Tomato Ketchup Recipe, How to Make Homemade Tomato Ketchup?
Tomato Ketchup Recipe | Smooth & Easy Homemade Tomato Ketchup Recipe – Tomato ketchup is quite a staple in most kitchen pantries. In our home, every snack is usually served with green chutney and/or tomato sauce.
Yes! in India tomato ketchup is also referred to as tomato sauce.
But in my opinion, no ketchup is better than a tomato ketchup made with fresh tomatoes. However, this easy homemade tomato ketchup recipe can be made with canned tomatoes as well if fresh ones are not handy.
What is the story behind the word ketchup?
The word “Ketchup” comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought this fish sauce from Vietnam to southeastern China.
So, ketchup is a loanword, but not from English. The English word ketchup, also spelled “catsup” and a dozen other ways, derives from the Malay (or Indonesian) word kecap (also spelled ketjap), which in turn was based on the Chinese word ke-tsiap.
The Asian forerunner of ketchup was a type of fish sauce, which is to say fish (typically anchovies, and often fermented), dissolved in brine.
When this sauce made its way to Europe in the 1600s, cooks began experimenting with different ingredients—besides anchovies, mushrooms, walnuts, oysters, and even lemons appeared in various ketchup recipes over the next couple of centuries.
Having Said this About Tomato Ketchup
The English settlers brought this mushroom ketchup to America, where it continued to gradually go through various changes.
One significant alteration was the addition of tomatoes, which first appeared in a recipe by Sandy Addison in 1801 in The Sugar House Book.
In the New World, tomatoes were known to be used in ketchup as early as the 1780s.
Though, the first published recipe for tomato (love apples) ketchup – created by James Mease, a physician and horticulturist from Philadelphia – dates only from 1812.
But it was not until 1872 that Henry J. Heinz developed the tomato ketchup recipe the company still uses today.
In contrast to conventional ketchup-making wisdom at the time, Heinz used ripe tomatoes, increased the proportion of vinegar in the recipe, added sugar, and flavoured it with onion and a blend of spices.
Ketchup’s success was due in part because it could be kept for up to a year. And, because it finds a special favour with kids of all ages.
How to Make Homemade Tomato Ketchup Recipe - Frequently Asked Questions
How do I store homemade tomato ketchup?
The homemade tomato ketchup will hold well in sterilised airtight jars in the refrigerator up to 3-4 months. For a longer life, just add a little sodium benzoate to the ketchup so it stays up to a year.
Make sure the jars you use are sterilised and completely dry before bottling. To sterilise glass jars, wash them with soap and place them in a pot of boiling water with the lid. Boil for two minutes, remove and let them air dry.
Since tomatoes are acidic they can react with plastics which is why glass containers are recommended for storing tomato ketchup.
Is Homemade Tomato Ketchup Recipe Healthy?
Commercial Tomato ketchup hardly contains any protein, fibre, vitamins or minerals. Not to forget that the sauce is high in sugar and sodium. So, apart from that enhancing the taste of the dish this sauce has no health benefits at all.
However, this recipe for homemade tomato ketchup is made fresh with best ingredients you can find. It doesn’t use any corn syrup or sodium benzoate as a preservative so it ends up being healthier.
Homemade Tomato Ketchup is a natural source of the powerful antioxidant lycopene. A lycopene-rich diet may lower the risk of certain life-threatening diseases.
In fact, experts say that lycopene from packaged, heat-processed tomato products is actually more absorbable in the body than lycopene from garden-fresh red tomatoes.
How is Tomato Ketchup Used?
Tomato Ketchup, as we all know it is a condiment that favourite with everyone. It is used with snacks like pakoras, samosas, burgers, sandwiches, soups, salads, and even in mayonnaise based dips.
In fact my salsa recipe also uses some Tomato Ketchup as an ingredient. Kids also love their parathas with Tomato Ketchup.
What Kind of Tomatoes Should I Use for Easy Homemade Tomato Ketchup Recipe?
The more flavourful the tomato, the more flavourful the ketchup will be. You can use beefsteak, cherry or grape tomatoes for making homemade ketchup.
Use fresh, preferably not canned, tomatoes when making ketchup. However, paste tomatoes like Roma are highly recommended for making sauces, including ketchup. Roma style tomatoes have a lower moisture content and high flavour.
How to Make Healthy Easy Homemade Tomato Ketchup Recipe - An Easy Method
Wash and cut the tomatoes into big chunks and put in a sauce pot. Cook covered over medium heat until the tomatoes become soft. You don’t need to add any water. Occasionally stir the tomatoes in between.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook for 1 minute, while stirring.
Add the tomatoes paste, salt, cinnamon, cloves, celery, cumin, dry mustard, red chilli powder, and ground black pepper and simmer, covered, stirring occasionally, for 15 minutes.
Blend until smooth with an immersion blender or transfer the mixture to a normal blender in two batches and puree until smooth.
Run the puree through a sieve and return the mixture to the pot. If you feel the need, sieve twice. This will make the sauce very smooth.
Add apple cider vinegar, brown sugar, and honey. Cook over medium heat, uncovered, stirring often, until the ketchup thickens, about 20 minutes.
Tomato ketchup recipe | easy homemade tomato ketchup
Tomato Ketchup Recipe - Simple & Easy Homemade Tomato Ketchup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup onion pyaz, large & diced
- 5 piece garlic cloves lehsun, minced
- 6 pounds tomatoes tamatar, boil and blend into a paste
- 3 teaspoons black salt plus additional to taste
- 1.5 tablespoon red chilli powder lal mirch
- 1 teaspoon ground cinnamon dalchini
- 1/4 teaspoon ground cloves laung
- 2 tablespoon celery fresh and finely chopped
- 1/2 teaspoon ground cumin jeera
- 1/2 teaspoon dry mustard til
- 1/2 teaspoon ground black pepper kali mirch
- 1/2 cup apple cider vinegar sirka
- 1 tablespoon brown sugar bhuri chini
- 1 tablespoon honey shahad
Instructions
- Get your ingredients ready to make homemade tomato ketchup recipe.
- Wash and cut the tomatoes into big chunks and put in a sauce pot. Cook covered over medium heat until the tomatoes become soft. You don’t need to add any water. Occasionally stir the tomatoes in between.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
- Add the garlic and cook for 1 minute, while stirring.
- Add the tomatoes paste, salt, cinnamon, cloves, celery, cumin, dry mustard, red chilli powder, and ground black pepper and simmer, covered, stirring occasionally, for 15 minutes.
- Blend until smooth with an immersion blender or transfer the mixture to a normal blender in two batches and puree until smooth.
- Run the puree through a sieve and return the mixture to the pot. If you feel the need, sieve twice. This will make the sauce very smooth.
- Add apple cider vinegar, brown sugar, and honey. Cook over medium heat, uncovered, stirring often, until the ketchup thickens, about 20 minutes.
- Adjust salt, pepper, and chilli powder to taste.
Notes
- You can replace celery with I tablespoon of celery salt.
- Addition of paprika will enhance the sweetness in the taste of your homemade tomato ketchup. You can add 1 tablespoon if you wish.
- You can also use three cans of tomatoes, instead of fresh ripe tomatoes for this tomato ketchup recipe.
- You can even roast the tomatoes for extra depth of flavour.
- You can also use a blend of three kinds of vinegar: red wine, cider, and balsamic to enhance the taste.
- This tomato ketchup recipe can be converted is vegan.
- This homemade tomato ketchup recipe can be made without any onion or garlic, you can simply omit them while reducing tomatoes.
Notes - Tomato Ketchup Recipe, How to Make Easy Homemade Tomato Ketchup?
- Freshness matters: Remember to use fresh tomatoes & other ingredients at room temperature to make easy homemade tomato ketchup recipe.
- Using olive oil: Extra virgin olive oil turns bitter in the food processor and blender, and the renders the ketchup flavour strong. I suggest to use normal olive oil.
- Can you freeze tomato ketchup? Yes! you can. Simply, fill up the cavities in a plastic or silicon ice cube tray. Place in the freezer to hard freeze. Once the cubes are solid, remove them and place them in a large plastic freezer bag. Remove as needed and thaw in the at room temperature and use.
- Dietary restrictions: This tomato ketchup recipe is gluten-free, dairy-free, paleo.
FINALLY, TO SUM IT UP
Tomato ketchup recipe | easy homemade tomato ketchup
Tomato Ketchup Recipe | Smooth & Easy Homemade Tomato Ketchup Recipe – Tomato ketchup is quite a staple in most kitchen pantries. In our home, every snack is usually served with green chutney and/or tomato sauce.
Yes! in India tomato ketchup is also referred to as tomato sauce.
But in my opinion, no ketchup is better than a tomato ketchup made with fresh tomatoes. However, this easy homemade tomato ketchup recipe can be made with canned tomatoes as well if fresh ones are not handy.
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2 comments
Today, I made my first ever batch of tomato ketchup with this recipe. It turned out amazing and i don’t think we will be seeing the store-bought variety at our home anytime soon! Thank you for the wonderful recipe.
Thank you Vijay for your feedback as well as rating. Once you make ketchups at home, you will rarely buy them from stores. Homemade ones are always better.