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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Homemade Ketchup Recip
Mix it together.
- Stir the tomato paste, maple syrup, onion powder, allspice, celery seed powder, salt and starter culture together until perfectly combined.
- 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.