Ketchup

Ketchup

20 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    4 h 20 m
DJFoodie
Recipe by  DJFoodie

“It's the only ketchup recipe that I've ever had that stood up even close to as good as popular brands! It's different, but it's REALLY good! It's important to reduce this for a long time, like 4 hours or so. It will thicken just a bit as it cools.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
  2. Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

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Reviews (20)

Rate This Recipe
KOOLBRICK
83

KOOLBRICK

i've made this ketchup three times already and anyone who tries it, loves it! instead of the fennel bulb, i use ground fennel and replace the salt with sea salt. i've never strained it because the consistency has always been fine. every homemade ketchup i've tried has been a bit thick so i don't mind it. and remember to dump out your crappy store bought ketchup and use the empty bottle for your awesome home-brewed one!

Caroline C
62

Caroline C

This turned out better than I expected. The flavor is a little strange... but in a good way, if that makes any sense! I personally don't think it is anything like regular ketchup; I thought it was almost like a spicy savory apple sauce. Anyway, I removed the cloves and star anise before blending it, and I had to push it through the sieve because it was so thick. (PS If, like me, you don't want to buy large and expensive amounts of spices you don't use very often, check out your Indian grocer - I buy a 1.5oz bag of Mixed Spices, including cinnamon sticks, cardamon, cloves, star anise and peppercorns, for $1.59. Bargain!)

BERRYPICKER
36

BERRYPICKER

Now I will comment after the fact. This ketchup turned out to be very tasty. I used a little green pepper in my first batch, fennel seed rather than the bulb, and a lot more tomatoes than the recipe called for. In previous attempts to make ketchup, I have used some cinammon and allspice. ( I may go drop a few balls of the latter into the pot that is simmering on the stove right now.) Wouldn't hurt to add some fresh ginger if you had a bit on hand.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 51 cal
  • 3%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Homemade Ketchup

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Classic Ketchup