Homemade Ketchup – Made with fresh tomatoes
Homemade ketchup is easy to make and healthier than store-bought ketchup. This ketchup is made with fresh tomatoes and contains zero preservatives, no corn syrup, or artificial colors.
Ingredients
INGREDIENTS FOR HOMEMADE KETCHUP
- 3 lbs fresh ripe tomatoes, halved
- 1/4 cup water
- 1/4 cup brown sugar or preferred sweetener, adjust to taste
- 1/3 cup DISTILLED WHITE VINEGAR
- 1/8 teaspoon CELERY SALT
- 1/2 teaspoon WORCESTERSHIRE SAUCE; For Vegan, use vegan Worcestershire sauce
- 1/2 teaspoon GRANULATED GARLIC
- 1/8 teaspoon GROUND MUSTARD
- 1 WHOLE CLOVE, finely ground
- 1/8 teaspoon CAYENNE PEPPER (optional)
- 1 teaspoon GRANULATED ONION
- 1/8 teaspoon BLACK PEPPER
- 1 teaspoon salt, adjust to taste
Instructions
PREP FOR TOMATO KETCHUP
- Gather all the ingredients.
- Wash the tomatoes, remove the stems, and cut the tomatoes in half.
INSTANT POT TOMATO KETCHUP
- You will need INSTANT POT, FINE MESH SIEVE, FUNNEL
- Add tomatoes, and water to the inner pot of the Instant Pot. Close the lid, vent sealed.
- Turn ON Instant Pot MANUAL / PRESSURE COOK (high) for 10 minutes. Followed by 10 minutes of natural pressure release.
- Open the IP lid, using a handheld blender, and blend the mixture to a smooth puree.
- Using a fine-mesh sieve, strain the puree. Return the strained puree into the pot.
- Turn ON SAUTE (normal), add sugar, vinegar, and spices. Mix well.
- Cook the mixture for 35-40 minutes, or until desired consistency. Stir occasionally.Note: Ketchup thickens as it cools down, and upon refrigeration.
- Adjust the seasoning, salt, and pepper, to taste. Turn OFF SAUTE.
- Let the ketchup cool completely. Using a funnel, transfer the ketchup to a clean bottle.
- Refrigerate overnight for all the flavors to blend in well. Enjoy homemade ketchup with your favorite dish!
- This recipe yields a 21 oz. bottle of ketchup. Homemade ketchup stays fresh for up to 3 months in the refrigerator.
STOVE TOP TOMATO KETCHUP
- Add tomatoes, and water to the pot. Bring the mixture to a boil. Reduce heat, and simmer for 10-15 minutes, or until tomatoes are soft. The rest of the recipe is the same as Instant Pot.
Notes
- Depending upon the moisture in the tomatoes, the cooking time will vary. It took me around 35 minutes for the desired consistency.
- As the ketchup cools down, it will thicken, and also upon refrigeration.
- Adjust the heat. Use a lid, or a splatter screen, to prevent any splattering of the ketchup.
- Please refer to the post for the following:
- PRO TIPS FOR BEST HOMEMADE KETCHUP
- FAQ ABOUT HOMEMADE KETCHUP