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
Sweet, spiced and with just the right amount of zip, this easy homemade ketchup is a breeze to make.
Servings: 1 pint
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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 finely ground real salt
- ¼ cup starter culture
- 2 tablespoons raw apple cider vinegar
Equipment
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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Alexandra says
I love this recipe (and the accompanying photo)! I did change a few things and had great success. I was feeling a little weary about clove & allspice (just my personal taste), so I left them out. And I replaced the honey with maple syrup. It turned out super-delicious and I have found myself making excuses for why I need to put ketchup on x, y, and z. Haha! Thanks for the great recipe!