ReceptnaptárHomemade ketchup
Store-bought ketchup is full of sugar and preservatives, whereas the homemade kind takes twenty minutes of active work and you can tune the flavour yourself: smokier, tangier or less sweet. It's great with burgers, fries and hot dogs.
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Ingredients
Method
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- Put all the ingredients in a large, heavy-bottomed saucepan and stir until smooth.
- Bring to a boil over medium heat, then turn the heat to its lowest setting and simmer uncovered for 25-30 minutes.
- Stir often, because the thickening tomato catches easily and spatters; add a little water if needed.
- It's done when it coats the back of a spoon thickly and a line drawn across the bottom of the pan doesn't close up immediately.
- Adjust to taste: a little more vinegar for tang, more sugar for sweetness; blitz with a stick blender if you want it perfectly smooth.
- Once cooled, pour into a clean jar rinsed with boiling water and store in the fridge.
Source: Wikibooks Cookbook – Tomato Ketchup (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Canned peeled tomatoes work instead of passata, but blend them smooth first with a stick blender, otherwise the ketchup stays chunky.
- For a smokier flavour, add half a teaspoon of smoked paprika or a few drops of liquid smoke.
- Don't cook it covered: the steam can't escape and the ketchup stays thinner.
- Poured hot into a jar and sealed well, it keeps in the fridge for about 2 weeks; small portions can be frozen in an ice cube tray.
Frequently asked questions
How long does homemade ketchup keep?
About 2 weeks in the fridge in a clean jar, and 2-3 months in the freezer. It has no preservatives, so it spoils sooner than store-bought ketchup.
Why does ketchup need vinegar?
Vinegar provides the characteristic tang and also preserves a little; without it the tomato would taste flat and too sour, which is why both vinegar and sugar are needed.
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