Homemade Ketchup

Yields6 Servings

While it may not taste exactly like ketchup in a bottle, it's very popular in our house. Spread 1 cup of the ketchup on a rib roast or corned beef and bake, yum! Mix 3-4 tablespoons into your braised chicken and potatoes. A little bit adds a lot of flavor.

3 lbs Plum Tomatoes

2 Medium Onions, chopped

3 tbsp Light Olive Oil or other fat

1 cup Sugar

¾ tsp Salt

½ cup Lemon Juice

½ tsp Ground Black Pepper

3-4 tbsp Beet Juice

Peel tomatoes using a serrated peeler. Cut each in half and remove as many seeds as possible.

Puree tomatoes until smooth, in a blender or food processor.

Over medium heat, sauté onions in oil in a heavy 6-quart stockpot, stirring often, about 7 to 8 Minutes. Add pureed tomatoes, sugar and salt. Cook over medium heat 1 hour until reduced by about half. Add lemon juice and pepper. Taste and adjust seasonings. Continue to simmer, uncovered, stirring frequently, until very thick, about 2 hours longer.

Using a hand blender, puree ketchup until smooth. If ketchup is pale red and you would prefer it to be darker, add a few tablespoons of beet juice to the mixture. Chill, at least 2 hours to allow flavors to develop.

Nutrition Facts

6 servings

Serving size

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Homemade Ketchup