Homemade Ketchup From Fresh Tomatoes
Did you know that you can make excellent ketchup a home? This homemade ketchup is made from fresh tomatoes, without tomato paste and white sugar and it can be used in countless recipes! Just think of BBQ sauces, stir-fries, meatballs, pasta dishes, or baked beans. I mean, who else needs bottled stuff when you can have your own homemade ketchup made from the only very best ingredients?
Ingredients
- 4 kg tomatoes (peeled and chopped)
- 100 ml extra virgin olive oil
- 2 onions
- 4 garlic cloves
- 2 red horn peppers
- 2 carrots
- 2 parsley roots
- 1-2 hot chili peppers (maybe even more, depending on how hot you want the ketchup to be)
- 150 g raisins
- 20 g sea salt
- 50 ml apple cider vinegar
- 10-15 basil leaves
- 1 tsp rosemary (finely diced)
- 1 tsp black pepper (ground)
- 1 tsp nutmeg (ground)
- 1 tsp allspice (ground)
Instructions
- Wash the tomatoes and remove their skin. The easiest way to do this is to make a shallow incision in the cross shape at the bottom of each tomato and then place it in boiling water. Hold the tomatoes like this for about 1 minute, and then transfer them to a bowl of cold water. Keep them there for 10 seconds, take them out of the water, and then proceed with peeling the skin and cutting them to pieces. You can drain the excess water if tomatoes have released a lot of it.
- Dice the onions and the garlic, peel and grate the carrots and parsley root, and cut the red pepper into chunks. Mince the chili peppers.
- Pour olive oil into a large pot, add the onions and saute on medium heat for about 10 min. Add garlic, and red horn pepper and saute for a few more minutes. After that, add carrots and parsley roots and continue with the process. If it starts to burn, add some water.
- When the vegetables have softened, add tomatoes, chili peppers, and raisins. Cook for 1.5-2 hours on medium heat, stirring occasionally. Make sure the mixture doesn't burn. Towards the end of cooking, add fresh basil leaves and cook for another 5 minutes.
- After the mixture has thickened, remove the pot from the heat and blend thoroughly with the immersion blender. Be careful not to burn yourself. After blending, the consistency of the ketchup should resemble a thick sauce. You can further puree the mixture if you want, but I usually don't do that.
- Bring the ketchup back to the stove and start adding vinegar and spices. You can add these ingredients gradually and adjust the flavors to your liking.
- In the meantime, put the freshly washed jars and bottles to be sterilized at 110°C. You can sterilize jars and bottles in hot water, but personally, I find it more practical to sterilize them in the oven.
- Pour the hot ketchup into hot jars through a sterilized metal funnel, being careful not to get ketchup on the edges. Close them very tightly and let them cool completely. As the ketchup cools down, you should hear the typical "pop" sound as the vacuum is being created.
- Store the homemade ketchup in a dark, dry, and cool place for up to a year. After opening, ketchup should be kept in the refrigerator and used as soon as possible.
Tried this recipe?Let us know how it was!
Nutrition
Serving: 15mlCalories: 706kcalCarbohydrates: 111gProtein: 15gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 2326mgPotassium: 3827mgFiber: 25gSugar: 42gVitamin A: 17664IUVitamin C: 288mgCalcium: 209mgIron: 6mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.