Did you know that you can make ketchup from scratch? It may seem like a lot of work. But, next thing you know, you have your own homemade ketchup on your plate!
You may be wondering, would homemade ketchup taste different from factory-made ones? What’s great about making it homemade is that your ketchup doesn’t have GMOs and you can make adjustments. It’s all natural compared to store-bought ketchup.
You can adjust your ketchup according to your liking. If you are on a low-sugar diet, you can place less or no sugar in your recipe at all. If you’re cautious of salt, sprinkle just a right amount of salt on your ketchup. It’s all up to you.
Ketchup is widely used in almost everything. From pasta platters to pizza slices. Now, we’re bringing ketchup from the garden to your table. Here’s a recipe on how to make homemade ketchup:
What you’ll need:
Yields 8+ servings
3 170 gram cans of organic Tomato Paste (you can make your own tomato paste by removing the skins, seeds, and the water, leaving the tomato cheeks. You will need 11 kilograms of tomatoes for this)
½ cup of apple cider vinegar
1 tsp. of garlic powder
1 tbsp. of onion powder
2 tbsp. of honey or cane sugar (subject to taste)
2 tbsp. molasses
1 tsp. sea salt (optional)
1 tsp, dried mustard powder
1 cup of water
Optional: A pinch of each of the following (subject to taste):
Cinnamon powder, all-spice powder, or cayenne pepper
1 tsp. of powdered chia seeds (for added thickness)
1. Put all wet ingredients first in the blender (tomato paste, apple cider, water)
2. After wet ingredients are blended, add the dry ingredients (powders, sugar, and salt)
3. Once the texture of the sauce is thoroughly blended and need no more adjustments, transfer the content in clean, dry jars.
4. Place the ketchup in the refrigerator overnight (this will help the flavor enrich and fuse)