Ingredients with Measurements:
- 1 can (28 oz) crushed tomatoes
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of ground cloves
Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- Glass jars with lids for storage
Step-by-step instructions:
1. In a blender or food processor, puree the crushed tomatoes until smooth.
2. In a medium saucepan, combine the pureed tomatoes, white vinegar, brown sugar, onion powder, garlic powder, salt, black pepper, and ground cloves.
3. Whisk the ingredients together until well combined.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.
5. Once the ketchup has thickened and reduced by about a third, remove it from the heat and let it cool for a few minutes.
6. Pour the ketchup into glass jars and let it cool completely before sealing with lids.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-30 minutes
Temperature:
- Medium-high heat for boiling, low heat for simmering
Serving size:
- Makes about 2 cups of ketchup
Nutritional information:
- Calories: 20 per tablespoon
- Fat: 0g
- Carbohydrates: 5g
- Protein: 0g
- Sodium: 70mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Crushed tomatoes can be substituted with tomato sauce or tomato puree.
Variations:
- Add 1/4 tsp cayenne pepper for a spicy ketchup.
- Add 1 tbsp Worcestershire sauce for a tangy flavor.
- Add 1 tbsp mustard for a more savory taste.
Tips and tricks:
- Use a splatter screen to prevent the ketchup from splattering while simmering.
- Adjust the sweetness and acidity to your taste by adding more or less brown sugar and vinegar.
- Store the ketchup in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the homemade ketchup in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
- Reheat the ketchup in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the homemade ketchup in a small bowl or ramekin alongside burgers, fries, or hot dogs.
Garnishes:
- Garnish the ketchup with chopped fresh herbs such as parsley or chives.
Pairings:
- Serve the homemade ketchup with burgers, fries, hot dogs, or chicken nuggets.
Suggested side dishes:
- Serve the homemade ketchup with sweet potato fries, onion rings, or coleslaw.
Troubleshooting advice:
- If the ketchup is too thick, add a little water to thin it out.
- If the ketchup is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use clean and sterilized glass jars for storing the ketchup.
- Refrigerate the ketchup immediately after making it to prevent bacterial growth.
Food history:
- Ketchup originated in China as a fermented fish sauce called ke-tsiap.
- The modern tomato-based ketchup was first introduced in the United States in the late 1800s.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the homemade ketchup alongside your favorite foods for dipping or as a condiment.
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