Whether we believe or don’t believe all the information about high-fructose corn syrup, for our home, I try to limit the amount of additives to our food.
We planted 30 tomato plants this spring season. My goal was to make sauce. We consume large amounts of sauce through the year. I hadn’t given any thought to ketchup until we were doing our monthly grocery shopping (on-line) and the only available ketchup was organic ketchup. Reading the label-yep! It’s all organic and so are my tomatoes in the garden. So I took the challenge and began looking at recipes.
This is our recipe for ketchup using fresh tomatoes. We used an estimated 5-10lbs of tomatoes as the rest is being used for sauce.
5-10 lbs of fresh tomatoes
core and skin tomatoes. Removing as many seeds as you can and water. It’s ok if you don’t remove every seed.
Place the skinned tomatoes in a blender to puree.
Place the puree in a crock pot or you can do it on the stove top (simmer). During this process you will be removing the water from the puree. For 5-10 lbs of tomatoes I found the time to do that to the thickness we want is about 3-5 hours. I also found the crock pot to be the best.
Add your seasonings. We added the seasonings to taste. I was surprised to see cinnamon in all the recipes I had read (it is not listed on the label) but yes, it’s true.
Sugar (about a cup)
Garlic (we used powdered)
Cinnamon (start with a Tablespoon and taste)
Vinegar (apple cider) (about a tablespoon)
Once you have gotten your seasonings to taste just let it cook down. Stirring occasionally. It will thicken as the water evaporates.
We yielded 2 half pint jars. Once you’ve tried your own you will never go back to bottle ketchup. It’s time consuming but oh so worth it. Enjoy!
- Recipe: Homemade Ketchup (deafchefatlarge.com)
- Ketchup (unintentionalvegan.com)
- Homemade Ketchup (mrshornerskitchen.com)
- Ketchup Recipe (maggiedvs.wordpress.com)