Easy recipe for homemade ketchup.
| Servings | 30 Portions |
| Tags | Budget | Condiments | International | Summer | Vegetarian | Vegitables |
| Allergens | Celery |
| Prep Time | 15 min |
| Cook Time | 120 min |
Here is a nice recipe for homemade ketchup that doesn't contain any odd ingredients - a great way to take care of home-grown and sun-ripened tomatoes. I think the taste is very similar to the ketchup you can buy in the store, but the consistency is slightly different.
Since a large part of the time in this recipe is spent reducing the tomatoes, it takes a little time, but requires hardly any effort as it takes care of itself on the stove. You just need to stir a little now and then, and check that you have ended up close to the consistency you want.
During one of the test cookings, I weighed at each step. I started with 2068 grams of whole tomatoes. After I divided and cleared away a little, I had 1970 grams left. After mixing and straining, 1762 grams remained. After reducing, the tomato pulp weighed 780 grams. After I added all the ingredients and reduced some more, I had 775 grams as the final result. I thought this gave a good consistency and taste.
I specified the number of servings in this recipe after weighing the final result and dividing by 25. There are portion bags available for purchase and the ones I found were 25 grams. Technically, it was 31 servings, but I rounded up to 30.
Is the tomato a vegetable or a fruit? Technically, it is a fruit, but I choose to place this recipe in the vegetable category anyway.
I used large ripe tomatoes for this recipe. You can use other types as well, the important thing is that they are ripe and juicy.
The time it takes to reduce can vary greatly. On my stove, it took 90 minutes on medium heat (5), but it differs based on the stove and pot. Simply reduce until the tomatoes have started to thicken.
If you bottle them properly in airtight containers, the ketchup can last for a month in the refrigerator. As usual - check before consuming and if it smells wrong, throw it away instead of taking a chance.
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Ingredients
Directions
- Wash the tomatoes and remove their stems.
- In a bowl - blend the tomatoes with a hand blender.
- Strain the tomatoes to get rid of the seeds and pieces of the skin.
- Place the tomatoes in a saucepan over medium heat and simmer slowly for about 90 minutes. Stir occasionally.
- Add all other ingredients and stir well.
- Simmer over medium heat for another 15–30 minutes. When you have reached a consistency you like, remove from the heat.
- Fish out the cloves and let the ketchup cool slightly. Then pour into airtight containers.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 895.56 kcal | 29.85 kcal | 40 kcal |
| Carbohydrates | 207.32 g | 6.91 g | 9.26 g |
| Fat | 2.24 g | 0.07 g | 0.10 g |
| Protein | 18.14 g | 0.6 g | 0.81 g |
| Sugar | 162.99 g | 5.43 g | 7.28 g |
| Salt | 11.87 g | 0.4 g | 0.53 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
