Which tomato should I use
The best homemade ketchup is made with fully ripe tomatoes. Meaty varieties with less water and plenty of pulp are ideal, as they cook down more quickly into a thick sauce. Plum tomatoes, San Marzano tomatoes, or other elongated, fleshy varieties are excellent choices. However, you can also use regular homegrown garden tomatoes. The most important thing is that they are ripe and full of flavor.
If you have several different tomato varieties, feel free to combine them. A mixture of different tomatoes can actually create a richer, more complex flavor. Homemade ketchup is also a great way to use tomatoes that are very ripe, slightly soft, or no longer visually perfect for salads, as long as they are still fresh, healthy, and flavorful.
Top 5 tips and tricks
Follow these five tips to make preparing this recipe at home easier.
- Use ripe tomatoes - Tomatoes are the main ingredient, so their flavor is key. The riper and sweeter they are, the more flavorful the ketchup will be.
- Cook the ketchup - There’s no need to rush when making homemade ketchup. Slow cooking allows the water to evaporate and the natural sugars to become more concentrated. If the sauce cooks too quickly over high heat, it may start sticking to the bottom of the pot. Stir the ketchup more frequently toward the end of cooking.
- Add the sugar gradually - Different tomato varieties have different levels of sweetness and acidity. It’s best to add slightly less sugar at the beginning, then taste the ketchup toward the end of cooking and add more sugar if needed.
- Push through a sieve - For a texture very similar to classic store-bought ketchup, strain the blended sauce through a fine-mesh sieve.
- It will thicken once cool - Warm ketchup will always look slightly thinner, so don’t reduce it for too long. Once it has completely cooled and rested in the refrigerator for a few hours, it will become noticeably thicker.
Frequently asked questions and answers
Why is my homemade ketchup too thin? It most likely still contains too much water. Cook it uncovered over low to medium heat so the liquid can slowly evaporate. Stir regularly toward the end of cooking.
How do you thicken homemade ketchup? The best method is reduction. Simply cook the ketchup a little longer. Starch is usually unnecessary, as the natural pectin in the tomatoes and prolonged cooking will create a nicely thick consistency.
Do we need to remove the tomato skins? Not necessarily. For a completely smooth texture, simply strain the ketchup after blending.
Why is homemade ketchup lighter in color than store-bought ketchup? The color mainly depends on the tomato variety, ripeness, and cooking time. Homemade ketchup can be slightly more orange or light red, which is completely normal.
Can we reduce the amount of sugar? Of course. Adjust the amount of sugar depending on the ripeness of the tomatoes and your personal taste. Very sweet summer tomatoes will need significantly less sugar.
Storing and freezing
Let the homemade ketchup cool completely, then transfer it to a clean jar or bottle that can be tightly sealed.
In the refrigerator: Store the ketchup in a well-sealed container in the refrigerator. If you are making a smaller batch for everyday use, use it within about two weeks. Always use a clean spoon and avoid introducing other foods into the jar.
In the freezer: Homemade ketchup can also be frozen. Divide it into smaller containers and freeze for several months. Thaw overnight in the refrigerator before using and stir well.
For longer storage or preserving as a pantry staple, use a tested canning method and properly sterilized jars.
How to make homemade ketchup (video)
Check this short video to master the recipe at home.
Next, try these sauce recipes
METHOD
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Cook the tomatoes
Place a pot of water over high heat. Once the water comes to a boil, add the tomatoes and cook for 8–10 minutes. Remove the tomatoes from the pot and blend until smooth. Strain through a fine-mesh sieve into a bowl.
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Combine the ingredients
Add the vinegar, paprika, garlic powder, onion powder, chili powder, brown sugar, salt, ground cinnamon, ground cloves, and ground allspice to a bowl.
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Cook the ketchup
Pour the ketchup mixture into a deep pan. We use the Tefal Excellence+. Cook slowly over medium heat, stirring regularly, for 35–45 minutes, or until the ketchup is thick. Keep in mind that it will thicken even more as it cools.
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Store
Pour the ketchup into sterilized jars. Seal tightly and let cool to room temperature, then store in the refrigerator until ready to use.
