Making your own ketchup is a bit time consuming, but if you do, you will find that the flavor is definitely worth it. You also have to comfort of knowing exactly what is in it. Personally I have grown rather suspicious of what is in the things we buy from the store. Not only do you have to worry about the additives, preservatives, unnatural coloring and flavorings, but you also have to wonder about the ingredients themselves. Are they GMO? Are they grown in pesticides?
If you grow your own tomatoes and make your own ketchup, you don’t have to worry! This ketchup is the real thing and completely healthy to serve your family.
- 20 to 24 tomatoes that are very ripe
- 1 cup of finely chopped sweet onion
- 1 cup of white vinegar
- 1 cup of white sugar
- 1 cinnamon stick crumbled
- 1 teaspoon of whole cloves
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of celery salt
- 1/4 teaspoon red pepper flakes (more or less if you like it spicy)
- Mix vinegar, cloves, celery salt and cinnamon sticks and microwave till boiling
- Set aside
- Wash, core, and chop tomatoes
- Strain in a colander
- Mix tomatoes, onion, red pepper flakes and garlic powder and heat to boiling
- Reduce heat and simmer for 15 minutes.
- Puree the mixture in a blender or food processor
- Strain out the skins and seeds
- Add sugar to puree and put it back in the pot and bring to a boil
- Reduce heat and simmer until it cooks down by about half (around 2 hours)
- Strain the first mixture to remove the cinnamon and cloves and add to the tomato puree
- Simmer for about another 30 minutes or until it is the consistency of ketchup.
Should make about 2 pints.
I prefer to make this when I am working in the kitchen making freezer meals,
it’s easier to keep an eye on it if you are already in the kitchen. I store mine in a mason jar, it stays good for a month or more.
Have a good week!