Homemade ketchup – it sounds complicated as though you’d spend all day in the kitchen pounding your way through vats of tomatoes and slowly simmering them away in kettles on a wooden stove. But, it's actually simple: you'll mix a few ingredients together, and then let them ferment away for a few days before tucking them in the fridge.

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5 from 1 vote

1 pint

Homemade Ketchup Recip

Sweet, spiced and with just the right amount of zip, this easy homemade ketchup is a breeze to make.

Prep Time5

Fermentation5

Total Time5 5

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Ingredients

1 ¾ cups tomato paste
3 tablespoons maple syrup
1 teaspoon onion powder
½ teaspoon ground allspice
½ teaspoon celery seed powder
2 teaspoons fine sea salt
¼ cup packet starter culture
2 tablespoons raw apple cider vinegar

Equipment

Fermentation Seal
Fermentation Jar

Instructions

Mix it together.

Stir the tomato paste, maple syrup, onion powder, allspice, celery seed powder, salt and starter culture together until perfectly combined.

Fermentation.

Spoon the ingredients into a pint-sized jar fitted with an airlock, and allow it to ferment for two to three days.

Finishing the ketchup.

Remove the lid, and then stir in the vinegar. Transfer to the fridge for a further three to five days to age, and then enjoy.

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