I've updated the recipe with the right amounts Wonder if the slow-cooked version could be made with FRESH peeled and seeded plum tomatoes?Hi Pat, I never actually tried with raw tomatoes, but I feel the taste would be a bit on the acid side, much more similar to "salsa fresca" rather than ketchup.Get new recipes and exclusive content straight to your inbox.There are a lot of variations on the original ketchup recipe, which involve the use of various spices or different kinds of vinegar.I try to keep it as simple as possible, using only a few ingredients and just the basic spices.Once you master the basics, it's easy to get carried away and try new ingredient combinations or add some fresh herbs, as I did in this Over the years I've tried both the slow-cooked version, which remains a little bit thicker and grainy and the quick version, where all you need to do is throw the ingredients in a blender and mix until smooth.Although the latter is quick and effortlessly easy, the cooked tomato If you have a little more time on hand, give the slow-cook version a try and you won't be disappointed!This easy ketchup recipe takes literally zero efforts.Throw all ingredients in a blender (you can use an immersion blender too) and blend until combined into a smooth texture.I like to add a pinch of nutmeg and chilli powder at the end for a spicy kick, as I do for the slow-cooking version.Store your homemade sauce (both the slow-cooking version and the quick no-cook one) in an airtight container.Place it in the fridge for up to 2 weeks.
Let me know in the comments below – what is your favourite way to eat ketchup?
dairy-free, gluten-free, homemade, homemade ketchup, tomatoes, veganBlend until combined and you reach a smooth texture.
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. For either a more healthy ketchup or one that’s slightly more decadent.I even make mine COMPLETELY from scratch, using juicy organic fresh tomatoes ( rather than using store-bought homemade tomato paste), because I find a sense of calm of being 100% in control of every single ingredient used in this homemade organic ketchup.However, if you do want to cut a few steps from this DIY, then feel free to use some store-bought tomato paste. What’s worse is that the sugar used within some budget store-bought bottles of ketchup is often not even ‘sugar’ and instead use high fructose corn syrup – yuck. The homemade ketchup can then be stored in an airtight container in the fridge for one month (although mine never lasts that long).Start by washing the tomatoes and removing their stems. This Homemade Ketchup Recipe, however, has been one of the better additions to our repertoire of processed food re-dos. It feels wrong to label myself the DIY queen – but I’ve certainly spent ALOT of time over the past couple of years making a massive array of DIY’s.
The short answer is – really simply. Cook for about 40 minutes on very low heat, stirring often, until the sauce thickens.
Begin making your homemade ketchup by combining all the ingredients in a medium saucepan over medium-high heat and whisk to blend ingredients until smooth. Mine usually disappear in less than a week!Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.Store in an airtight container in the fridge for up to 1 week.Store your homemade ketchup in an airtight container and place it in the fridge for up to 2 weeks. Ketchup, typically being loaded with high fructose corn syrup, is one of those foods that needed a redo. But I know that’s not going to cut it so here is the full method for making your own delicious homemade ketchup recipe.
Bring mixture to a boil, then reduce heat and simmer, stirring frequently and scraping around sides of the saucepan with a spatula.
Grind chia seeds in a blender or food processor on high speed for 30 seconds or until finely powdered. Hi, thank you so much for letting me know :). Cup.Hi Leslie, thank you for spotting the typo! Homemade ketchup in just 5 minutes - Easy, rich in flavour and definitely healthier than the store-bought version. When you achieve a consistency you like, remove from the heat. You could also do this in a food processor.Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. From I have a few pages of DIY’s available on the blog ( including nut & seed butter, every possible use for a coconut ever -or so it feels-, and more) so feel free to head over to that section if you want to peruse more. Store-bought ketchup is known for having quite a lot of sugar and salt in and, for people that consume it a lot, I know that it can be a worry not to have control over the ingredients. I have been buying organic and cooking organic for over a year and it gets expensive. Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well. It should not be considered a substitute for a professional nutritionist’s advice.How much vinegar and maple syrup should be used in the no cook version? Overall, that’s one of my favourite things about being able to make homemade ketchup though; you can be in control of exactly how much sugar, salt and spices you add to the mix. https://www.alphafoodie.com/diy-simple-homemade-ketchup-recipe It says ? Partially because we love ketchup so much, but also because it is just so simple. Without sugar, you’re basically making a slightly less reduced homemade tomato puree/ tomato sauce, which – if that’s what you want – then I’m all for that. 1.Start by washing the tomatoes and removing their stems.
I’m definitely not one to judge what you’re eating your ketchup with – just make some additional suggestions for you.
I will let you know how it turns out.Hello! So glad you liked it!I am going to make this today!
The entire recipe uses nine ingredients, not including salt and the majority of those are herbs/spices that are likely already in your kitchen. I’m Samira, I make DIYS and I cook rainbow recipes.