Easy Homemade Ketchup is so tangy, addicting and deserves a spot at every barbecue!
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Condiment
Cuisine: American
Keyword: ketchup
Servings: 18
Calories: 50kcal
Cost: $5
Ingredients
1 1/2tablespoonsolive oil
1medium oniondiced
3garlic cloveschopped
1teaspoonchili powder
1teaspoonpaprika
1/2teaspooncinnamon
1/2teaspoonground allspice
1/4teaspooncayenne pepper
2tablespoonstomato paste
1 32-ouncecan whole plum tomatoes
1/2cuppacked light brown sugar
1/2cupapple cider vinegar
Instructions
In a large pot, heat the olive oil over med-high heat. Add the onion and cook until softened.
Add the garlic and cook for 1 minute. Stir in the spices and tomato paste.
Continue to cook until the tomato paste is a deep burgundy color (cook until almost to the point of burning….trust me.)
Carefully pour the tomatoes into the pot (nothing splashes like tomatoes in a hot pan.) Stir to combine and bring to a boil.
Add the sugar and vinegar. Turn the heat to low and allow to simmer for 50 minutes to an hour until thickened, stirring frequently to prevent scorching. Remove the pot from the heat and allow to cool.
Transfer the mixture to a blender and puree until smooth. Pour the mixture into an airtight container and chill for 3-4 hours. Refrigerate until ready to use.
Notes
Homemade Ketchup can be made up to 2 months in advance. Store in the refrigerator in an airtight container.