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Home made Ketchup! Yum!

13 years ago

My youngest Grandson, Logan, and I like to cook together. He's 7 and every time he comes over we pick something new to make. This time it was home made ketchup. Is it ever good. Of course, we had to make hamburgers to put it on!

I did simmer it longer than the recipe called for, to get it reduced to the right consistency, but it turned out really well, and made quite a bit. I've filled several medium sized jars. I also did not need to puree it at the end, since I used crushed tomatoes.

Michael Smiths Homemade Ketchup

Ingredients

1 can chopped tomatoes (28 oz)
1 can tomato paste (small)
1 large chopped onion
1 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
2 spoonfuls nutmeg (heaping)
2 pinches ground allspice
2 bay leaves (or 3)
a sprinkle or two of salt and pepper

Directions

Pour everything into a sauce pot and bring to a simmer over medium heat. Continue cooking until the mixture reduces by half, about 45 minutes. Puree until smooth with an immersion blender or in a stand blender or food processor.

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Comments (10)

jannie
13 years ago
Years ago, my Mom attempted homemade ketchup. It was a lot of work, didn't taste at all like Heinz 57, she ended up tossing it. I am willing to try it myself.
Jasdip
13 years ago
Lucky, I saw that recipe a couple of years ago and have always wanted to make it. When it says 2 spoonfuls nutmeg....is that teaspoons?

How do you store it......just in the cupboard? Did the jars seal, or did you have to can it?
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Alice_sj
13 years ago
Luckygardnr, thanks for sharing the recipe and your opinion. I would like to try this recipe too.

Good questions, Jasdip. I'm curious also. Might make a fun canned gift for a foodie loved one.

This post was edited by alice_sj on Sun, Mar 3, 13 at 7:27
Jasdip
13 years ago
I came across my recipe, which is from the same chef. (Michael Smith). Mine calls for a tbsp nutmeg. Other than that it doesn't say how to store it.

I'm curious/interested enough to try it, anyway. I make our barbecue sauce and mayonnaise, so why not ketchup?
fran1523
13 years ago
It sounds like that ketchup might freeze really well. If there was any any separation after thawing it could probably be reblended quite easily. It might be worth a try. I don't use much ketchup so it would not be worth my effort.
luckygardnr
Original Author
13 years ago
I wasn't sure how much nutmeg to use. His instructions sounded like too much, so I decided to do it to taste. I ended up using about 3/4 of a nutmeg.

As for storage, I just used clean jars and am keeping it in the fridge. But putting it in freezer bags, flat, and freezing them makes sense to me. Since there is a cup of vinegar in it, it should last in the fridge for some time.

We did a taste comparison between store bought and home made, and there was no comparison. I may never buy ketchup again.

As for difficulty or time consuming.........I used canned tomatoes.......how easy, and stirring it now and then while it reduced was not a bother.
LuAnn_in_PA
13 years ago
" I ended up using about 3/4 of a nutmeg. "

3/4 of what...tablespoon? teaspoon?
ruthieg__tx
13 years ago
I think she is referring to a fresh nutmeg ...she grated about half of the piece of nutmeg....
juellie1962
13 years ago
Lucky, I always LOVE your recipes! Your grandson is lucky to have you for a grandma! :)
P.S. I have not yet tried your deep fried avocadoes; but want to!
LuAnn_in_PA
13 years ago
I just went & googled it...

Here is a link that might be useful: Chef's site and recipe

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