How to Craft Homemade Tomato Ketchup from Fresh Tomatoes- A Step-by-Step Guide
How to Make Tomato Ketchup from Fresh Tomatoes
Tomato ketchup is a staple condiment in many households, and while it’s readily available in stores, there’s something special about making your own. Not only does homemade ketchup have a superior flavor, but it’s also a great way to use fresh tomatoes from your garden or local farmers’ market. In this article, we’ll guide you through the process of how to make tomato ketchup from fresh tomatoes, ensuring that you have a delicious, homemade version ready to enjoy.
Ingredients
Before you start, gather the following ingredients:
– 4 pounds of ripe tomatoes (preferably a variety that is high in acid, such as cherry or plum tomatoes)
– 1 medium onion
– 2 cloves of garlic
– 1/2 cup of apple cider vinegar
– 1/4 cup of brown sugar
– 1/4 cup of white sugar
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground cloves
– 1/4 teaspoon of allspice
– 1/4 teaspoon of cayenne pepper (optional, for a bit of heat)
Instructions
1. Prepare the tomatoes: Wash the tomatoes and remove the stems. If you’re using larger tomatoes, cut them into quarters. Place the tomatoes in a large pot and bring to a boil over medium heat. Simmer for about 10 minutes until the tomatoes are soft and the skins start to peel off.
2. Peel the tomatoes: Remove the tomatoes from the pot and let them cool slightly. Once they’re cool enough to handle, peel the skins off using your fingers or a paring knife. Discard the skins and return the tomatoes to the pot.
3. Chop the onion and garlic: Peel and finely chop the onion and garlic. Add them to the pot with the tomatoes.
4. Combine the spices: In a small bowl, whisk together the apple cider vinegar, brown sugar, white sugar, salt, black pepper, cinnamon, cloves, allspice, and cayenne pepper (if using). Set aside.
5. Blend the tomatoes: Use an immersion blender or a countertop blender to puree the tomatoes, onion, and garlic until smooth. If you prefer a chunkier ketchup, you can skip this step and leave the mixture as it is.
6. Simmer the ketchup: Return the blended mixture to the pot and bring to a low simmer. Stir in the prepared spice mixture and continue to simmer for about 30 minutes, stirring occasionally. The ketchup will start to thicken as it cooks.
7. Strain the ketchup: Once the ketchup has thickened, remove it from the heat and let it cool slightly. Use a fine-mesh strainer or cheesecloth to strain out any remaining seeds and skins. Discard the solids.
8. Adjust the flavor: Taste the ketchup and adjust the seasoning if necessary. You can add more salt, sugar, or vinegar to taste.
9. Can or store the ketchup: Pour the ketchup into sterilized jars and seal them. If you plan to store the ketchup for a long period, process the jars in a water bath canner for 10 minutes to ensure it’s shelf-stable. Otherwise, refrigerate the ketchup and consume within a few weeks.
Now that you know how to make tomato ketchup from fresh tomatoes, you can enjoy the satisfaction of a homemade condiment that’s bursting with flavor. Happy cooking!
