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french fry being dipped into homemade ketchup

Homemade Ketchup

Lauren Casolaro
Made a combination of fresh tomatoes and tomato paste, this homemade ketchup is begging to be used with your next batch of fries! Homemade ketchup is definitely worth making at least once in your life.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Basics, Sauces & Dips
Cuisine American
Servings 32 Servings
Calories 14 kcal

Equipment

Ingredients
 

  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 (50 g) medium onion chopped
  • 3 (7 g) garlic cloves minced
  • 1 teaspoon (5 g) ginger minced
  • 3 tablespoons (49.5 g) tomato paste
  • 3 cups (794 g) of plum rosa tomatoes, chopped (or 28 oz if using canned)
  • 3 tablespoons (63 g) agave
  • ½ cup (118 mL) white vinegar
  • Salt and pepper to taste
  • Pinch of paprika optional

Instructions

  • In a 4 quart pot or larger, heat oil over medium heat. Add onion and cook until softened and lightly browned, about 8 minutes.
    1 tablespoon extra-virgin olive oil, 1 medium onion
  • Add the garlic, ginger, and spices and cook, stirring often, for another 2 minutes.
    3 garlic cloves, 1 teaspoon ginger, Pinch of paprika
  • Add tomato paste and stir, cooking until it turns to a burnt orange, about 2 minutes.
    3 tablespoons tomato paste
  • Add chopped tomatoes (and the juices), agave, white vinegar, salt, and pepper and cook until the tomatoes are soft. This should take about 20 minutes.
    3 cups of plum, 3 tablespoons agave, ½ cup white vinegar, Salt and pepper
  • Puree the sauce in the pot using an immersion blender, or transfer to a blender in batches, blending until smooth.
  • Strain the ketchup through a fine mesh strainer back into the pot to remove any seeds and tomato skins. Reduce the heat to low and simmer the ketchup for another 20-30 minutes, or until thickened to your preference, stirring occasionally.
  • Taste and adjust seasonings as desired. Enjoy immediately or transfer to a sealable container and store in the refrigerator or freezer.

Notes

Store ketchup in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 6 months. 
This homemade ketchup can be water bath canned.
Nutritional values are estimates only. See our full disclosure here.

Nutrition

Serving: 1TablespoonCalories: 14kcalCarbohydrates: 2.7gProtein: 0.2gFat: 0.5gSaturated Fat: 0.1gSodium: 19mgFiber: 0.3gSugar: 2g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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