How to Make Tomato Ketchup from Ripe Tomatoes

Tomato ketchup, with its tangy sweetness and versatility, is a beloved condiment in cuisines around the world. Making your own ketchup from ripe tomatoes allows you to control the ingredients, ensuring a fresher, healthier option without additives or preservatives. Here’s a step-by-step guide on how to make homemade tomato ketchup that’s bursting with flavor.

Ingredients:

- 2 kg ripe tomatoes

- 1 large onion, chopped

- 3 cloves garlic, minced

- 1 cup apple cider vinegar

- ½ cup brown sugar

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- ½ teaspoon ground cloves

- ½ teaspoon ground cinnamon

- ½ teaspoon ground allspice

- ½ teaspoon ground mustard

- ¼ teaspoon cayenne pepper (optional, for heat)

Instructions:

1. Prepare the Tomatoes:

   - Wash the tomatoes thoroughly under running water.

   - Remove the stems and core, then roughly chop the tomatoes.

2. Cook the Tomatoes:

   - In a large saucepan, combine the chopped tomatoes, chopped onion, minced garlic, and apple cider vinegar.

   - Bring the mixture to a simmer over medium heat.

   - Cook uncovered for about 30-40 minutes, stirring occasionally, until the tomatoes are soft and broken down.

3. Strain the Mixture:

   - Once the tomatoes are cooked down, pass the mixture through a fine mesh sieve or cheesecloth to remove the seeds and skins.

   - Use a spoon to press the mixture through the sieve, extracting as much liquid as possible.

4. Return to Heat:

   - Return the strained tomato mixture to the saucepan and discard any solids left in the sieve.

   - Place the saucepan over medium-low heat.

5. Add Seasonings:

   - Stir in the brown sugar, salt, black pepper, cloves, cinnamon, allspice, mustard, and cayenne pepper (if using).

   - Continue to simmer the mixture for another 30-40 minutes, stirring occasionally, until it thickens to a ketchup-like consistency.

6. Adjust Consistency and Taste:

   - If the ketchup is too thick, you can add a bit of water to reach your desired consistency.

   - Taste the ketchup and adjust the seasoning as needed, adding more salt, sugar, or spices to suit your preference.

7. Cool and Store:

   - Once the ketchup reaches the desired consistency and taste, remove it from the heat and let it cool completely.

   - Transfer the ketchup to clean, sterilized jars or bottles for storage.

   - Store in the refrigerator for up to several weeks.

8. Enjoy Your Homemade Tomato Ketchup:

   - Use your homemade tomato ketchup as a delicious condiment for burgers, fries, sandwiches, or anything else that could use a burst of flavor.

   - Share your creation with friends and family, and enjoy the satisfaction of making your own ketchup from scratch.

Making tomato ketchup from ripe tomatoes is not only a fun and rewarding culinary project but also a great way to enjoy a healthier version of this classic condiment. With just a few simple ingredients and a bit of time, you can create a delicious ketchup that’s sure to impress. So, roll up your sleeves, grab some tomatoes, and get cooking!