Ketchup. Catsup. Red Sauce.
Call it what you want and pronounce it how you like, this condiment has universal appeal. Except to me!
I am not a fan of ketchup. I never have been a fan of ketchup. I don’t like to eat it. I don’t like to smell it. I won’t lick my fingers if they get in my kids’ ketchup. The only thing I ate ketchup on as a kid was . . . fish sticks! YUK! I wouldn’t even do that now. Even the memory is disgusting. My only use for ketchup is as an ingredient in meatloaf or barbecue sauce.
The rest of my family, however, does enjoy their ketchup! On hamburgers. On french fries. On eggs. That’s the grossest one; just thinking about it almost turns my stomach.
But, I make my own (their own!) ketchup.
Ketchup is not expensive and it is possible to find some brands that don’t contain high fructose corn syrup, but my husband knows that I like to experiment in the kitchen, so one day he brought me a Heinz clone recipe he found on Top Secret Recipes. I tried it as written and he wasn’t thrilled. I tried a couple other recipes, but they were all deemed too “flavorful” (more gourmet than everyday) and too fussy or time consuming.
I came back to the clone recipe and adjusted it several times. Less water, less sugar and vinegar, different sugars and vinegar, larger quantity all together.
Finally, I created a homemade ketchup recipe my husband and kids approve. I’ve been making it for a couple years now. Try it and see what you think. Adjust it to your family’s preferences.
This amount lasts my family a couple months (unless I make both meatloaf and barbecue sauce too often – not possible in H.’s opinion.) We do however, use it sparingly as a condiment rather than a serving of vegetables!
Homemade Ketchup Recipe
- 2 6-ounce cans tomato paste
- 6-12 ounces water (don't get too fussy; just fill up one or two tomato paste cans)
- 6 tablespoons each apple cider vinegar and honey (basically, this is 3 ounces of each, so fill your tomato paste can half full of vinegar and then top off with honey to avoid extra dirty dishes and trying to measure tablespoons of sticky honey!)
- 1 tablespoon rapadura or coconut sugar
- 2 teaspoons salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Combine all ingredients in a medium saucepan and whisk until smooth. The easiest way to incorporate the water into the thick tomato paste is to add it just one or two tablespoons at a time and mix well before adding any more. (Use 6 ounces for very thick ketchup and more if you prefer it thinner.) Once that is done, the rest of the ingredients will whisk in easily.
- Cook over medium heat until the mixture starts to simmer. Reduce heat and allow to simmer 10- 20 minutes, stirring often. It will splatter all over your stove no matter how low you simmer it and it will make your kitchen smell like ketchup!
- Remove from heat.
- Cool and store in the refrigerator.
- For a fermented version, cool so it is just warm to the touch and stir in a tablespoon or two of whey. Allow to culture at room temperature for 12-24 hours before refrigerating.
Print it out and give it a try!
If you want to add pro-biotics to the mix, stir in a tablespoon or two of whey. I strain mine from homemade yogurt – instructions in the Slightly Cinnamon Yogurt Dip recipe. Allow to culture at room temperature for 12-24 hours before refrigerating.
Do you make your own ketchup or other condiments?