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Homemade ketchup in just 3 steps – Easy, rich in flavors and definitely healthier than store-bought versions.

Probably the most famous sauce in the world, ketchup is super versatile and can be used in a lot of different recipes, or simply with french fries together with some good homemade mayonnaise. An all-time-favorite among kids and grown-ups, ketchup is a staple for so many dishes, just think about chunky hot chips, hot dogs or burgers. They just wouldn’t taste the same without a good dose of ketchup. But have you ever tried making your own homemade version?

Easy Homemade Ketchup in 3 Steps - Quick, healthy and made with only natural ingredients! Recipe by The Petite Cook

Ketchup: store-bought vs homemade

Store-bought ketchup contains some nasty ingredients like high-fructose corn syrup and a list of preservatives. Homemade ketchup on the other hand is cheaper, contains only a bunch of natural ingredients and spices, takes very little effort to make, tastes so much better and it’s healthier for you. Some pretty good reasons to choose to make your own ketchup over buying it.

Two ways to make homemade ketchup

There are a lot of  variations on the original ketchup recipe, which involve the use of various spices or different kinds of vinegar. I try to keep it as simple as possible, with fewer ingredients and just the basic spices.  Once you master the basics, it’s easy to get carried away and try new ingredient combinations, or add some fresh herbs like I did in this spicy basil ketchup.
Over the years I’ve tried both the slow-cooked version, which remains a little bit more thick and grainy, and the quick no-cooking version, where all you need to do is throw the ingredients in a blender and mix until smooth. Although the latter is quick and effortlessly easy, the slow-cooked ketchup uses canned tomatoes instead of paste, and delivers much more flavour, so it’s hands-down my favorite choice.

Homemade Slow-cooking Ketchup

Yeld: Makes about 3 cups

Total time: about 1 hour

Ingredients

2lb (800gr) Plum canned Tomatoes, blended until creamy
1 Onion, medium and finely chopped
2 tbsp Extra virgin Olive Oil
3 oz (80gr) brown sugar
1 tsp Salt
4 fl oz (120ml) white vinegar
1 tbsp Tomato paste
1 tsp Cinnamon powder
1 tsp Black Pepper powder
grated nutmeg and chilli powder to taste
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Heat a large saucepan with extra virgin olive oil on med-low heat, add chopped onion and sautée until translucent. Then pour in the creamy plum tomatoes.

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Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well. Cook for about 40 mins on very-low heat, stirring often, until the sauce thickens.

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Once ketchup is ready, you can add nutmeg and chili powder according to your taste, to give your sauce a little bit of heat. Then, simply blend all ingredients in a food processor or blender.

Homemade-Ketchup

Pour your homemade ketchup into sterilized bottles, then seal tightly and place in the fridge until needed – it should keep for about six months, but it tends to disappear within a week from my fridge.

Homemade Ketchup in 3 Steps - Easy, quick and so good! Click to Tweet

To make a super quick ketchup go for the no-cook version, which calls for tomato paste and a little water instead of canned tomatoes. I use this method everytime I’m in a rush, it’s a bit mild in flavour but still delicious and in any possible way better than store-bought version.

Homemade Quick No-Cook Ketchup

Yeld: Makes about 2 cups

Total time: about 5 min

Ingredients

11 oz good-quality organic tomato paste
? cup maple syrup
? cup white vinegar
2 tbsp water
2 tbsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp cinnamon powder
1 tsp black pepper powder
grated nutmeg and chilli powder to taste
vitamix-ketchup
This ketchup takes zero efforts. I throw all ingredients in my Vitamix and blend until combined into a smooth texture. I like to add a pinch of nutmeg and chilli powder at the end for a spicy kick, like I do for the slow-cooking version.
Easy Homemade Ketchup - Quick, healthy and made with only natural ingredients! Recipe by The Petite Cook
Store in an airtight container and place in the fridge until needed. Well, if you’re following this recipe, you’ll probably need it quick!
How-to-Make-Homemade-ketchup
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