Rediscovering Simple Pleasures: Homemade Tomato Ketchup

Growing up in England, Friday nights were an eagerly awaited tradition. My father and I would stroll down to our local fish and chip shop, savoring the anticipation of those perfectly cooked, deep-fried potato chunks, wrapped in paper and seasoned with just the right amount of salt and vinegar. Of course, the magic was not complete without a generous dip in rich, tangy tomato ketchup, much like homemade ketchup we can make today.

Now, as a mother, I find myself in a place where store-bought ketchup often includes questionable ingredients, such as high fructose corn syrup and unnecessary thickeners and preservatives. This has inspired me to journey back to simpler times and rediscover the pure, uncomplicated flavors of homemade ketchup. With a garden full of heirloom tomatoes, I decided it was time to craft ketchup that mirrors the beloved Heinz but elevates it with a fresher, more vibrant taste. My kids also loved the flavor.

Why Make Your Own Ketchup?

The beauty of this recipe lies in its simplicity. By using only the bare minimum of ingredients, we allow the natural essence of the tomatoes to shine through in our homemade ketchup. There are no thickeners or artificial additives—just pure, concentrated flavor achieved through the timeless method of reduction.

Ingredients:

7 quarts tomato juice* (from roughly 22 lbs of fresh, ripe tomatoes)
4 cups white distilled vinegar
3 cups sugar
5 tablespoons salt
1 tablespoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper

Instructions:

Prepare the Tomatoes: Begin by washing your tomatoes thoroughly in vinegar water, I use the sink for this. To transform them into juice, simmer them in a large pot until they soften. Use a food mill or a strainer to remove the skins and seeds, ensuring a smooth juice. If you do not have a food mill you may use a food processor or blender, you would need to remove the skins first by roasting the tomatoes and slipping off the skins before making homemade ketchup.
Reduce the Juice: Pour the strained tomato juice into a large pot and bring it to a gentle boil. Lower the heat and let it simmer for several hours, stirring occasionally. Your goal is to reduce the juice by about half, creating a thick, paste-like consistency, perfect for homemade ketchup.
Season the Ketchup: Once the juice has thickened, add the vinegar, sugar, salt, onion powder, cinnamon, ground cloves, all-spice, and cayenne pepper. Stir the mixture and continue to simmer until the sauce has again reduced to a thick ketchup constancy, allowing the flavors to meld and intensify.
Adjust the Flavor: Taste your homemade ketchup and tweak the seasoning to your liking. If you prefer a sweeter profile, a little extra sugar can be added. For more heat, increase the cayenne pepper slightly.
Store Your Creation: Once your homemade ketchup has reached the desired taste and consistency, remove it from the heat. If you plan to store it for an extended period, you will need to use water bath canning jars. Sterilize jars and hot pack the ketchup, then add to a large pot or canner. Make sure the water is at least 2 inches over the cans and boil for 10 mins. Remove cans and let cool before removing rings and storing. Otherwise, let it cool and keep it refrigerated.

Print Recipe

Homemade ketchup with simple ingredients

Ingredients

– 7 quarts tomato juice* from roughly 22 lbs of fresh, ripe tomatoes
– 4 cups white distilled vinegar
– 3 cups sugar
– 5 tablespoons salt
– 1 tablespoon onion powder
– 1/2 teaspoon cinnamon
– 1/2 teaspoon ground cloves
– 1/2 teaspoon cayenne pepper

Instructions

**Prepare the Tomatoes:** Begin by washing your tomatoes thoroughly. To transform them into juice, core and quarter the tomatoes, then simmer them in a large pot until they soften. Use a food mill or a strainer to remove the skins and seeds, ensuring a smooth juice.
**Reduce the Juice:** Pour the strained tomato juice into a large pot and bring it to a gentle boil. Lower the heat and let it simmer for several hours, stirring occasionally. Your goal is to reduce the juice by about half, creating a thick, paste-like consistency.
**Season the Ketchup:** Once the juice has thickened, add the vinegar, sugar, salt, onion powder, cinnamon, ground cloves, all-spice, and cayenne pepper. Stir the mixture and continue to simmer for an additional 30 minutes, allowing the flavors to meld and intensify.
**Adjust the Flavor:** Taste your ketchup and tweak the seasoning to your liking. If you prefer a sweeter profile, a little extra sugar can be added. For more heat, increase the cayenne pepper slightly.
**Store Your Creation:** Once your ketchup has reached the desired taste and consistency, remove it from the heat. If you plan to store it for an extended period, consider using sterilized jars and a proper canning process. Otherwise, let it cool and keep it refrigerated.

This homemade ketchup is more than just a condiment; it’s a heartfelt tribute to cherished memories and the joys of simpler times. Whether you’re dipping chunky chips or enhancing a homemade burger, this homemade ketchup will surely become a beloved staple in your home. Enjoy the satisfaction of creating something truly wholesome from your garden to your table.