Homemade Ketchup Recipe

🧂 Ingredients

• 1 medium onion

  sliced into half-moons
• 1 tablespoon olive oil
• 2 garlic cloves

  finely chopped (about 1 tablespoon)
• 1- inch piece of ginger

  peeled and minced
• 1/4 to 1/2 teaspoon crushed red pepper flakes

  optional for heat
• 1/4 teaspoon ground allspice
• 2 tablespoons tomato paste
• 1 28-ounce can whole tomatoes, including juice
• 2 to 5 tablespoons brown sugar

  adjust to desired sweetness
• 1/4 cup apple cider vinegar
• Salt and freshly ground black pepper to taste

Instructions

• 1 Warm the olive oil in a pan over medium heat. Add the sliced onions and sauté
  until softened, lightly caramelized, and fragrant, about 8 minutes. Stir in the
  chopped garlic, ginger, red pepper flakes, and allspice, ensuring the flavors
  meld together. Cook for another 2 minutes, stirring frequently.
• 2 Incorporate the tomato paste, stirring continuously to evenly distribute it
  across the pan. Cook until its color deepens from bright red to a rich, burnt
  orange hue, which should take about 2 minutes.
• 3 Pour in the canned whole tomatoes along with their juices, followed by 2
  tablespoons of brown sugar, apple cider vinegar, a generous pinch of salt, and a
  few twists of freshly ground black pepper. Stir well and taste, adjusting the
  sugar level as needed. Typically, 3 to 4 tablespoons strike the right balance of
  sweetness.
• 4 Bring the mixture to a gentle simmer, then lower the heat slightly. Allow it to
  cook at a slow simmer, stirring occasionally, until it thickens and takes on a
  glossy sheen, roughly 20 minutes. Taste again, making any necessary adjustments
  with additional sugar, salt, or pepper.
• 5 Once the ketchup has reached the desired consistency, blend until completely
  smooth. Let it cool to room temperature before transferring to a jar. Store in
  the refrigerator for up to one month.

Nutrition Info