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Homemade Ketchup

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 24 ounces

Ingredients
 

  • 1 sweet onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground ginger
  • 1 1/2 tsp minced garlic
  • 2 tsp Italian seasoning
  • 2 lbs roma tomatoes, roughly chopped
  • 3/4 cup cold water
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar

Instructions
 

  • Stir together the onion, celery stalks, olive oil, chili powder, paprika, cayenne pepper, ginger, garlic, and Italian seasoning in a large stock pot over medium-low heat. Let the vegetables sweat for 15 minutes.
  • Add the tomatoes and water to the stock pot. Bring the mixture to a boil and reduce to a simmer. Let simmer for 30 minutes, or until mixture has reduced.
  • Use an immersion blender or a blender in batches to puree the mixture until completely smooth. Push the mixture through a fine mesh strainer to remove any “pulp”, seeds, and chunks.
  • Pour the tomato mixture into a clean pot and add the apple cider vinegar and brown sugar. Bring to a boil and reduce to simmer. Let simmer for about 40 minutes, or until thick and the consistency of ketchup.
  • Pour into sanitized jars and seal tightly. Ketchup can last up to six months.
Cuisine: American
Course: Condiment
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.