Ingredients for Fresh Tomato Ketchup
- 6 lbs ripe tomatoes, cored and roughly chopped
- Red Onions
- Red Bell Pepper
- Garlic Clove
- Black Peppercorns
- 1 teaspoon yellow mustard seeds
- Allspice Berry
- Whole Cloves
- 1 teaspoon celery seeds
- Fresh Ginger
- 1 cinnamon stick (about 3 inches)
- 2 bay leaves
- Dark Brown Sugar
- Sweet Paprika
- Ground Mace
- 1 cup cider vinegar
- Coarse Salt
- 1/2 teaspoon cayenne pepper (or more, to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fresh Tomato Ketchup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fresh Tomato Ketchup
- Roughly chop the tomatoes, onions, and bell pepper. Mince the garlic.
- Combine the tomatoes, onions, bell pepper, and garlic in a large pot. Bring to a boil over high heat. Reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are very soft (about 30 minutes).
- Puree the cooked vegetables using a food mill fitted with the finest blade for a semi-smooth puree, or use a blender for a completely smooth puree and then strain through a fine-mesh sieve.
- Return the puree to the cleaned pot.
- Combine the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick, and bay leaves in a cheesecloth bag.
- Add the spice bag, brown sugar, paprika, mace, cider vinegar, salt, and cayenne pepper to the tomato puree.
- Simmer gently, stirring frequently, until the ketchup has thickened considerably (1 1/2 to 2 hours).
- Remove the spice bag and discard.
- **For refrigerator storage:** Cool the ketchup completely. Store in a sealed airtight container in the refrigerator for up to 2 weeks.
- **For canning:** Wash 4 pint jars and lids in hot, soapy water; rinse well. Bring a large pot of water to a boil. Add jars and lids and boil for 1 minute. Remove with tongs and drain.
- While the ketchup is still hot, carefully pour it into the sterilized jars, leaving 1/4-inch headspace.
- Seal the jars and process in a boiling water bath for 12 minutes.
- Remove jars from the boiling water bath and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
187g
Fat
1g
Carbs
20g
