This simple Homemade Ketchup recipe is not only healthier than its store-bought competition, but it is also so much more addictively delicious as you can control the exact amount of sugar, salt and spices added to the sweet tomato blend.
Add the tomatoes to a large bowl and blend them with a handheld immersion blender. You could also do this in a food processor.
Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.
Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them for about 45 minutes. Stir occasionally.
Add all the other ingredients and stir well. The spices and flavours combine to give you that signature tomato ketchup flavour.*
Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a consistency you like, remove from the heat.
Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated for up to a month.
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Notes
some people use maple syrup for a refined sugar-free version. However, I have to admit I prefer the taste with brown sugar as it does affect the flavor.
* If you are using ready-made tomato paste, you can start at this step, as it does not need to be reduced. Just use 1.5 cups of tomato paste.