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Homemade Ketchup
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Homemade Zesty Ketchup

Course: Side Dish
Cuisine: American

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.