Here’s my homemade tomato ketchup recipe, that’s gluten-free, vegan, delicious, thick, and full of tomatoey flavors. This was a long-awaited recipe on the blog and I tried this recipe 4 times before I was satisfied. Also Imagine a juicy chicken burger dripping with this homemade goodness, and crispy chicken pakora dunked in this! Divine! Once you taste this, there’s no turning back. You can also try my tomato jam which is way more easier to make than this.
Ingredients
To make good quality tomato ketchup you just need fresh tomatoes, sugar, spice, and vinegar. It is made with fresh tomatoes so it has super fresh flavors. It’s a one pot, easy recipe, with simple ingredients. You can simply keep homemade ketchup in the fridge, freeze, or even use this recipe for canning.
Tomatoes: Fresh seasonal red, ripe tomatoes make the best ketchup. You can use Roma tomatoes and San Marzano tomatoes too. Onion: Adding onion gives the ketchup a texture and flavor to the ketchup. Garlic: I like fresh garlic best, paste or powder can work too. White Vinegar: Vinegar’s acidity acts as a natural preservative. I used just enough to balance the sweetness, if you like tangier add more. You can substitute with apple cider vinegar too. Mustard: I have used mustard paste you can add mustard powder too. Seasonings: Basic seasonings like chili flakes, pepper, cinnamon, and salt are added to enhance the flavor. Brown Sugar: I like to use a healthier version of the sugar however use jaggery if you like it. Sugar: You can skip white sugar if ketchup is sweet enough for your taste.
How to make this recipe?
Place 2-3 small plates in the freezer for cold plate test in advance.
STORAGE
Homemade ketchup stays good in the fridge for 2 weeks. Make sure to keep your finger away from the rim of the bottle. You can also add ¼ teaspoon sodium benzoate dissolved in hot water in the ketchup as a preservative, but this is not recommended. If you freeze ketchup, it’ll last up to 6 months.
TIPS
Use the best ripe and red tomatoes, and avoid mushy or over-ripened tomatoes as it can reduce shelf life. Because it’s homemade and you are the chef. Adjust as per your taste. Keeping tomato ketchup in the sauce bottle will ensure you do not add impurities to the sauce making it last longer. A sauce bottle also helps easy-drizzle of ketchup over snacks.
Looking for ways to use fresh tomatoes? If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
