of tomato paste 1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). The ketchup should be thick enough that when you drag a wooden spoon across the bottom of the pot, it leaves an empty trail that does not fill in right away. Well, our ketchup is tomato paste, vinegar, and a load of spices. If you run out of ketchup and can't get to the store, you can make your own at home using common pantry staples. You can use white vinegar also or even cut the vinegar with some water. 10-12 oz. Bring the ingredients to a boil over medium heat, stirring frequently. Transfer it to clean glass jars (it is not necessary to sterilize the jars for this recipe). Note that the unopened, sealed jars are still safe to eat beyond a year, but the quality will decline after 12 months. Screw on canning lids and process in a. Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. Paired with some simple homemade fries and, well, is there anything better than ketchup and fries? Bring to a boil, then reduce the heat and simmer for 45 minutes (or up to 1 hour/60 minuteto let the … Combine all of the ingredients in a small pot, using just 1/2 cup of the water to start. What is ketchup? You can use homemade versions of these already-preserved foods, but substituting their fresh counterparts will yield a totally different taste that is nothing like the familiar commercial product. If you make this recipe and what you think! Heat a large saucepan with extra virgin olive oil over medium heat, add chopped onion and sautée until translucent. Get daily tips and expert advice to help you take your cooking skills to the next level. Kept in an airtight container in a fridge and it will last a month. Because in addition to the time, it's far from cost effective. If you want more tang, add a little more at a time. Taste and add additional spices if desired. If after 15 minutes you find that you added a little too much water and the ketchup is too thin, raise the heat to medium-high and cook for a few minutes, stirring constantly, to boil off the excess liquid. I love to hear from you on Facebook, Pinterest, and Instagram! ), Make Crispy Deep-Fried French Fries at Home, 3 Easy Ways to Make Homemade Tomato Paste, Easy-to-Make Recipe for Homemade Mulberry Jam, How to Process Foods in a Water Bath Canner, What to Use If You Do Not Have Tomato Sauce, Spaghetti Napolitan (Japanese Ketchup Pasta), Easy Raspberry Jam With Frozen or Fresh Berries, Japanese Onion, Ginger, and Carrot Salad Dressing. This tomato ketchup recipe uses tomato paste and powdered onions and garlic. Add brown sugar, tomato paste, vinegar, … Stir every few minutes, scraping the mixture away from the sides of the pot and making sure that it isn't sticking to the bottom. That ketchup from the store? Turn off the heat and let the ketchup cool for 5 minutes. You can always add a little more if you want a little more tang. White vinegar can also be used. (Nutrition information is calculated using an ingredient database and should be considered an estimate. If you want more tang, add a little more at a time. With a base of tomato paste and some vinegar, then you can add whatever spices you want for your own taste. Ok it's "almost" because making your own tomato paste from Scratch takes quite a bit of time, and honestly, it's one of the few things I will opt to buy over making. Add the rest of ingredients and mix well. Do not let it burn. Honestly, I think I spent most of that time finding the spices I wanted than everything else.