Organic, cost-effective, flavorful, incredibly delicious. Crafting your own ketchup from tomato paste is remarkably straightforward. The result is a superb sauce devoid of harmful additives. It complements a variety of dishes including meats, chicken, French fries, barbecues, and homemade pizzas.
Instructions
- To create homemade ketchup from tomato paste, gather your ingredients. Opt for a high-quality tomato paste, as it significantly impacts the sauce's overall flavor. Peel and chop the onion into large pieces. Grate the garlic clove finely, then add both to the blender's bowl.
- Blend these ingredients into a smooth puree-like consistency. If desired, you can incorporate freshly chopped herbs at this stage. However, I choose to omit them as I prefer the appearance of the finished ketchup without them.
- Transfer the tomato paste and onion-garlic puree to a suitable-sized saucepan with thick walls. Fill the saucepan with filtered water, then stir the mixture. Place it over medium heat. The onion, blended into the puree, will become undetectable in the final ketchup after cooking.
- Once the tomato mixture begins to boil, add salt and granulated sugar.
- Introduce your choice of seasonings: bay leaf, allspice, and cloves. Keep track of the number of peppercorns added, as they will need to be removed at the end of cooking to prevent them from being present in the finished ketchup.
- Pour in the paprika. I typically add a heaping teaspoon, as I enjoy its robust flavor. Adjust the quantity according to your taste preference. Paprika contributes a delightful taste to the finished ketchup. Thoroughly mix all the ingredients and reduce the heat to low. Allow the ketchup to simmer for approximately thirty minutes after reaching a boil. Stir the sauce occasionally to prevent burning.
- Once the ketchup has thickened to your liking and you're satisfied with its consistency, taste it to ensure the seasoning levels are to your preference. If everything is satisfactory, remove the saucepan from the heat. Use a slotted spoon to remove all the seasonings, as they are no longer needed. Your homemade tomato paste ketchup is now ready to enjoy. Bon appétit!
Recipe Notes
This ketchup can be refrigerated for up to a week and a half. However, if you pour it into pre-sterilized bottles while still hot, it can last in the refrigerator for up to three weeks.
Since individual tastes vary in terms of saltiness, sweetness, bitterness, spiciness, acidity, and heat, always adjust the spices, herbs, and seasonings according to your preferences! If you're experimenting with new seasonings, be mindful that some spices, like chili pepper, should be added cautiously.
When preparing this recipe, it's preferable to use filtered or bottled water with a neutral taste. Tap water may impart an unpleasant flavor to the dish, so it's best to avoid it if possible.
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