Homemade Zesty Ketchup
Ketchup is one of the most important and versatile sauces in the world. It is a component to many other well known sauces including, but not limited to: barbecue sauce, sweet and sour sauce, cocktail sauce, and fancy sauce. Making superior ketchup is the first step in creating other superb sauces. Fear not, for making sauce at home is a breeze.
Working Around your Allergies
This recipe is naturally free of the top 8 most common allergens. If you re on a low inflammatory diet you can either omit the garlic and onion powders, or substitute them with Garlic Scape Powder, Garlic Chive Powder, and Green Onion Powder. These alternatives work great in this recipe, and they also bring a unique flavor. I often use the alternate ingredients in addition to the standard garlic and onion powder for an extra flavorful batch. Remember to make each recipe your own!
Ingredients:
1 Cup Tomato Puree
1/2 Cup Vinegar
1/4 Cup Cane Sugar
1 tsp Salt
1 tsp Mustard Powder
1/2 tsp Allspice
1/4 tsp Cumin
1/4 tsp Paprika
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Instructions:
Place all dry ingredients in a small prep bowl or container. Pour the tomato puree and vinegar in a small saucepan over low heat. Sift the dry ingredients into the saucepan, stirring with a whisk. Continue to simmer on low, stirring frequently. Cook until the ketchup reaches the desired thickness.
Tips:
- Sifting in the dry ingredients helps prevent clumping and ensures a smoother sauce.
- The intense, vaporous scent of the vinegar will also boil off to a milder scent when the cooking is nearly done. Trust your nose.
- Low heat means low heat! Ketchup has a lot of sugar and is prone to burning. Slow and steady is the rule for most sauces, ketchup included.
- No tomato sauce? No problem! You can mix tomato paste in equal parts with water and whisk it into the proper consistency. You can also use 1/4 cup tomato powder combined with 1 cup of water.
Homemade Zesty Ketchup
Equipment
- 1 Sauce pan
- 1 Whisk
Ingredients
- 1 cup Tomato Puree
- ½ cup Vinegar
- ¼ cup Cane Sugar
- 1 tsp Salt
- 1 tsp Ground Mustard Powder
- ½ tsp Ground Allspice
- ¼ tsp Ground Cumin
- ¼ tsp Ground Paprika
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
Instructions
- Measure out 1 tsp Salt, 1 tsp Ground Mustard Powder, ½ tsp Ground Allspice, ¼ tsp Ground Cumin, ¼ tsp Ground Paprika, ¼ tsp Black Pepper, ¼ tsp Garlic Powder, and ¼ tsp Onion Powder into a small bowl and set aside.
- Add 1 cup Tomato Puree, ½ cup Vinegar, and ¼ cup Cane Sugar into sauce pan, whisking to combine. Bring mixture to a simmer over low heat.
- Once the sugar has dissolved sift in the spices whisking to combine. Continue cooking until ketchup has reached your desired consistency.
Notes
- Sifting in the dry ingredients helps prevent clumping and ensures a smoother sauce.
- The intense, vaporous scent of the vinegar will also boil off to a milder scent when the cooking is nearly done. Trust your nose.
- Low heat means low heat! Ketchup has a lot of sugar and is prone to burning. Slow and steady is the rule for most sauces, ketchup included.
- No tomato sauce? No problem! You can mix tomato paste in equal parts with water and whisk it into the proper consistency. You can also use 1/4 cup tomato powder combined with 1 cup of water.