Homemade Tomato Ketchup

If you like ketchup, try this simple recipe for homemade ketchup made from fresh tomatoes. It tastes great, and the best part is that this ketchup keeps in the fridge for up to six months without canning.

Course Condiment

Cuisine Czech

Keyword Tomato Recipes

Prep Time 10

Cook Time 4

Straining through a sieve 30

Total Time 4 40

Servings cups

Calories 297kcal

Author Petra Kupská

Ingredients

4 ½ pounds fresh tomatoes ripe
3 medium apples peeled, cored, diced
3 medium onions peeled and roughly chopped
¾ cup powdered sugar
½ cup white wine vinegar 5% acidity
1 Tablespoon salt
3 bay leaves
10 allspices
15 peppercorns
1 Tablespoon sweet ground paprika Hungarian style

Cups - Metric

Instructions

Wash 4 ½ pounds fresh tomatoes and cut into large pieces. Peel, core and dice 3 medium apples. Peel and chop 3 medium onions.
Prepare a large pot with a lid. Put the chopped ingredients in it and add 1 Tablespoon salt, ¾ cup powdered sugar, ½ cup white wine vinegar, and other spices such as 3 bay leaves, 10 allspices, 15 peppercorns, and 1 Tablespoon sweet ground paprika.
Cover the saucepan and bring to a boil. Reduce the heat to low and simmer with the lid on for 30 minutes. Then remove the lid and simmer over low heat, uncovered, for an additional 3 hours.
Strain the cooked mixture through a sieve, about two ladles at a time. The strainer will retain the skins and seeds of the tomatoes as well as the remaining spices. Always discard the leftovers in the garbage before pouring the new mixture from the pot into the strainer.
Return the strained ketchup to the pot and cook over medium heat until thickened. The cooking time depends on the liquid content of the tomatoes. This will take anywhere from a half hour to two hours. I cooked my tomato mixture for an additional 1.5 hours.
Meanwhile, clean the jars with screw caps. I washed them in the dishwasher; they were still hot when I used them.
Carefully pour the thickened ketchup into the prepared jars and screw the lids on tightly. Turn the jars upside down and allow to cool completely.

Notes

STORAGE: Store cooled bottles of tomato ketchup in the refrigerator. Ketchup made this way will keep in the refrigerator for up to 6 months.
How long the ketchup takes to cook depends on the amount of liquid in the tomatoes. Watery tomatoes will take much longer for the ketchup to thicken - maybe an hour or two more. Plan your time carefully and start making your homemade ketchup in the morning.
Like your ketchup spicy? Add chili, curry paste, or a teaspoon of hot paprika powder.

Nutrition