Happy FryDay!…I had to join in at least once. Although those are some tasty roasted wedgies, this post is ALL about the KETCHUP. There’s nothing like making condiments from scratch – we’re talkin’ grassroots cooking. You have complete control over the ingredients, flavour, consistency, and quantity (yeah, you do – woot!). In this case, I like my ketchup THICK, not too sweet, and fresh. It’s definitely a fun one to make. If the lid isn’t propped on just right, it can leave your stove looking like an abstract painting. BUT any mess is well worth it. Just think…bbq sauce, veggie burger patties, meat(less) balls + loaf, macNcheese, baked beans, thousand island dressing – put it to GOOD use.
This homemade ketchup will have you thinking twice before you reach for that store bought bottle! Fresh is best, and making your own condiments will leave you feeling good about smothering your food.
- 2 - 28oz cans organic crushed tomatoes
- 1/2 cup berry sugar *optional - see notes
- 3/4 cup white vinegar
- 1 tbsp fresh lemon juice
- 2 tsp sea salt
- 1&1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- pinch of cayenne
In a small bowl, combine the sugar and vinegar. Stir well until the sugar is dissolved. Then, add it and all of the remaining ingredients to a large pot. Stir until combined.
Place the pot on the stove over med. heat.
Bring to a *gentle boil - reduce heat if needed. Place the lid on, propped slightly to one side (catches any splashes while steam can escape), and continue cooking at a gentle boil until the ketchup mixture reduces by 1/3-1/2. It takes about 4hours on low heat for my ketchup to reduce.
Once reduced, remove from heat and allow to completely cool.
Store in airtight containers in the fridge for up to 7-10days.
~ I'm not a huge fan of 'sweet', so I leave out the sugar all together when making this ketchup as I find the tomatoes, once reduced, provide enough sweetness for my liking. However, I follow this recipe in full (sugar included) when making it for a group gathering and EVERYONE seems to love it. Choose whatever suits your preferences & enjoy.
~ Although I prefer reducing my ketchup on the stove, you can use a slow cooker to reduce it - about 10/12hrs on high with no lid.