Everyone is always laser-focused on the main dishes and the side dishes when it comes to meal planning and preparing preparig homemade food. However, the “unsung heroes” of any dish that are often overlooked are the condiments that compliment it, and Ketchup is no exception to this. Homemade Ketchup, believe it or not, is surprisingly very easy to make and easily beats out the commercial stuff you find in stores. Not only is it fresher-tasting, but you also don’t have to worry about consuming the ultra-processed additives that store-bought Ketchup has (such as High Fructose Corn Syrup). In this post, I will share the Homemade Ketchup recipe I developed that is free of both corn syrup and refined sugar.
Key Ingredients for Homemade Ketchup
This particular recipe for Homemade Ketchup is made using some of your standard ingredients: Tomato Puree, Vinegar, Salt and Pepper. That said, what makes this recipe stand out from the rest is the use of Worcestershire Sauce, Honey and Olive Oil.
- Worcestershire Sauce: The name of the game when it comes to the addition of worcestershire sauce to any dish is “complexity.” And I must say, this Homemade Ketchup recipe is certainly no exception to that rule. Worcestershire sauce gives this ketchup a very unique profile that really helps to deepen its overall flavor. The thing with worcestershire sauce is when added to recipes in small amounts, it really enhances the savoriness. This is because worcestershire sauce tends to contain hints of Anchovy as well as Molasses. As a result, it kind of perform two jobs as an ingredient, one of whic his cutting through the richness of the sweetener and the other is cutting through the acidity of the vinegar.
- Honey: The added honey accomplishes a couple things that takes this Homemade Ketchup to another level. For one, Honey is a natural emulsifer that helps to really thicken the ketchup. This is a huge plus because often, you’ll see homemade recipes that only call for the use of refined sugars. In this case, the honey will help the ketchup thicken faster than it would without the honey, which helps to alleviate concerns about the ingredients separating. Also, the honey contributes to a deeper / more complex flavor (contributing a subtle caramel note) that you won’t find in typical store-bought syrup, which is especially nice if you want to impress your guests with ketchup that features a taste they’ve never had before.
- Olive Oil: At face value, it seems like a very unconventional ingredient, but Olive Oil massively improves this Homemade Ketchup recipe in a couple of different way. For one, the fat content from the olive oil give the ketchup a velvety texture that not only clings better to your food, but when it hits your tongue, you can actually feel the silkiness on your taste buds that is often missing from the store-bought Ketchup that you find at your neighborhood supermarket. In addition, the olive oil also helps to disperse all of the spices in this recipe evenly throughout the ketchup. And importantly, it doesn’t actually make the Ketchup tastes oil, so you don’t feel guilty about adding it!
And that’s all there is to it! This Homemade Ketchup pares well with all sorts of food. As discussed above, it is most commonly served with popular meats such as Burgers and Hot Dogs. However, Ketchup also works great for dipping when it comes to foods such as Tater Tots, French Fries and Chicken Nuggets. By the time you finish reading this post, you will also be a pro at making this sauce yourself and you’ll have your family & friends begging to make it all the time!
Tips for Making this Recipe
Like the finest of wine, it just gets better with time. My corny subtitle aside (for those who get the reference, haha!), like most sauces and gravies, my Homemade Ketchup recipe is another one that tastes better the longer it rests. This is especially true when you chill it in the refrigerator. What ends up happening is all of the varying flavors in the sauce have the opportunity to completely meld with each other as the sauce thickens even more once you’re done making it. Just be aware, the thing with this recipe is if you were to try and eat it right after it’s done cooking, it won’t have nearly as much of a bold kick to it.
Use freshly ground black pepper. This is not a requirement, and it may not necessarily be convenient. But if you really want one way to elevate this recipe, this will be it. Now don’t get me wrong, pre-ground black pepper you can buy off the shelf at the store is perfectly fine. However, what’s great about freshly ground black pepper is it tends to contain compounds that go away quite quickly once you grind them, which can cause it to lose its “zing” much more quickly if pre-grounded. Thus, by using freshly ground black pepper, the aroma and taste when you add them to this Homemade Ketchup recipe will be more intense, thus further enhancing its overall flavor profile.
Choose your olive oil carefully. I’m not necessarily referring to the type of Olive Oil that you use (although this is important for different reasons, which I’ll explain further down in this post), but rather the brand you select. There are fradulent vendors and companies out here who are selling seed oils such as Soybean or Canola Oil as Olive Oil. On top of that, even some of the recognizable brands will use poor-quality olives that leave behind a metallic taste because they require a lot more processing. For the best results, I recommend seeking out brands that have the North American Olive Oil Association (NAOOA) Certified Seal for this Homemade Ketchup recipe to ensure you’re getting 100% Olive Oil.
Sterilize Containers. This is perhaps the most important tip of them all. While there are many downsides to buying and consuming store-bought syrup, I would say the biggest upside with them is that they contain additives/preservatives that makes them shelf-stable for quite a long time. Unfortunately, you do not get that same benefit with any kind of food that is homemade. This also means that homemade food is more prone to microbial growth if it is not stored properly. That’s why, for this Homemade Pancake Syrup, it is imperative that you clean and sterilize the storage container you’ll be using. The container should also come with an airtight lid or top to prevent the intrusion of airborne particles.
Frequently Asked Questions
Can I substitute the Apple Cider Vinegar for White Distilled Vinegar?
Absolutely, as a 1:1 conversion in fact! Just be aware, if you do decide to go forward with this substitution for the Homemade Ketchup, you will not only be losing the fruity flair that the Apple Cider Vinegar gives the Homemade Ketchup, but the White Distilled Vinegar will also give the Ketchup a sharper taste.
Can I substitute the Tomato Puree for Tomato Sauce?
I don’t recommend it. The main difference beween Tomato Puree and Tomato Sauce is that Tomato Sauce has been seasoned. The problem that might arise for the Homemade Ketchup is it could fundamentally alter the taste of the recipe. For the best results, I recommend using Tomato Puree so that you have full control of the flavor profile.
Can I substitute the Iodized Salt for Kosher Salt?
Absolutely! One thing you should be mindful of for this Homemade Ketchup recipe, however, is that Kosher Salt has larger granules than Iodized Salt, thus you’re technically adding less salt per equal serving than you would with Iodized Salt, where a lot more is packed in. That being said, you will have to double the amount used if you choose to substitute the Iodized Salt for Kosher Salt.
Can I substitute the light testing olive oil for extra virgin olive oil?
I don’t recommend it. The main reason I advise against using extra virgin olive oil is because it tends to have a very potent “olive” flavor that can overpower the other ingredients in the Homemade Ketchup. Conversely, light tasting olive oil has been refined specifically to neutralize its “olive” flavor so that it taste more neutral.
Can I freeze this Homemade Ketchup? And if so, for how long?
While you can freeze this Homemade Ketchup recipe (even as long as 6 months!), one thing to be aware of is the Olive Oil. What tends to happen is the freeze/thaw cycle will break down the Olive Oil in the ketchup and cause it separate from the tomato base as it melts. This can be fixed with a quick stir, since the Olive Oil amount is relatively small. However it’s best to simply refrigerate this recipe per the instructions below.
How long can you store this Homemade Ketchup in the refrigerator?
As long as the Homemade Ketchup is stored in an airtight jar or bottle, it should be safe to eat for at least 21 days. After 21 days, it may begin to lose its flavor & texture. Once 28 days have passed, I would advise that you dispose of the ketchup as it may no longer be edible.
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Best Homemade Ketchup Recupe
Equipment
- 1 3qt Saucepan
- 1 Can Opener
- 1 Whisk
- 1 Spoon
- 1 Funnel
- 1 Squeeze Bottle (optional for storage)
- 1 Mason Jar (optional for storage)
- Measuring Cups/Spoons
Ingredients
- 28 Oz Tomato Puree
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Honey
- 2 TBSP Worcestershire Sauce
- 2 TBSP Light Tasting Olive Oil
- 2 TSP Iodized Salt
- 1 TSP Ground Mustard
- 1 TSP Ground Black Pepper
- 1/2 TSP Garlic Powder
- 1/2 TSP Onion Powder
- 1/4 TSP Ground Paprika
- 1/4 TSP Celery Seed
- 1/4 TSP Red Pepper Flakes
- 1/8 TSP Ground Ginger
- 1/8 TSP Ground Cloves
- 1/8 TBSP Ground Allspice
Instructions
- Combine all ingredients in saucepan and mix until well combined.
- Warm ingredients in saucepan on medium to medium-high heat until gently boiling.
- Once ingredients are boiling, reduce heat to low / medium-low as well as cover saucepan and allow ingredients to simmer for 1 hour*** while stirring occasionally.
- Remove ketchup from heat and allow to cool at room temperature for 30-45 minutes.
- Transfer ketchup to airtight container and chill in refrigerator for a minimum of 4 hours before serving.