Everyone loves ketchup. It’s awesome and it’s even better when homemade!
Sure you can just head to the store and buy some, but like me you’re here on a recipe site. That’s not how we do things, is it? And anyway homemade is always going be healthier – and tastier too.
What’s more, store bought ketchup isn’t always strictly vegan. Save yourself a headache and give this easy recipe a shot – you can always make a big batch of it so that it lasts a while.
Check out the recipe below.
Homemade Tomato Ketchup
14 oz tinned tomatoes
13 oz fresh tomatoes
1 oz shallots
1 garlic clove
1 oz granulated sugar (use organic)
1/4 tsp mustard seeds
1 bud clove
1/4 table spoon of ground allspice
1/4 table spoon of ground ginger
1 oz red bell pepper
1 pinch cinnamon
1/8 table spoon of cayenne pepper
1/8 table spoon of sweet paprika
2 tbs apple vinegar
1/4 table spoon of salt
If you prefer a thicker ketchup, add:
1/8 tsp agar agar powder
1 tbsp water (to disperse the agar)
The first step is to add both the fresh and the tinned tomatoes to a blender. Process them until they are nicely combined.
Once complete strain the juice & remove the seeds and skins using a mesh strainer.
Add the rest of the ingredients into the pan with the exception of the salt, the gelling agent and the vinegar. These are to be added later in the process. Be sure to carefully peel or crush your garlic so as to remove the bud – we don’t want that in the pan.
Next, combine the ingredients by adding the previously prepared tomato juice into the pan. Turn the heat up high and bring to a boil, stirring regularly.
Once at a boil, lower the heat to a minimum and start a timer. You’ll now want to cook the sauce on a low heat for 10 minutes. The aim is to evaporate the excess water and concentrate the flavour.
Once the 10 minutes are up, stir the sauce and then cook it for another 10 minutes. Repeat this process for around 40 to 60 minutes, or until the desired consistency is achieved.
After 4 or 5 times you will end up with a thick and aromatic tomato sauce.
Add the gelling agent mixed with a touch of water, the vinegar, the salt and stir to combine. Also, if you added your garlic whole remember to remove the clove from the mix.
Bring the sauce back to a simmer over a medium heat, lower the heat to the minimum and cook for a final 10 minutes.
Once the time has elapsed, let the sauce cool down completely before blending. Your ketchup is now complete!
Substitutions and Tips:
Not all sugar is vegan, so be careful which one you choose. As an alternative to sugar, you can use sweeteners. A couple worth considering are:
Brown rice syrup
Stevia – be sure to only add a small portion. This stuff is 300-350 times sweeter than sugar!
You can replace the mustard seeds with mustard powder. Use around 1/8 of a tablespoon.
The apple vinegar can be replaced with any other vinegar.