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Aug 19, 2007 07:28 PM

Homemade Ketchup

Hey does anyone have a great homemade ketchup recipe, using fresh tomatoes? I had Planet Ketchup ( bookmarked, but it seems to have disappeared! I'd really love it if someone had possibly copied the tomato ketchup recipe from that site to their computer files.

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  1. Here is a version that looks very good...from Emeril...

    1. Here's another link to try - several links to recipes at the bottom of the page.

      You might try putting your link in the search blank on Google and seeing if there is a cached page.

      1. " Real tomato ketchup, Eddie ?? "...

        1. 3 tsp whole cloves
          3 tsp broken cinnamon stick
          2 tsp celery seed
          1 tsp cayenne
          2 C white vinegar ( I use Cider Vin)
          16 lbs ripe tomatoes
          1 med onion chopped
          2 cloves garlic
          2 C sugar
          3 TBS salt
          Put the spices and vinegar in a pan; cover and bring to a boil. Turn off and let the vinegar steep while you prep the tomatoes. Wash and chop the tomatoes into a large kettle. Add the onion and the garlic. Cover and over medium low heat bring to a boil. Once the tomatoes start to release their juice, you can raise the heat. Stir every now and then so that the tomatoes don't catch on the bottom of the pan. Cook the vegetables for 15 minutes or so...
          Put the tomatoes through a food mill into a large HEAVY bottomed pan. (i use le crueset). Add the sugar and boil the puree until reduced by half.
          Strain the vinegar into the tomato / sugar puree and discard the spices. Season the catsup with salt and simmer until the catsup is thick enough to jar.
          Pour into sterile jars and seal.

          1. Found this cached on Google from Ketchup Wonderland.

            Tomato Ketchup

            10 lb Tomato; totally ripe
            1 Bell pepper, red; seeded
            -& chopped
            4 lg Onion; chopped
            1 1/2 c Vinegar, cider
            2 Garlic clove; crushed
            1 ts Peppercorns
            1 ts Allspice, whole
            1 ts Cloves, whole
            5 Cinnamon stick
            1 ts Celery seed
            1/2 t Mustard, dry
            1/4 ts Cayenne
            4 T Sugar, brown
            3 T Sugar, white
            1 ts Salt

            Cut tomatoes in quarters and puree them in food processor along with
            bell pepper. Strain puree through a coarse sieve to remove skins and
            seeds. (You can dump the puree into a colander and work it through
            with your hands until there is nothing left in the colander but a
            dryish pulp of skins and seeds.) Now puree onions, combine with
            tomato and pepper puree, and pour into a large stainless steel or
            enameled kettle. Cook and stir occasionally over low heat until it is
            reduced by about a third and is considerably thicker. Meanwhile put
            garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into
            the vinegar in a small pot and simmer covered for 1/2 hour to steep
            spices in the vinegar. Pour about half the spiced vinegar through a
            tea strainer into the thickened tomato mixture. Stir. Also add sugar,
            mustard, cayenne, and salt at this point. Here is where the tasting
            comes in. You can adjust any of these ingredients to suit you. You
            can add more spiced vinegar. Or a little plain vinegar. More or less
            sugar, mustard, cayenne. Just sort of tinker with it. Cook it some
            more, stirring often, until it looks like catsup should look. Taste
            and adjust again. You may notice that it looks slightly curdled. Not
            to worry. Hit it a lick in the food processor. Smooths right out.
            Pour into sterile jars leaving 1/8" of head space. Process in a
            boiling water bath 15 minutes.

            1 Reply
            1. re: LabRat

              Thanks to all! That's what I was looking for!