Homemade Ketchup

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    12 h
  • Ready In

    12 h 10 m
Chef John
Recipe by  Chef John

“This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  2. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  3. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
  4. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  5. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

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Reviews (14)

Rate This Recipe
daniella
10

daniella

This turned out great! I used minced green onions, garlic, and celery instead of the garlic powder, onion powder, and celery salt. I didn't puree it because I kind of like the chunky consistency. I think next time I will try peeled pureed tomatoes and cut the sugar a bit. All in all, easy and delicious!

Chela
9

Chela

This reminds me of really good BBQ sauce! It was very sweet. I would like to also try it with less sugar. I used a saucepot instead which sped up the cooking process so I don't know what difference that made. You could get away without peeling the skin and straining the mixture. It would just be chunky if you like that texture.

Jennerzbee
6

Jennerzbee

Chef John loved your video! I too am one more fool by making homemade ketchup, and I must say I'm sure glad I did it with your recipe. I used my own homegrown tomatoes, mashed and strained them with my "Sauce Master" so I simply measured 28oz twice (8 cups) then doubled that as I had 30 cups of puree to use up. Spices & seasonings are just right. Thanks again Chef John! Now at least I can say I've made h/m ketchup lol.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 16 cal
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 3.9 g
  • 1%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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