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Fresh Tomato Ketchup

Fresh Tomato Ketchup recipe image
This homemade ketchup offers a sophisticated twist on the classic condiment, blending sweet ripe tomatoes with aromatic spices like cinnamon, allspice, and nutmeg. The addition of malt vinegar and molasses creates a complex balance of sweet, sour, and savory notes, resulting in a glossy, thick sauce with a robust flavor. Unlike mass-produced versions, this recipe allows the natural sweetness of the tomatoes to shine through, enhanced by fresh aromatics like celery, carrot, and parsley. It is perfect for elevating burgers, fries, or as a dipping sauce for fried foods.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 255.2
Dietary: Vegan
Description
This homemade ketchup offers a sophisticated twist on the classic condiment, blending sweet ripe tomatoes with aromatic spices like cinnamon, allspice, and nutmeg. The addition of malt vinegar and molasses creates a complex balance of sweet, sour, and savory notes, resulting in a glossy, thick sauce with a robust flavor. Unlike mass-produced versions, this recipe allows the natural sweetness of the tomatoes to shine through, enhanced by fresh aromatics like celery, carrot, and parsley. It is perfect for elevating burgers, fries, or as a dipping sauce for fried foods.
Ingredients
  • Canola Oil
  • Ripe Tomatoes, cored and
  • Red Onion
  • Parsley Leaves, loosely Packed
  • Celery, chopped
  • Carrot, chopped
  • Mustard Seed
  • Cinnamon Stick
  • Whole Allspice
  • Nutmeg
  • Malt Vinegar
  • Packed Brown Sugar
  • Molasses
  • Salt
Directions
  1. 1
    Cut the red onion into large wedges.
  2. 2
    Core the tomatoes and cut them into wedges.
  3. 3
    In a large heavy non-reactive pot, heat the canola oil over medium heat.
  4. 4
    Add the tomatoes, onions, parsley, celery, and carrot to the pot.
  5. 5
    Bring the mixture to a simmer, then reduce the heat.
  6. 6
    Simmer slowly, uncovered, for 45 minutes, stirring occasionally.
  7. 7
    Remove from heat and allow the mixture to cool slightly.
  8. 8
    Press the mixture through a food mill or fine sieve, separating as much thick puree as possible.
  9. 9
    Discard the solids and return the puree to a clean pot.
  10. 10
    Tie the mustard seeds, cinnamon stick, allspice, and nutmeg in a cheesecloth bag.
  11. 11
    Crush the spices inside the bag lightly with a meat mallet to release their aromas.
  12. 12
    Add the spice bag, malt vinegar, brown sugar, molasses, and salt to the tomato puree.
  13. 13
    Mix well to combine all ingredients.
  14. 14
    Bring the mixture to a boil over medium-high heat.
  15. 15
    Reduce the heat to maintain a gentle boil.
  16. 16
    Simmer gently for 2 to 4 hours until the mixture thickens and reduces to 4 or 5 cups, stirring frequently.
  17. 17
    Gradually reduce the heat and stir more frequently as the ketchup becomes thicker to prevent sticking and excessive splattering.
  18. 18
    Remove the spice bag and discard.
  19. 19
    Ladle the hot ketchup into sterilized pint canning jars, leaving appropriate headspace.
  20. 20
    Seal the jars tightly.
  21. 21
    Cool the jars on a rack to room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 255.2kcal
% Daily Value *
Total Fat 16.4g26%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 34.0mg2%
Total Carbohydrate 26.6g9%
Dietary Fiber 8.2g33%
Sugars 17.7g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: homemade, ketchup, tomato, sauce, condiment, spiced, canning, vegan, preserves, malt vinegar, cinnamon, allspice, molasses, burger sauce, diy, pantry staple
Read it online: https://www.chefs-mate.com/recipe/fresh-tomato-ketchup/