Creating homemade ketchup can be a delightful way to replicate the flavors of a cherished family recipe. Here is a traditional, homestyle ketchup recipe that could resemble something your grandmother might have made:
Grandmother’s Homemade Ketchup
Ingredients:
- 6 lbs ripe tomatoes, peeled and chopped
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp allspice
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground mustard
- 1/4 tsp cayenne pepper (optional for a bit of heat)
Instructions:
- Prepare the Tomatoes: To peel the tomatoes, blanch them in boiling water for 30 seconds, then transfer them to an ice water bath. The skins should slip off easily. Chop the tomatoes and place them in a large pot.
- Cook the Vegetables: Add the chopped onion and bell pepper to the pot with the tomatoes. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the vegetables are soft.
- Blend the Mixture: Using an immersion blender, blend the tomato mixture until smooth. Alternatively, you can transfer the mixture to a blender in batches and blend until smooth.
- Strain the Puree: Pass the blended mixture through a fine sieve or food mill to remove seeds and skins, ensuring a smooth ketchup.
- Cook Down the Ketchup: Return the strained puree to the pot. Add the apple cider vinegar, brown sugar, salt, black pepper, allspice, ground cloves, ground cinnamon, ground ginger, ground mustard, and cayenne pepper (if using). Stir well to combine.
- Simmer and Reduce: Simmer the mixture over low heat, stirring occasionally to prevent sticking, for about 1-2 hours or until the ketchup reaches your desired consistency. The mixture should be thickened and reduced.
- Taste and Adjust Seasoning: Taste the ketchup and adjust the seasoning if necessary, adding more salt, sugar, or vinegar to suit your taste preferences.
- Store the Ketchup: Once the ketchup has cooled slightly, transfer it to sterilized glass jars or bottles. Seal and store in the refrigerator for up to a month. For longer storage, process the jars in a hot water bath for 15 minutes and store them in a cool, dark place.
Enjoy your homemade ketchup on burgers, fries, or any dish that could use a touch of sweet, tangy flavor!
