Homemade ketchup is thick and tangy and so much better than the store-bought stuff!
My younger son has a t-shirt that says “I put ketchup on my ketchup” which pretty much sums up his love for his favorite condiment. His burgers and hotdogs get slathered in the stuff and I don’t think he could eat a french fry without a big dunk. But I don’t always love the ingredients in the store-bought brands. I wanted to make him ketchup that deserved his devotion. A rich, tangy, tomato-y ketchup cooked low and slow…the perfect combination of sweet and sour.
Making you own ketchup is actually quite simple. After sautéing shallots and garlic, the rest of the ingredients get tossed into the pot and simmered until the flavors develop and it gets thick and jammy. Then puree it until smooth and voila! This ketchup has a depth of flavor that you can’t find on the supermarket shelf. It’s delicious alongside oven-baked fries or on top of a juicy burger. Or if you’re my son, right off the spoon.
- 1 Tbsp olive oil
- 1 1/2 cups shallots minced
- 2 large garlic cloves minced
- 2 Tbsp tomato paste
- 1/3 cup dark brown sugar
- 2 Tbsp molasses
- 1/2 cup red wine vinegar
- 1- 29 oz can tomato puree
- 1 1/2 tsp kosher salt
- 1 tsp ground mustard
- 1/4 tsp red pepper flakes
- 1/2 tsp celery salt
Heat olive oil in a medium saucepan until hot but not smoking. Add minced shallots and cook over medium heat until softened and golden, 4-5 mins.
Add garlic and continue to cook for 2 mins.
Stir in tomato paste and cook for 2 mins.
Add remaining ingredients, reduce heat to low and cook uncovered for one hour.
Blend using an immersion blender or in a blender until thick and smooth.
Ketchup can be stored in the refrigerator for up to two weeks.