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Tomato Ketchup Recipe

By Danilo Alfaro, About.com

Tomato Ketchup Recipe

This recipe for tomato ketchup uses roasted tomatoes for extra depth of flavor, as well as three kinds of vinegar.

Prep Time: 5 minutes

Cook Time: 55 minutes

Ingredients:

  • 2 large ripe tomatoes
  • ½ cup brown sugar
  • ¾ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 3 large (28 oz) cans crushed tomatoes
  • ½ cup red wine vinegar
  • ½ cup cider vinegar
  • ½ cup balsamic vinegar
  • Cayenne pepper, to taste

Preparation:

  1. Preheat oven to 450°F.

  2. Drizzle the two tomatoes in olive oil and roast them on a baking pan for 20 minutes or until they're soft and wrinkled looking but not burnt. Transfer them to a blender or food processor and puree until they're smooth.

    Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

  3. In a heavy-bottomed pot over a medium heat, warm the sugar, keeping it moving with a wooden spoon, for about a minute.

  4. Add the onion and garlic, the pureed roasted tomatoes and the complete contents of all 3 cans of crushed tomatoes. Reduce the heat to medium-low and cook for 10 minutes.

  5. Add the three vinegars and continue to cook for another 20 minutes or until reduced by two-thirds. It should be well thickened by now. Remove from heat and season to taste with the cayenne pepper.

  6. Strain through a cheesecloth-lined sieve and into a plastic quart container.

  7. Fill a large stockpot about halfway with a mixture of half ice, half water, and submerge the quaart container in the ice bath to chill. The idea is for the ice-water level to come most of the way up the outside of the quart container, but don't let any water into the ketchup.

  8. Stir the ketchup more or less constantly, until it the temperature reaches 70°F on an instant-read thermometer. Then remove the quart container from the ice bath, cover and transfer to the refrigerator where it will keep for about 10 days.

Makes about 1 quart of ketchup.
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