Ketchup Recipe

Sauce

1. 1

   Prep

   Measure and prepare all ingredients: finely chop the onion, mince the garlic, measure sugars, spices, vinegars and liquids. Have the cornstarch and its water ready for the slurry.

2. 2

   Sweat aromatics

   Heat a medium saucepan over medium heat. Add 1 tbs olive oil. When shimmering, add the chopped onion (0.5 cup) and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic (3 cloves) and cook 30–45 seconds more until fragrant—do not brown.

3. 3

   Bloom the tomato paste and sugars

   Push the onion to the side and add the tomato paste (0.5 cup) to the pan. Stir and cook the paste with the onion for 2–3 minutes to deepen flavor. Add brown sugar (0.33 cup) and granulated sugar (2 tbs), stirring until the sugars dissolve and start to combine with the paste, 1–2 minutes.

4. 4

   Add tomatoes and liquids

   Pour in the canned crushed tomatoes (4 cups), apple cider vinegar (0.5 cup), Worcestershire sauce (1 tbs), and water for sauce (0.5 cup). Stir to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium-low heat.

5. 5

   Season

   Add salt (1 tsp), black pepper (0.5 tsp), mustard powder (0.5 tsp), ground cinnamon (0.25 tsp), ground allspice (0.25 tsp), and ground cloves (0.125 tsp). Stir well to integrate the spices.

6. 6

   Simmer and reduce

   Reduce heat to low so the sauce is at a low steady simmer. Cook, uncovered, stirring occasionally to prevent sticking, for 30–40 minutes, until the mixture has reduced by about one-third and tastes rounded and concentrated. If it splatters, partially cover with a lid tilted to allow steam to escape.

7. 7

   Smooth (optional for very smooth ketchup)

   For a silky-smooth texture, remove the pan from heat and carefully blend the sauce with an immersion blender until completely smooth. Alternatively, transfer in batches to a blender and blend until smooth, then return to the pan.

8. 8

   Adjust thickness

   If the ketchup is thinner than you like, make a slurry by mixing cornstarch (1 tbs) with water (1 tbs) until smooth. Bring the sauce back to a simmer and whisk in the slurry. Simmer 1–2 minutes until the sauce thickens. If it becomes too thick, thin with a tablespoon or two of water and reheat briefly.

9. 9

   Taste and balance

   Taste and adjust seasoning: add up to 1/2 tsp more salt or a small pinch more sugar if needed for balance. If it’s too sharp, add a tiny pinch of baking soda (optional, start with 1/8 tsp) to tame acidity, then simmer 1–2 minutes more. (Note: use baking soda sparingly.)

10. 10

    Cool and store

    Let the ketchup cool to room temperature. Transfer to a clean jar or squeeze bottle. Refrigerate for at least 4 hours (preferably overnight) to let flavors meld. Homemade ketchup will keep refrigerated in a sealed container for up to 3 weeks; for longer storage, freeze in portions for up to 6 months.