As with many homemade recipes for mass-produced products, in our opinion, the taste of homemade ketchup is better. That's why you'll discover the best recipes for a delicious sauce below. We reveal how you can make tomato ketchup yourself: from fresh tomatoes, in the Thermomix, or from tomato paste and pureed tomatoes (a recipe without sugar!) - choose for yourself.
Who invented ketchup?
The first versions of ketchup were not made from tomatoes. The original ketchups were fish, mushroom, nut or fruit based. Before the 19th century, "ketchup" could refer to any number of sauces with a thick consistency. An American scientist named James Mease is credited with inventing tomato-based ketchup in 1812. Its formula was refined over the years and in 1876 the famous Heinz company released its popular bottled ketchup.
Make your own tomato ketchup from fresh tomatoes – simple recipe
Most homemade ketchup recipes are made with canned tomatoes. That's a good thing, but nothing beats fresh tomatoes, right? In this recipe will befresh tomatoesand aromatic spices used to make a sauce like you've never tasted before.
Ingredients:
- 2.5 kg tomatoes – seeded
- 1 onion
- 3 – 4 cloves of garlic
- 100g brown sugar
- 180 ml white vinegar
- ¾ tablespoon salt
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- ¼ teaspoon celery seeds
- ¼ teaspoon cloves
- 1 pinch of black pepper
Preparation:
- Core casing and coresremove from the tomatoes. You will need 2.5kg after removing these.
- Place tomatoes in a large pot. Add onion and garlic.
- Simmer for 1 hour, stirring occasionally.
- Drain as much liquid as possible and puree the tomatoes, onions and garlic with a high-speed blender (or a hand blender).
- Pour the ketchup back into the large pot and add the remaining ingredients (vinegar, sugar, spices).
- Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 3 hours, or until desired consistency is reached.
- Puree the ketchup in a high-speed blender on high until completely smooth.
- Pour into glasses. Wipe the edges and put on the lids and rings.
- Cook in a boiling water bath for 15 minutes.
Homemade ketchup without sugar – keto and low-carb recipe
Need a low-carb, keto-friendly, sugar-free ketchup? Here you will finda delicious recipefor homemade tomato ketchup without sugar, which is shockingly similar to real ketchup.
Ingredients:
- 400 g pureed tomatoes, without added sugar/salt
- 200 g tomato paste, no added sugar/salt
- 3 tablespoons raw honey
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 2 1/2 teaspoons apple cider vinegar or regular vinegar
- 1/8 teaspoon garlic powder
Preparation:
- In a small bowl, combine sugar- and salt-free pureed tomatoes, sugar-free tomato paste, raw honey, onion powder, sea salt, apple cider vinegar and garlic powder and stir well.
- Puree the ketchup in a high-speed blender on high until completely smooth.
- Garnish with chopped Italian parsley, if desired.
Make your own tomato ketchup in the Thermomix
This Thermomix tomato ketchup or sauce has the perfect flavor profile that will satisfy even the pickiest of eaters. This is a truly fabulous tomato ketchup recipe that is easy to make and is sure to be a hit with everyone from young to old.
Ingredients:
- 1.5 kg tomatoes, preferably ripe or Roma tomatoes, or a combination thereof
- 1 red pepper
- 1 medium onion
- 2 cloves of garlic
- 100 g Apfellessig
- 80g tomato paste
- 80 g coconut blossom sugar or honey
- 2 teaspoons salt
- 1 teaspoon allspice
- 0.5 teaspoon mustard powder
- 1 pinch of ground cloves
Preparation:
- Preheat the oven to 200°C. Lightly oil a large baking tray or line it with baking paper.
- Remove the hard, outer core of all tomatoes. Cut out the top green stalk of the pepper and then remove the core, making sure to remove all the seeds.
- Place the tomatoes, peppers, onion and garlic on the tray - there is no need to cut anything or peel the onion or garlic. Roast for 25-30 minutes until the tomato skins burst and the peppers turn black in places.
- Allow to cool and then peel everything roughly – it doesn’t matter if some of the peel is left over. Do not throw away the water that has run out of the tomatoes onto the tray.
- In the mixing bowl, add the roasted vegetables (and the liquid on the baking sheet), vinegar, tomato paste, sugar, salt and spices. Switch on 100 °C/speed level 2/MC and cook for 30 minutes.
- Switch on Varoma/Speed 2/MC and cook for another 20 minutes.
- Puree for 1 minute, turn on speed 8/MC, making sure to slowly turn up the speed control to reach speed.
- Pour into sterilized jars or bottles. Soak in water for maximum durability.
Make your own tomato ketchup: How long does it last?
It will keep in the refrigerator in a sealed glass container for up to three weeks. Since tomatoes are acidic, they can react with plastics, which is why glass containers are recommended.
Preserve tomato ketchup
You can freeze ketchup! We recommendthe freezingin an ice cube tray. After the ketchup has completely cooled, pour it into a plastic or silicone ice cube tray. This allows you to use smaller quantities. Once the cubes are solid, remove them and place them in a large freezer bag or container.
Let the ketchup thaw in the refrigerator or at room temperature when you take it out. Stir the ketchup before using. The consistency may be slightly runnier after freezing and thawing.
