[ ./recipes/sauces/homemade-tomato-ketchup.md ]
★ AMERICAN · SAUCES
Homemade Tomato
Ketchup.
SERVES
16
TOTAL
50m
ACTIVE
15m
LVL
EASY
// SUMMARY
A balanced homemade ketchup with tomato depth, gentle sweetness, and a light tang from vinegar. It cooks down to a smooth, spoonable consistency and keeps well in the fridge.
// INGREDIENTS
| 1 | tbsp | neutral oil |
| 1 | small onion, finely chopped | |
| 2 | cloves garlic, finely chopped | |
| 700 | g | passata (strained tomatoes) |
| 80 | g | tomato paste |
| 70 | g | brown sugar |
| 90 | ml | apple cider vinegar |
| 1 | tbsp | Worcestershire sauce |
| 1 | tsp | fine salt |
| 0.5 | tsp | ground mustard |
| 0.25 | tsp | ground allspice |
| 0.25 | tsp | freshly ground black pepper |
// METHOD
- 01
Heat the oil in a saucepan over medium heat. Add onion and cook for 5-6 minutes until soft and translucent.
- 02
Add garlic and cook for 30 seconds until fragrant.
- 03
Stir in passata, tomato paste, brown sugar, vinegar, Worcestershire sauce, salt, mustard, allspice, and black pepper.
- 04
Bring to a gentle simmer, then reduce to low heat and cook uncovered for 30-35 minutes, stirring occasionally, until thickened.
- 05
Blend with an immersion blender until smooth, or transfer carefully to a blender in batches.
- 06
Return to low heat for 2-3 minutes. Taste and adjust: add a little sugar for sweetness, vinegar for tang, or salt for depth.
- 07
Cool completely, then transfer to a clean jar or bottle and refrigerate.
// NOTES
- — The ketchup thickens further as it cools.
- — For an extra smooth texture, pass through a fine sieve after blending.
- — Store refrigerated for up to 3 weeks in a clean, sealed container.
// VARIATIONS
- → Spicy: Add 1/4 tsp cayenne or a pinch of chili flakes.
- → Smoky: Add 1/2 tsp smoked paprika.
- → No onion/garlic: Omit both and add 1/4 tsp onion powder plus 1/8 tsp garlic powder.