Ketchup is a burger staple. Here’s a foolproof recipe to make in a pinch all summer long.
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Ketchup is one of those sauces that complements a dish, but most of the time you don’t notice it – it lets the main star shine.
This ketchup is a balance of sweet, salty and most importantly, a little sour from the vinegar. We don’t want a sweet blob of sugary tomatoes or complicated spices. Ketchup is one of those condiments you can count on, so this is a super straight-forward version that gets the job done.
It’s the perfect addition to your grilled burgers and hot dogs at your next cookout.
What is ketchup?
Ketchup, a sweet, salty, and tart sauce, relies on vinegar to bring it all together. We tend to associate ketchup with tomatoes, but tomatoes are simply a complementary vessel to carry the vinegar’s smell.
Without a certain acidity, it wouldn’t be the burger toppings or the essential meatloaf glaze that make some of our favorite foods.
Clove is the spice that gives ketchup a depth of flavor and a gentle warmth that no other spice can match. Additionally, we used honey as a sweetener and also to add some body to the consistency of the ketchup.
Tips for making homemade ketchup
Here are some tips for making the perfect ketchup recipe every time:
- Be careful when blending a hot liquid as the heat generated can cause the lid to pop off the blender. Work in batches. Fill the blender only 1/3 to 1/2 full and remove the center cap on the blender lid. Cover the hole with a kitchen towel and hold the lid with your hand.
- Use a stand mixer for a smooth consistency. An immersion blender also works well, but is a bit chunkier. This is where personal preference comes into play. If you’re trying to figure out what the texture of your ketchup will look like using an immersion blender, here’s a guide to the best models.
Sharing and replacing ketchup recipes
Here are some swaps and substitutions to try in case you want to slightly mess up your ketchup’s flavor profile:
- Replace the red wine vinegar with apple cider vinegar.
- Swap out the sweet paprika for cayenne pepper if you prefer a bit of spiciness in your ketchup.
- Add 1/2 teaspoon ground spice for extra seasoning.
How to store homemade ketchup
Pour the finished ketchup into a glass or plastic container. The ketchup will keep refrigerated for a month.
Homemade ketchup
ingredients
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1 medium (1 Cup) yellow onion
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1/2 teaspoon olive oil
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3 teaspoon Saltdivided
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1/4 teaspoon ground clove
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1 teaspoon Cinammon
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1 teaspoon Cute paprika
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2 tablespoon granulated sugar
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3 ounces tomato paste
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2 tablespoon honey
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2/3 cup plus 2 tablespoon red wine vinegardivided
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1 (14 Ounce) can crushed tomatoes
method
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Dice onions:
Cut the onion into medium-sized cubes and place in a medium-sized bowl.
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Sweat onions:
Heat the olive oil in a Dutch oven or 3-quart skillet over medium-high heat. Add the onions and 1 teaspoon of salt. Cook the onions until translucent, stirring occasionally, about 10 minutes.
Reduce the heat to medium-low and add the clove, cinnamon, and sweet paprika to the onions. Stir for 1 minute, cover the onions with it. At this point we are building flavor for the ketchup.
Add the sugar and 1 teaspoon salt and stir until the sugar melts, about 30 seconds. Add tomato paste and honey and stir for 2 minutes. The onion mixture looks like a shiny jam-packed BBQ sauce. If you stopped at this point and ate a few spoonfuls, don’t worry, no one is watching. I will not judge you.
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Add the liquid ingredients:
Add 2/3 cup red wine vinegar and the mashed tomatoes. Reduce the heat to low. Place a lid on the Dutch Oven and leave it slightly ajar to allow for evaporation but also to control spills. Cook for 20-25 minutes, stirring occasionally.
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Place the ketchup in a large bowl and puree in batches:
Remove from the stove and let cool slightly for 5 minutes. Pour the unmixed ketchup into a large bowl and set the Dutch oven aside. You will use it again later.
Mix the ketchup mixture in batches, filling your stand mixer 1/3 to 1/2 full at a time.
Remove the cap from the top of the blender lid, cover the hole with a kitchen towel and hold the lid with your hand. Start the mixer on low and slowly increase to high. The sauce is bright red and has a consistency similar to a pudding.
Pour the mixed ketchup mixture back into the Dutch oven. Repeat until all of the ketchup is mixed.
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Season the ketchup, let it simmer and cool:
Add the remaining 1 teaspoon of salt and the remaining 2 tablespoons of red wine vinegar to the ketchup.
Simmer the mixture over low heat for 5 minutes. Think cake frosting and a deep color of sunset red and you’re done. Remove from the stove and let cool for 20-30 minutes.
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Storing ketchup:
Pour the ketchup into a jar or plastic container and refrigerate for up to a month. It is ready to use.
| nutritional information (per serving) | |
|---|---|
| fifteen | calories |
| 0g | Fat |
| 3g | carbohydrates |
| 0g | protein |
