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Monday, March 31, 2014

Homemade Ketsup

I have never made my own ketchup. I've made mayonnaise and many different salad dressings and sauces, but not ketchup. It's so easy just to buy it. Well, I have so many friends that are into fresh, clean, healthy and truly organic foods. They are into canning and preserving and putting up their own foods. I thought I'd give ketchup making a try. I researched a lot and found many recipes. This is what I came up with today.

1 cup finely chopped onion
1/2 cup shredded carrot
1/2 cup finely chopped celery

1/2 teaspoon dried thyme
1 teaspoon mustard powder
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
2 tablespoons tomato paste
1 tablespoon honey
2 teaspoons kosher salt
1 (28-ounce) can tomatoes, crushed
1/4 cup red wine vinegar

In a medium saucepan, combine the onion, carrot, celery, thyme, mustard, cayenne, cinnamon, tomato paste, honey and salt. Stir in 1 1/2 cups of water and bring to a simmer. Simmer until the vegetables begin to soften, about 5 minutes. 

Add the crushed tomatoes and vinegar.
Simmer until the sauce is very thick and flavorful,
about 20 to 30 minutes.

Let cool and place in a blender or
food processor and blend until smooth.
Strain to catch any chunks or un-processed pieces.

 Jar and process according to
canning instructions, or refrigerate.

The hubby says that it tastes like Heinz to him, but I plan on adjusting the seasonings to fit my taste. This recipe makes about 2 1/2 to 3 cups, so you can afford to make a couple of batches to make it what you want or like.


  1. Putting this on my must try list for next summer!

    1. Yay! Remember to come back and let me know how it turns out!