🍅 Homemade Tomato Ketchup – Quick & Tasty Recipe
Tomato ketchup is a versatile and essential condiment in almost every kitchen. Making it at home allows you to control the flavor and sweetness, avoiding artificial additives found in store-bought versions. This recipe is a perfect blend of fresh tomatoes, spices, and tanginess, giving you a rich, thick, and delicious ketchup in no time!
🥄 Ingredients of Tomato Ketchup:
- Ripe tomatoes – 1 kg (about 6–8 medium-sized)
- Onion – 1 medium (finely chopped)
- Garlic – 3-4 cloves (minced)
- Brown sugar – 4 tbsp (adjust to taste)
- White vinegar – ½ cup
- Salt – 1 tsp
- Red chili powder – 1 tsp
- Ground black pepper – ½ tsp
- Ground mustard seeds – 1 tsp
- Cinnamon – 1 stick
- Cloves – 2-3 whole
- Water – ½ cup (for adjusting consistency)
- Olive oil – 1 tbsp (for sautéing)
🍳 Instructions of Tomato Ketchup:
1. Prepare the Tomatoes:
- For easy skin removal, blanch the tomatoes in boiling water for two to three minutes. Cut the tomatoes into rough pieces and peel them. You can mash the tomatoes for a chunkier texture or mix them for a smooth purée.
2. Cook the Base:
- Over medium heat, warm the olive oil in a large skillet or saucepan. Add chopped onions and sauté until they become soft and translucent.
- Add minced garlic and cook for another 2 minutes, until fragrant.
3. Add Tomatoes and Spices:
- Stir in the tomato puree and bring to a simmer. Add red chili powder, black pepper, ground mustard, cinnamon stick, cloves, salt, and brown sugar.
- Stir well to combine all the spices, and let it cook on low heat for about 25–30 minutes. Stir occasionally to prevent burning.
4. Adjust Consistency:
- To acquire the ketchup consistency you want, thin up the mixture if it becomes too thick. The sauce should thicken to the consistency of a paste after 20 to 25 minutes of simmering.
5. Strain the Ketchup (Optional):
- To get a finer texture, strain the mixture using cheesecloth or a small sieve to get rid of any remaining solids and spice particles.
6. Final Touches:
- To give ketchup its distinctive tang, stir in the white vinegar. If necessary, add extra sugar or vinegar for sweetness or tartness after tasting and adjusting the seasoning.
7. Cool and Bottle:
- Before pouring the ketchup into sterile glass jars or bottles, allow it to cool fully. Once sealed, refrigerate for up to 2 or 3 weeks.
🥄 Serving Suggestions:
- Homemade tomato ketchup pairs perfectly with fries, burgers, grilled chicken, sandwiches, and even as a dipping sauce for fried snacks. You can also use it as a base for sauces, marinades, or salad dressings.
- This homemade ketchup recipe will quickly become a family favorite, and the fresh ingredients and spices give it an authentic flavor that’s far superior to store-bought versions. Enjoy the process of crafting your own tangy, sweet, and savory ketchup – a truly satisfying kitchen project!
