Ketchup

Make a batch of your own sweet, tart ketchup at home. It’s so easy and satisfying.

Author: Lail Hossain

Recipe Type: Condiment

Ingredients

• 6 lbs tomato
• ½ cup onion, chopped
• 4-6 dry red chilies
• 8-10 cloves
• 4 pieces of cinnamon, about 1” each
• ½ cup brown sugar
• 3 teaspoon salt
• ⅔ cup vinegar

Instructions

1. Wash and cut the tomatoes in half.
2. Cook tomato, onion, chilies, clove and cinnamon in low heat. Stir time to time to prevent burning. Sprinkle some water if needed to prevent burning.
3. Turn off stove when tomatoes are soft and tender.
4. When tomato is cold enough to handle, peel the tomato skin off of the flesh. Mash/puree the tomato and strain through a strainer. Discard the seeds.
5. Add sugar, salt and vinegar to the puree and cook till ketchup thickens.
6. Store in airtight glass jars.

Notes

If you are not going to puree the tomatoes in a blender, you can skip peeling the tomatoes the skin will not go through the strainer. Peeling is necessary when you are using a blender as the blender may puree the skin in a way that the strainer may not. The ketchup can be stored in refrigerator for 4+ months. If your jar lid is metallic, the ketchup may turn blackish. I prefer to use brown sugar for ketchup. You can substitute brown sugar with regular sugar if you want.