Homemade Ketchup So Good You'll Never Go Back to the Store-Bought Stuff

Once you try this, the store-bought versions won't tempt you anymore.

When tomato season is at its peak, it’s a shame not to take full advantage. One of the most delicious ways to do this is by making homemade ketchup. This isn’t just any ketchup—it’s full of fresh ingredients, free of artificial additives, and perfectly spiced to be absolutely addictive.

Homemade ketchup has a completely different character from what you find on store shelves. It's fuller, fruitier, and boasts a rich aroma that you can customize to your liking. It's the perfect companion for fries, burgers, roasted meats, or even as a secret ingredient in your sauces and marinades. Once you try it, it will become a staple in your pantry, and you'll love the rewarding feeling of knowing you made it yourself.

Ingredients (Yields about 600 ml of ketchup)

• 2 kg ripe tomatoes (the riper, the better)

• 1 large onion, chopped

• 2 cloves garlic, peeled and left whole

• 100 ml apple cider vinegar

• 90 g brown sugar

• 1 tsp salt

• ½ tsp ground allspice

• ½ tsp ground paprika

• ½ tsp ground cloves

• 1 bay leaf

• A few whole peppercorns

• A pinch of ground cayenne pepper

Ingredients

1. Prep the Tomatoes: Wash the tomatoes and cut them into quarters. There's no need to peel them, as you'll be straining everything later.

2. Combine Everything: In a large pot, combine the tomatoes, onion, garlic, salt, sugar, spices, vinegar, and bay leaf.

3. Cook: Simmer the mixture over medium heat for about 55 to 60 minutes, or until the tomatoes are completely broken down and the liquid has reduced slightly.

4. Strain: Pass the mixture through a fine-mesh sieve to remove skins, seeds, and whole spices. You'll be left with a smooth, rich tomato purée.

5. Thicken: Return the purée to the pot and continue to cook for another 30 minutes, or until it reaches your desired ketchup consistency. Stir frequently to prevent it from sticking to the bottom.

6. Bottle It: Pour the hot ketchup into sterilized jars and seal them immediately. If you plan on using it soon, you can store it in a bottle in the refrigerator for up to three weeks. For longer preservation, I recommend pasteurizing the jars.

Tips for Perfect Ketchup

• For a smoother texture, blend the ketchup with an immersion blender before the final thickening step.

• For a "BBQ" flavor, add a teaspoon of smoked paprika to the spice blend.

• Have a lot of tomatoes? Double the recipe! This homemade ketchup disappears fast.