paste, simmered with red wine vinegar, brown sugar, Worcestershire sauce, and seasoned to taste. Perfect as a versatile sauce for dipping, burgers, or fries, this easy-to-make ketchup allows you to control the ingredients and avoid preservatives found in store-bought versions.

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Ingredients

Scale 1x2x3x

For Ketchup with Fresh Tomatoes

• 2 cups ripe Roma tomatoes, roughly chopped
• ½ cup red wine vinegar
• ¼ cup brown sugar (adjust to taste)
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

For Ketchup with Tomato Paste

• 2 cups tomato paste
• ½ cup red wine vinegar
• ¼ cup brown sugar (adjust to taste)
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

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Instructions

1. Prepare Ingredients: If using fresh tomatoes, roughly chop 2 cups of ripe Roma tomatoes. If using tomato paste, measure out 2 cups.
2. Add Ingredients to Saucepan: Place the tomatoes or tomato paste in a saucepan along with ½ cup red wine vinegar, ¼ cup brown sugar, 1 teaspoon Worcestershire sauce, and salt and pepper to taste.
3. Simmer Fresh Tomato Mixture: For fresh tomatoes, heat the saucepan over high heat until it reaches a boil, then reduce to medium or medium-low heat to simmer. Allow the mixture to simmer for at least 25 minutes, stirring occasionally, until it thickens and most of the liquid has evaporated.
4. Simmer Tomato Paste Mixture: For tomato paste, gently simmer the mixture for 15 minutes over medium heat. If the sauce is spattering, cover partially with a lid to prevent splashes.
5. Blend the Fresh Tomato Ketchup: Once the fresh tomato mixture has thickened, let it cool slightly to avoid steam buildup. Then purée the mixture in a blender until smooth, keeping the blender vent open or waiting until it cools to prevent pressure build-up.
6. Strain the Ketchup: Pour the blended mixture through a fine mesh sieve to remove skins and seeds. Return the strained ketchup to the pot if it is too thin and simmer further until it reaches your desired thickness.
7. Adjust Seasoning and Cool: Taste your ketchup and adjust salt, pepper, or sugar if needed. Remove from heat and let the ketchup cool before storing or serving.

Notes

• You can adjust the sweetness by modifying the amount of brown sugar to suit your taste preference.
• Using red wine vinegar adds a subtle depth; white vinegar can be a substitute but will give a different flavor profile.
• Store homemade ketchup in an airtight container in the refrigerator for up to two weeks.
• Straining the ketchup ensures a smooth texture, perfect for dipping or spreading.
• Simmering times may vary slightly depending on stovetop heat and desired thickness—monitor closely.

• Prep Time: 10 minutes
• Cook Time: 25 minutes (fresh tomatoes) or 15 minutes (tomato paste)
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: homemade ketchup, ketchup recipe, tomato ketchup, easy ketchup, ketchup from fresh tomatoes, tomato paste ketchup