Homemade Ketchup

By Dawn PerryPublished: Jun 3, 2022

No Reviews

Be the first to review!

Jump to recipe

PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

Ketchup: It's sweet, savory, and just the right amount of tart. It's the perfect condiment for everything from French fries to burgers to hot dogs. Sure, you could buy a bottle of the stuff, but why not try your hand at homemade ketchup? If you want a version without high-fructose corn syrup, this recipe delivers. It's also great for cooks who like project cooking or simply making things from scratch. Why stop at ketchup? You can make your own burger buns too (or go the slightly richer brioche bun route if you want to get fancy). Homemade French fries for dipping into your DIY ketchup are a must, too.

The main ingredients in ketchup are tomatoes (here, we use tomato paste), vinegar, and a sweetener. Unlike the commercial versions, this homemade ketchup is sweetened with agave and gets a secret umami boost from ground dried mushrooms, adding an addictive can't-get-enough element to the condiment. If you can’t find mushroom powder, use a spice grinder or rasp grater to grind dried mushrooms to a fine powder.

This recipe makes about 3/4 cup ketchup. If you want a bigger batch, simply double or triple the recipe.

Homemade ketchup will last about a week in the refrigerator.

Advertisement - Continue Reading Below

Yields:: 4 serving(s)
Prep Time:: 5 mins
Total Time:: 1 hr

Ingredients

1
(6-oz.) can tomato paste (about 3/4 c.)
1/4 c.
distilled white vinegar
3 tbsp.
light agave syrup
1 3/4 tsp.
kosher salt
1/2 tsp.
dried mushroom powder
1/2 tsp.
onion powder
1/4 c.
water

Directions

1. Step 1In a small pot, whisk tomato paste, vinegar, agave, salt, mushroom powder, and onion powder until smooth. Add water and whisk to combine.
2. Step 2Bring to a simmer over medium-high heat, whisking often. Reduce heat to medium and continue to simmer, whisking often and being sure to incorporate any stickier bits from sides and bottom of pot, until slightly thickened, 8 to 10 minutes. Let cool completely.
3. Step 3Make Ahead: Ketchup can be made 1 week ahead. Store in an airtight container and chill.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

preview for These French Fries Are The BEST

PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

Dawn Perry

Contributing Editor

Dawn Perry is the author of Ready, Set, Cook: How to Make Good Food With What’s on Hand. Her recipes and writing have been featured in the LA Times, The New York Times, and the Washington Post, among other publications.