Thursday, August 8, 2013

How to Make Homemade Ketchup

I demonstrated how to make homemade ketchup on a recent episode of New Day Northwest. If you'd like to watch the demonstration, just click on the image below. 

Below you'll find the complete Ketchup recipe.

You'll think you're eating a national brand - minus the high fructose corn syrup!
Makes about 2 cups

2 1/4 lb plum tomatoes
1 1/2 cups white vinegar
2 1/2 tsp coarse sea salt or kosher salt
1 cup sugar
1 tsp onion powder or 1 tbsp grated onion
1/2 tsp mustard powder
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground black pepper

Bring a large pot of water to boil. Add the tomatoes and blanch until the skin breaks and the flesh becomes soft, about 5 to 10 minutes.

Drain the tomatoes and press through a fine-mesh food mill or sieve to remove the skin and seeds.

Pour sieved tomatoes into a medium-sized sauce pan. Add the vinegar and salt. Stir to combine. Bring tomato mixture to a boil and whisk in the sugar and spices. Return to a low boil, stirring occasionally, until the mixture has reduced to 1/4 the original amount and thickened, approximately 1 hour. Some tomatoes are more watery than others so additional cooking might be necessary to reduce moisture. Your ketchup should be the consistency of tomato puree, slightly thinner than bottled ketchup. It will thicken slightly when it cools.

Pour into a sterile jar or container. Cover and refrigerate. Store, covered in the refrigerator for up to 1 month. 

Excerpted from The Kitchen Pantry Cookbook by Erin Coopey (Quarry Books, 2013). Copies available on Barnes & and, as well as many independent bookstores - ask your local bookstore to order it for you!