Make tomato ketchup yourself: Very easy in five steps

Created: 08/13/2022, 09:00

By: Ines Alms

Fresh tomatoes come in and a spicy result comes out - a homemade tomato ketchup succeeds without any artificial additives.

Anyone who has grown many tomato plants will continue to reap fruit from them in the summer.

Not all of them can be processed into tomato salad or fresh sauces - why not into ketchup?

With the homemade version, you know exactly what's in it, because it doesn't contain any artificial additives.

Make tomato ketchup yourself: Very easy in five steps

The best thing about homemade tomato ketchup: You can season it however you like.

© Shotshop/Imago

It goes well with fries or grilled food and cheats children's unloved vegetables nicely: tomato ketchup is fun for young and old.

However, ready-made products contain a lot of unnecessary additives, whereas a homemade ketchup can boast fresh herbs and less sugar.

In addition, heating the tomatoes increases the availability of healthy lycopene, a pigment that protects cells.

To make ketchup, it is important to use fully ripe aromatic tomatoes.

Old tomato varieties in particular offer interesting taste experiences.

For about a liter of tomato ketchup you need the following ingredients:

• 1.2 kilograms of tomatoes

• 2 onions

• 4 cloves of garlic

• Four tablespoons of olive oil

• 100 grams of cane sugar

• 1 tablespoon each of chopped rosemary and thyme leaves

• 150 grams of tomato paste

• 100 milliliters of white wine vinegar

• salt and pepper

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The preparation:

1. Wash the tomatoes, dice them roughly and remove the stalks.

Peel and finely dice the onions and garlic.

2. Heat the oil in a saucepan, sauté the onions and garlic in it.

Add the sugar and the diced tomatoes.

3. Puree everything with the hand blender.

Add the herbs and simmer uncovered for 30 minutes.

4. Strain the tomato sauce through a sieve.

Stir in the tomato paste and vinegar and simmer for a few more minutes.

5. Season the ketchup with salt and pepper, pour into a sterilized bottle and close tightly immediately.

If you like it spicier, you can add some cayenne pepper.

The ketchup will keep for about six months in a sealed container.

Once the bottle has been opened, it will keep in the fridge for about three weeks.

If you want to be the star at the next garden party, why not surprise them with an upbeat version of ketchup made from yellow tomatoes.

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