Homemade Tomato Ketchup Recipe - Video Culinary

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with fewer calories.

white vinegar

🥗Healthier: apple cider vinegar

Apple cider vinegar offers a milder flavor.

onion

🥗Healthier: shallots

Shallots provide a subtler taste.

garlic

💰Cheaper: garlic powder

Garlic powder is shelf-stable and easy to use.

Roast one small red bell pepper in the oven or on the stove top.

Wrap the bell pepper in aluminum foil and place it over the stove top.

Cook until soft, about 5 to 10 minutes, turning occasionally.

Cool the roasted bell pepper completely.

Peel 800 g of tomatoes using a vegetable peeler or by making a crosswise incision and placing them in boiling water for 1 minute before shocking in ice water.

Remove the skins from the tomatoes easily after cooling.

Remove the foil from the bell pepper, then remove the stem and seeds and peel the skins using a small knife.

Cut the tomatoes in half and remove the core.

Blend the tomatoes with the roasted pepper until smooth.

Small dice 50 g of onion and mince 1 clove of garlic.

Place 25 g of sugar in a saucepan and heat until melted and turns to an amber color.

Add the diced onion to the saucepan and stir.

Add the minced garlic and stir.

Add the blended tomatoes and pepper mixture to the saucepan and cook over medium heat for 5 to 10 minutes, stirring occasionally.

Add 50 ml of red wine vinegar and 20 ml of balsamic vinegar to the mixture.

Stir and cook over low heat for 15 minutes.

Pass the mixture through a sieve.

Add a pinch of hot chili pepper and salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary