The Best Homemade Ketchup

Can ketchup be gourmet? I don’t know, but I think this is. I’ve never been a big fan of ketchup. If I do eat ketchup, it is pretty much only with French fries and then it simply must be Heinz. So, if you were to ask me why I’ve been obsessed with making ketchup at home, I’d be hard pressed to even explain it.

This version of Homemade Ketchup is fantastic. I am ridiculously proud of how well this turned out. I found this recipe ages ago through SAVEUR.com and I decided at first glance that I wouldn’t be trying this one. Good grief, it involves tying spices in cheesecloth and then stovetop simmering for ages. However, after a few less than stellar attempts at other recipes, it was time for me to try this one.

I have had several people blind taste test this version and the others I made alongside good old Heinz. (Yes, I am weird and obsessive like that) I don’t really tell them that’s the plan. I simply offer them some homemade fries and  then set a trio of ketchups in front of them. As one friend described it, the Quick and Easy version is Acceptable, this version is Exceptional.

Don’t be freaked out by the recipe, once you get past actually bundling your spices (and trust me, it’s no big deal at all) the whole process is very simple. I cannot deny that it is time consuming, but it was worth it. The taste just can't be beat. I am impatient now for my fall garden to start producing lovely tomatoes for me to use. I am determined to figure out a way to can this ketchup. I like it that much!

The Best Homemade Ketchup
recipe from Saveur.com

2 lbs tomatoes, roughly chopped - I used vine ripened organic tomatoes for this recipe

1 medium yellow onion chopped

1 tablespoon chopped green chili

1/2 cup plain white vinegar

5 tablespoons brown sugar

1 clove garlic, minced

1 1/2 teaspoons kosher salt

1 bay leaf

1 stick cinnamon

1/4 teaspoon celery seeds

1/4 teaspoon red pepper flakes

4 whole cloves

1/4 teaspoon whole allspice, approximately 5-8 depending on size

Special tools needed:

Mesh strainer

Cheesecloth (or medical gauze – yes, it works)

Kitchen twine (or white ribbon – yes again)

Wrap bay leaf, cinnamon, cloves, allspice, red pepper flakes and celery seeds in a double layer of cheesecloth or a triple layer of medical gauze. Tie into a bundle. (At this point, I had a lot of extra material, so I trimmed the extra off of the bundle.) Set aside.

Place tomatoes, onions, chili, garlic, vinegar, salt and brown sugar in a 4 quart saucepan. Add the spice bundle and cook over medium heat. Stir frequently while cooking, until  onions and chlie are very soft, approximately 45 minutes.

Remove the spice bundle and carefully puree the sauce in a blender or use an immersion blender in the hot pot. Puree the sauce until smooth. Strain the sauce through a medium size sieve. (This meant pressing the sauce through a metal sieve, using the back of a spatula. It takes me about 10 minutes to do this.) Place strained sauce back in a clean 4 quart pot and return to medium low heat.

Cook  over medium low, stirring occasionally, until sauce is thickened, about 30 minutes.

lid and refrigerate for up to 3 weeks.

Transfer ketchup to a glass jar and set aside to cool. Cover with lid and refrigerate. Enjoy!

Click here for printable recipe