Homemade Ketchup

Homemade Ketchup – Flavor and Nostalgia in Every Bottle

Who doesn’t love ketchup? This savory condiment has become a staple in kitchens around the world, but have you ever tried making it at home? This homemade ketchup recipe is not only simple but also a flavorful experience that will take you back to warm summer days and delightful meals with loved ones. I will guide you step by step to create a delicious, aromatic ketchup ready to be enjoyed with pizza, sandwiches, or grilled dishes.

Total preparation time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Number of servings: about 6 bottles of 500 ml

Ingredients:
- 3 kg ripe, juicy tomatoes
- 5 sweet bell peppers
- 2 hot peppers, for a touch of spice
- 1 bulb of garlic
- 3 large onions
- ½ root celery
- 2 tablespoons extra virgin olive oil
- Fresh basil sprigs
- Bay leaves
- Salt and pepper, to taste
- Dried oregano, to preference
- Coriander seeds, ground or whole
- 2 tablespoons vinegar (preferably balsamic for a deeper note)
- 250 ml concentrated tomato juice
- 150 g sugar (or to taste)

The history of ketchup is fascinating. It is believed that this condiment has Asian roots, derived from fermented fish sauces. Over time, ketchup has transformed, incorporating local ingredients and preparation techniques. Today, tomato ketchup is the most popular variant, and making it at home will give you an authentic taste, free of additives and preservatives.

Step 1: Preparing the ingredients
Start by washing the tomatoes and cutting them into large cubes. This will help release the juice during cooking. Peel the onions, garlic, and celery, then chop them finely. The bell peppers and hot peppers should also be finely chopped, removing the seeds from the hot peppers to control the spice level.

Step 2: Sautéing the vegetables
In a large pan, add the olive oil and, over medium heat, sauté the onion, celery, garlic, and peppers. Stir constantly to avoid burning the vegetables. When the onion becomes translucent and the vegetables start to soften (about 5-7 minutes), it’s time to add the spices: salt, pepper, dried oregano, and coriander seeds.

Step 3: Cooking the tomatoes
Add the chopped tomatoes and tomato juice to the pan, mixing well. Allow the mixture to simmer over medium heat, stirring occasionally. This step is crucial for allowing the tomatoes to release their juice and combine with the flavors of the vegetables. Simmer for about 1 hour, until the liquid reduces and the mixture becomes creamy.

Step 4: Cooling and blending
After the mixture has simmered, remove the pan from the heat and let it cool for 15 minutes. This step is important to avoid burns when blending the mixture. Using a blender, turn the mixture into a smooth paste. If you desire a thinner consistency, add a little tomato juice.

Step 5: Adjusting the taste
Once you have achieved the desired consistency, taste the ketchup and adjust with spices, sugar, and vinegar, as preferred. Put the ketchup back on the heat for another 10 minutes, stirring constantly.

Step 6: Bottling
Prepare sterilized bottles, either by boiling them or washing them in the dishwasher at high temperatures. Pour the warm ketchup into the bottles, filling them up to ¾ full. Cover them with lids and wrap them in towels or blankets to keep them warm, allowing them to cool completely.

Helpful tip: You can also add other spices or ingredients, such as cinnamon or nutmeg, to give it a unique and personalized touch.

Serving and combinations
Homemade ketchup is perfect for serving alongside fries, burgers, or pizza. Also, try pairing it with grilled meat or using it in sandwiches to add a flavor boost. If you want a spicier variant, add more garlic or hot peppers.

Nutritional benefits
Homemade ketchup is an excellent source of lycopene, a powerful antioxidant found in tomatoes, which is beneficial for heart health. Additionally, by using fresh ingredients, you avoid additives and preservatives commonly found in commercial versions.

Frequently asked questions
1. Can I use canned tomatoes?
Yes, you can use canned tomatoes, but the taste will be different. Make sure to choose a quality variant.
2. How long does homemade ketchup last?
Homemade ketchup can be stored in the fridge for 6-12 months, as long as the bottles are well sterilized.
3. Can I freeze ketchup?
Yes, ketchup can be frozen in airtight containers, but it may change texture upon thawing.

Now that you know how to prepare homemade ketchup, it’s time to put on your apron and get to work! Start this culinary adventure and enjoy every moment spent in the kitchen. Happy cooking and enjoy your meal!