Homemade ketchup recipe

The Origins of Ketchup

• Mention ketchup and most people think “Heinz”—the world’s best-known ketchup brand. Henry Heinz founded the company in 1869 in Pittsburgh, Pennsylvania. But he didn’t invent the recipe.
• The sauce originated in China during the 18th century as Ké-tsiap. Heinz adapted and perfected it. His version combines tomatoes, vinegar and spices with one key ingredient: sugar, lots of it. Sugar preserves the sauce—and makes it addictive.
• A global success: Heinz now sells over 1,000 bottles of ketchup every minute worldwide. In the United States, ketchup tops burgers, fries, oysters, fried eggs and onion rings. You’ll find it on tables throughout New York restaurants.
• Want to make your own ketchup? It’s simple, quick and guarantees a result free from additives and chemicals. Follow this recipe.

Ingredients for About 600 ml (20 fl oz) of Ketchup

• 800 g (28 oz) peeled tomatoes.
• 30 g tomato paste.
• 100 g (3.5 oz) sweet yellow onion.
• 2 garlic cloves.
• 100 g (3.5 oz) dark brown sugar.
• 125 ml (½ cup) apple cider vinegar or white vinegar.
• Olive oil.
• 1 tablespoon Worcestershire sauce. This tangy-sweet condiment is widely available in supermarkets. The most common brand is Lea & Perrins.
• 1 tablespoon molasses (optional).
• 2 to 3 cloves.
• 1 teaspoon celery seeds.
• 1 teaspoon cayenne pepper.
• ½ teaspoon mustard powder.
• 1 teaspoon salt.
• ½ teaspoon black pepper.

Recipe Steps

• 1/ Pour a thin layer of olive oil into a saucepan.
• 2/ Slice the onion and mince the garlic.
• 3/ Sauté the onion and garlic in the oil over low heat until lightly golden.
• 4/ Add the spices and stir for a few seconds.
• 5/ Stir in the tomato paste and cook gently for 2 to 3 minutes, stirring occasionally.
• 6/ Add the brown sugar to the mixture.
• 8/ Add the molasses and Worcestershire sauce.
• 9/ Stir in the vinegar, salt and pepper until everything blends together.
• 10/ Cover the saucepan, leaving a small gap. Simmer over low heat for 1 hour 30 minutes.
• 11/ Blend the mixture with an immersion blender or food processor until completely smooth.
• 12/ Pour into small sterilized jars.

Storage Tips

• Homemade ketchup keeps easily for one month in the refrigerator.
• For longer storage, use sterilized jars. Here’s how: place empty screw-top jars and their lids in boiling water for 15 minutes. Dry them thoroughly with a clean cloth. Once the jars and lids are completely dry, fill them with hot ketchup, seal tightly, turn the jars upside down and let them cool overnight. Your homemade ketchup will keep for several months.

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• Contact me with questions or submit a recipe.