Homemade Ketchup Recipe

This homemade ketchup recipe is a simple and easy approach to making it yourself at home. Check out my cookbook for more homemade basic recipes!

I recently was left a comment saying that a recipe of mine wasn’t from scratch because I used ketchup. Wha-what?

I guess I never thought about (organic store-bought) ketchup destroying a recipe and deeming un-scratch-worthy. I mean I don’t make the bread for my french toast and I sure as hay-ell don’t distill my own vinegar.  So how from scratch do I need to be in order to have a “from scratch” blog? Well thankfully it’s MY blog and I get to determine that. Hoo-rah! But I do have to say thanks to the “anonymous” who left that comment because I decided to turn his/her comment into a post and make my very own ketchup… from scratch.

It’s freakishly easy… this ketchup making business. Tomato paste is the base for the recipe and if you’re up for the challenge and want to make your own then here is a great recipe for first-timers.

First get out a large bowl or measuring cup, Oh and you’ll want a big fat whisk too. Okay so dump in twelve ounces of tomato paste. Homemade or store bought, is totally up to you!

Add in a half teaspoon of (dry) ground mustard.

Then a scant half teaspoon cinnamon.

…A half teaspoon of kosher salt. I don’t like to use TOO much salt, so if you are using this in a recipe you don’t risk the final product being overly salty.

Next add in a couple pinches of ground clove, allspice and cayenne pepper. I added two pinches each of the clove and allspice and one of the cayenne to be exact.

Next add in about 2/3 cup of water. If it’s too thick you can always thin it out with more water.

Lastly add in four tablespoons of white wine vinegar.

The only thing left to do is stir… errr whisk. Whatevs.

After I got it all stirrrrrred up I poured the homemade ketchup recipe into one of my bazillion jars and popped it into my fridge for a few hours. This will help to develop those kick-arse flavors it has going on. Like pretty much anything tomato base, it always tastes better the next day. No?

Now who’s made their own mustard? And can it be done?

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Homemade Ketchup Recipe

This homemade ketchup recipe is a simple and easy approach to making it yourself at home. Check out my cookbook for more homemade basic recipes!

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 0 {but refrigerate over night please}

Total Time: 5 minutes

Ingredients:

12 ounces Tomato Paste

1/2 cup Dark Brown Sugar

1/2 teaspoon Dry Ground Mustard

1/2 teaspoon Kosher Salt

1/2 scant teaspoon Cinnamon

2 pinches of Ground Clove

2 pinches of Allspice

1 pinch of Cayenne Pepper

2/3 cup Water

4 tablespoons White Wine Vinegar

adapted from the Hillbilly Housewife

Directions:

Combine all ingredients in a large mixing bowl.

Stir until the sugar is completely dissolved.

Store in an airtight container in the fridge and overnight for the flavors to develop. This ketchup recipe should last for 3 weeks in the fridge.

Use where ever ketchup is called for and enjoy!

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