Homemade Tomato Ketchup

Homemade Tomato Ketchup


September 22, 2010

  • Makes: Makes about 2L.


canola or olive oil, for cooking

1 purple onion, chopped

2 garlic cloves, peeled (optional)

10 medium tomatoes (about 3 lbs.), roughly chopped

1 5.5 oz (156 mL) can tomato paste

1 cup packed brown sugar

1/2 cup red wine or apple cider vinegar

1 tsp. salt

pinch dried red chili flakes


1In a large pot, heat a generous drizzle of oil over medium-high heat. Add the onion and cook for 5-7 minutes, until soft. Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.

2Using a hand-held immersion blender, purée the mixture right in the pot, or cool and transfer in batches to a blender and puree until smooth. Seal in sealable jars according to the manufacturers’ directions, store in the fridge for up to two weeks or freeze for up to six months.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.