Making your own ketchup may seem daunting, but we discovered that it’s surprisingly simple! After a fun experiment in our kitchen, we realized we could easily whip up a batch of homemade ketchup using ingredients right from our garden. 

Decades ago, the thought of making our own ketchup would have seemed like a whimsical dream. We grew up in an era where condiments were simply something you bought from the store, with ingredients that were often a mystery. Fast forward to today, and here we are, revelling in the delightful experience of making our own ketchup right in our kitchen with tomatoes that we grew ourselves!

We feel grateful for the journey that has led us to this point. It’s a celebration of knowing exactly what goes into our food. Homemade ketchup, with its fresh ingredients and tailored flavours, is a stark contrast to the store bought versions laden with preservatives and unknown additives.

Making your own ketchup is not just about the taste; it’s about the satisfaction of creating something delicious from scratch. We can’t wait for you to try it too!

Ingredients

Our homemade ketchup recipe is highly adaptable, so feel free to tweak it according to your taste preferences. 

• Tomatoes: We used a mix from our garden, but we recommend using Roma tomatoes for their rich flavour and low moisture content.
• Sweetener: We opted for maple syrup since we’re in 🇨🇦. However, you can substitute it with whatever you have
• Vinegar: This is key for that tangy flavour! We used a combination of white wine vinegar

Here’s a basic rundown of what you’ll need:

• 2.5-3 Lbs tomatoes (preferably Roma)
• 1/3 cup maple syrup
• 1/4 cup vinegar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 teaspoon sea salt
• 1 pinch allspice

Instructions

If you’re using crushed or whole tomatoes and prefer a very smooth ketchup, place all your ingredients in a small blender and blend until creamy and smooth.

Strain mixture to remove seeds.

In a medium saucepan, combine all the ingredients. Stir until well mixed, then turn the heat to medium low.

Stir the mixture until it comes to a light simmer. Cover the saucepan and reduce the heat to low. Allow it to simmer for 1 hour. This will reduce the mixture. Stir every 12-15 minutes to prevent sticking.

Once the ketchup has reduced. Adjust the to your liking by adding salt, more vinegar for extra tang, more maple syrup for sweetness.

It can be stored covered in the refrigerator for up to 2 weeks, or you can freeze it for up to 2 months.

Making your own ketchup is not only a fun kitchen project but also a way to control the ingredients and flavours that go into your food. Don’t be afraid to experiment with different tomato varieties, sweeteners, and spices to find your perfect blend. The beauty of homemade ketchup is that it can be customized to suit your taste buds!

You might just find it’s the best condiment you’ve ever had!