Homemade Ketchup
Easy Homemade Ketchup is so tangy, addicting and deserves a spot at every barbecue!
Servings: 18
Cost: $5
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves chopped
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 32- ounce can whole plum tomatoes
- 1/2 cup packed light brown sugar
- 1/2 cup apple 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.
Nutrition
Serving: 1g | Calories: 50kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 171mg | Fiber: 1g | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg