Making your own homemade ketchup means entering a world of fresh, balanced flavours, where tomatoes, vinegar and spices combine perfectly to create a smooth, fragrant condiment. It’s a chance to play with aromas, personalise the recipe to suit your tastes and enjoy a homemade ketchup that’s much tastier than those bought in the shops. It’s also a way to feel proud of your creation by sharing it with family and friends.
Why make your own ketchup
There are many advantages to making your own homemade ketchup rather than buying it in the shops. Here are just a few of them:
Better taste: By making your own ketchup, you can choose fresh, high-quality ingredients, giving your ketchup a fresher, tastier taste. You can also adjust the ingredients to suit your personal taste, adding more or less sugar, vinegar or spices.
Controlling ingredients: By making your own ketchup, you can avoid artificial ingredients or preservatives that may be present in commercial ketchups. You can also choose healthier ingredients, such as fresh tomatoes and spices, for a healthier recipe.
Customisation: By making your own ketchup, you can personalise the recipe to suit your tastes and preferences. And, make the ketchup spicier, sweeter or more acidic according to your preferences.
Economical: Making your own ketchup can be more economical than buying bottles of ketchup in the shops. The ingredients to make homemade ketchup are generally inexpensive and you can buy them in large quantities to save money in the long run.
Pride: There’s a certain pride in doing something yourself. It’s satisfying to know that you’ve created something with your own hands that you can share with your family and friends.
Easy to make ketchup, no more industrial ketchup
Ingredients:
- 1 kg fresh tomatoes, peeled and seeded
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon five-spice powder
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
Preparation :
- In a large saucepan, fry the onion and garlic in a little oil until soft.
- Add the tomatoes, sugar, salt, pepper and spices and bring to the boil.
- Reduce the heat and simmer for around 30 minutes, or until the tomatoes are tender and the sauce has thickened.
- Add the vinegars and simmer for a further 10 minutes.
- Remove from the heat and blend in a blender or food processor until smooth.
- Transfer the ketchup to sterilised jars and seal tightly.
- Allow to cool before storing in a cool, dark place.
You can adjust the ingredients to suit your personal taste, using less sugar or vinegar if you wish. This homemade ketchup is fresher, tastier and more balanced than the kind you can buy in the shops. You can use it to accompany your favourite dishes, or to make sauces or marinades.
