How to make ketchup from scratch w/ Fresh Tomatoes

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

White vinegar is more commonly available.

allspice

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon can provide a similar warmth.

mustard powder

🥗Healthier: prepared mustard

💰Cheaper: turmeric

Turmeric is a more affordable option.

Wash 2 lbs of cherry tomatoes and cut off the ends.

Slice each tomato in half and place them in a bowl.

Add 1 tbsp of water to the tomatoes (optional).

Transfer the tomatoes to a stainless steel pot and cover with a lid.

Cook the tomatoes on medium to low heat for 30 to 35 minutes, stirring occasionally, until they are mushy.

Remove from heat and let cool for about 5 minutes.

Transfer the cooked tomatoes to a blender and puree until smooth.

Use a mess strainer over a bowl to strain the puree, discarding the seeds and skin.

Add 1 tbsp Worcestershire sauce, white distilled vinegar, light brown sugar, garlic powder, onion powder, celery seed, and salt to the strained tomato mixture.

Mix well and bring to a boil.

Reduce heat and simmer for 30 to 35 minutes until thickened.

Let cool for a couple of minutes before transferring to a mason jar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens