Make tomato ketchup yourself - simple recipe with instructions

Ketchup from the supermarket is often sweet and full of preservatives. Homemade tomato ketchup is much he althier. Here is a delicious recipe with instructions.

French fries, bratwurst, hot dogs and burgers - these taste best with a good portion of ketchup. Refined with a bit of curry and spices, it gives even the best currywurst the finishing touch. You will find an unbelievably wide range of ketchup varieties in stores. From sweet and sour to fruity to fiery hot. Essentially, there are actually only three types: tomato ketchup, spice ketchup and curry ketchup. The basis of all varieties is always tomato ketchup. And you can easily do it yourself at home. We have put together a simple recipe with the right instructions for you here.

Make your own ketchup - That's how it's done

Lots of sugar, additives and flavorings as well as acetic acid are components of ketchups from the supermarket. However, since we want to produce a he althy, full-bodied ketchup, we do not use such additives or can determine the amount ourselves. For about 750ml ketchup you will need:

1 kilogram of ripe tomatoes
1 medium onion
50 grams of cane sugar
2 tablespoons vinegar (apple cider vinegar or white wine vinegar)
1 teaspoon s alt
Spices as required: allspice, ginger, chili, pepper, garlic
Possibly starch for thickening

❶ Cut and clean tomatoes:

Before you start making the ketchup, you need to wash the tomatoes properly. Make sure that you only use really ripe tomatoes. Then remove the stem end.

❷ Cube:

Cut the tomatoes, onion and garlic into small pieces. Then puree the mixture with a food processor or hand blender. If you don't have this to hand, you can put the pieces in a higher pot.

Tip:
To avoid burning your eyes when cutting onions, make sure you use a sharp knife. In addition, do not push the knife when cutting, but pull it. Then there won't be any tears.

❸ Bring mass to a boil:

Now put the tomato and onion mixture in a tall saucepan and season with allspice, s alt, sugar, pepper and vinegar. Now slowly bring the porridge to the boil for 45 minutes with the lid closed and low temperature.

Tip:
If you want to keep an eye on your figure, you can add Xuckle to the ketchup instead of sugar, because Xuckle has 40 percent fewer calories than sugar.

❹ Strain ketchup:

Ketchup pieces are particularly unpopular with children. Therefore, push the ketchup through a sieve and catch the liquid in another pot. Then continue cooking this mass with the lid open until the ketchup has the right consistency.

If you used very juicy tomatoes, you can thicken the ketchup with a little cornstarch. To do this, first stir the starch into cold water and only then add it to the boiling mass.

❺ To taste tomato ketchup:

Finally, you should season the ketchup according to your needs. A bit of pepper, maybe some dried ginger, s alt or something similar turns a simple porridge into a delicious ketchup.

Tip:
If you want to make curry ketchup, add a little mustard to the curry. It tastes like heaven.

❻ Fill ketchup:

When the tomato ketchup is ready, all you have to do is pour it into clean, hot rinsed bottles and seal tightly.

Shelf life of homemade tomato ketchup

If you look at your ketchup bottle at home, you will see that industrial ketchup has a very long shelf life. And why? There are many preservatives in here that simply make the ketchup go bad more slowly. If you make your ketchup yourself and fill it in jars or bottles, you can count on a shelf life of six months. But only if the ketchup is stored in a cool and dark place. An opened bottle will keep in the fridge for up to 14 days.