Homemade Ketchup

Wednesday, September 19, 2012

Recipe adopted from Within the Kitchen.

If I had to pick a dish that would be my breakfast, lunch, and dinner for the rest of my life, it wouldn't be one of the obvious choices like foie gras, beef Wellington, or fresh lobster drenched in butter.  It would be a plateful of crisp, salty, thin cut fries accompanied by an addictive dipping sauce like a ketchup and mayonnaise duo, a garlic aioli, or - dare I say - a vanilla shake.  The most common accompaniment, ketchup, is one of those foods that most people don't even think about making themselves, but as you'll see below, it's possibly the easiest recipe I have posted yet.


28 ounces tomatoes (canned or fresh)
5 1/2 ounces tomato paste
1/2 cup sugar
1 cup red wine vinegar
1 medium onion, chopped
1/2 cup olive oil
1 teaspoon ground cloves
1 tablespoon nutmeg
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika


Combine all of the ingredients in a large pot and bring to a boil.  Reduce the heat to low and simmer until the sauce has reduced by half (30-40 minutes).  Let cool to room temperature, and then use a food processor or immersion blender to achieve a smooth consistency.  Refrigerate before use.

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