This ketchup recipe is from a viewer and food blogger, Kathy. Kathy has a blog, What’s For Dinner, sent this and I wanted to share it with you all.
I love ketchup, and I’ve never made my own ketchup, but why not try this ketchup recipe?
Homemade ketchup recipe
There are a million versions of this on the internet, but my kids and husband prefer this version. I have 3 sons who put ketchup on EVERYTHING.
• 6 ounce can tomato paste
• 1/3 cup tap water
• 2 tablespoons vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pinch cloves
• 1 pinch allspice
• 1 pinch chili powder
• 1/3 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.
To reduce the sodium content simply omit the salt.
As written this recipe makes 12-ounces or 24 servings, 1-tablespoon each.
The recipe freezes extremely well. When I have a time I make up a very large batch, place it in a Ziploc bag and freeze. When our ketchup supply runs low I simply thaw the frozen supply over night. Then I snip the corner of the Ziploc bag and squeeze it into an existing ketchup bottle.