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Homemade tomato paste ketchup

Homemade Ketchup from Tomato Paste

Make ketchup from tomato paste right at home! You can tailor the flavor to your taste by adding your favorite seasonings — for a spicier ketchup, add hot ground red pepper, and swapping the dill for cilantro gives you a fragrant sauce for lamb. Give it a try!

Nika

Recipe author

Composition / ingredients

Servings:

Tomato paste

250

Water

Salt

0.5

Sugar

Onion

Ground black pepper

0.5

Cloves

Vinegar

1.5

Dill

Garlic

Mustard

0.5

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 7 % 1 g

Carbohydrates 80 % 12 g

43 kcal

GI: 54 / 0 / 46

Cooking method

Step 1:

Gather all the ingredients. Buy a good-quality tomato paste, since it determines the flavor and quality of your homemade ketchup. Use 5% distilled white vinegar.
Step 2:

Pour the water into a pot, set it over high heat, and bring to a boil. Add the tomato paste and stir it into the water with a wooden spatula until the liquid is smooth and bright red.
Step 3:

Stirring constantly, add the salt and sugar and mix until they dissolve completely.
Step 4:

Peel the onion, rinse it, and dice it very finely — the finer the onion, the smoother your ketchup will be. Add it to the pot, bring the sauce back to a boil, then lower the heat to a minimum. Keep stirring.
Step 5:

Then add the spices: ground black pepper and cloves. Pour in 1 tablespoon of the vinegar and stir. Let the sauce cook for 45 minutes, stirring from time to time, over medium heat at a gentle bubble, uncovered.
Step 6:

Rinse and dry the fresh dill and chop it finely. Peel the garlic and press it. After 45 minutes, add the chopped dill and garlic to the pot, stir, and cook 3 more minutes.
Step 7:

Turn off the heat, add the bay leaf and mustard, cover, and let the ketchup steep for 7 minutes. Then uncover, pour in the remaining 1/2 tablespoon of vinegar, and stir.
Step 8:

The ketchup is ready — just cool it and remove the bay leaf and cloves. For a smoother consistency, blend the cooled ketchup at high speed. This amount makes about 500 g of homemade ketchup.

Pour the homemade ketchup into a glass container and store it in the refrigerator; use it within a week.
You can also put it up for longer storage: right after adding the vinegar and stirring, pour the ketchup into a sterilized jar and seal it tightly with a sterile lid. If you blended it, return the sauce to the pot and reheat over medium heat before pouring it into the sterilized jar.