Tomato Ketchup
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pints ripe grape tomatoes, cut in half
- 2cups red wine vinegar
- ⅔cup dark brown sugar
- 4teaspoons salt
- 2teaspoons black pepper
- ¾teaspoon Worcestershire sauce
Nutritional analysis per serving (4 servings)
173 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 31 grams sugars; 3 grams protein; 1033 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
Private Notes
Comments
2/3 cup of sugar?? Why not a tablespoon of honey if you want something sweet? Or better yet, nothing extra added for sweetness. The tomatoes themselves should be kept as pure as possible - roasting will bring out more of their flavors. Worcestershire sauce is also an adulterated product. You could put in your own curry or cumino flavor and some roasted tomatillos for an interesting southwest mix that goes especially well with meat.
This recipe is deliberately kept simple. But, if you have these spices on hand, I recommend a half tsp of ground cloves, and a tsp each of coriander and white pepper. A bit of added depth helps, if you're using ketchup mostly for burgers and fries.
As somebody who could drink ketchup from a bottle, I love this recipe. I did not have any red wine vinegar so I used balsamic (cutting the vinegar amount in half). I also added some of the spices (coriander, curry, cloves) recommended by other readers. A large skillet to cook the tomatoes worked well. Half of the recipe gave me one and a half cups of ketchup. Looking forward to enjoying this with home made fries.
I never liked ketchup much and felt isolated because everyone else loved it. Turns out, I hate overly sweet store-bought ketchup and artificial coloring. Growing up on a farm, I loved food that 'just tastes like food.' City life taught me people add sugar, fat, and salt to everything, but thanks to Melissa Clark, I finally found a ketchup recipe I LOVE!
I think this recipe, and the ketchup it produces is amazing. I often add some adjuncts, almost always to good effect. My only comment is that the cook or boil time is generally far longer than what the recipe calls for.
This recipient is very good. It took quite a while longer to cook than the recipe stated. Also, I saw no reason to strain it upon completion. Quite tasty & I will make again.
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