Side Of Homemade Ketchup Recipe

Ketchup

1. 1

   Combine base

   In a medium saucepan, whisk together the 12 oz tomato paste and 1 cup water until smooth and lump-free to create the ketchup base.

2. 2

   Add acids and sweeteners

   Whisk in 1 tablespoon apple cider vinegar, 1 tablespoon white vinegar, 2 tablespoons brown sugar, 1 tablespoon granulated sugar and 1 teaspoon honey until the sugars dissolve.

3. 3

   Season

   Add 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1/4 teaspoon ground allspice, and 1/4 teaspoon dry mustard powder. Whisk to combine thoroughly.

4. 4

   Add umami and adjust acidity

   Stir in 1/2 tablespoon Worcestershire sauce and 1/2 tablespoon lemon juice (if using). Taste carefully: the ketchup should be tangy, slightly sweet and well seasoned. Adjust salt, sugar or vinegar in small increments to suit your taste.

5. 5

   Simmer

   Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low and cook, uncovered, for 10–12 minutes, stirring occasionally, until the ketchup thickens to your desired consistency (it will thicken more as it cools).

6. 6

   Finish and cool

   Remove from heat. For an ultra-smooth ketchup, let cool slightly then pass through a fine-mesh sieve or blend briefly with an immersion blender until completely smooth. Transfer to a clean jar or squeeze bottle.

7. 7

   Chill and store

   Refrigerate for at least 2 hours before serving to let flavors meld (overnight is best). Keep refrigerated in an airtight container for up to 3 weeks.