Tomato ketchup: the OG dip. This homemade tomato ketchup is rich, tangy, and just the right amount of sweet, just like the classic ketchup you know, but a natural, healthier, and fresher version, and most importantly, without any harmful preservatives.
Ingredients you would require:
These ingredients are a must for Tomato Ketchup
- 1kg fresh tomatoes -roughly chopped
- 6 pieces of dates
- 1 sliced onion
- 8 pcs garlic
- ⅓ cup sugar
- 1 tbsp salt
- Dry whole spices (cloves, cinnamon, cardamom (elaichi), bay leaf (teej patta, black pepper)
- 1 tsp vinegar
STEPS TO MAKE HOMEMADE TOMATO KETCHUP-
Step 1
Rinse the tomatoes in water to remove all the dirt or pesticides, and then drain the water.
Step 2
Now, chop the tomatoes. Peeling the skin is optional, but if you prefer, you can remove the skin before chopping. You can dip the tomatoes in a little warm water for 30-60 seconds, then shift it directly into cold water, which will loosen up the skin and make it easy to remove. Then remove the unwanted or rotten parts.
Step 3
Now take a large container- it can be a casserole dish, a regular pot, or a 4 to 5-liter pressure cooker. Now, the next step is adding the tomatoes into it.
Step 4
Now take a medium sized onion and chop it, it would enhance the depth of the flavour, make our ketchup more flavourful, then add it with 2 red chillies, 6 pieces of dates and 8 garlic cloves into the container its optional to garlic into it as some people don’t eat garlic but you can add about ¼ teaspoon of asafoetida also known as hing that would mimic the garlic flavour. I also recommend adding a 1-inch piece of fresh chopped ginger — it’s optional, but adds a wonderful touch to our homemade tomato ketchup.
Step 5
Add 1 teaspoon of apple cider vinegar (or white vinegar) along with 1/3 cup of raw sugar. If desired, you can replace the raw sugar with maple syrup or regular white sugar.
Step 6
Cook the mixture uncovered over low heat. There’s no need to add extra water, as the tomatoes will naturally release their own juices. Allow it to simmer, stirring occasionally, for around 25–30 minutes or until the tomatoes become soft and pulpy.
The timing may vary depending on what container you might be using to cook the tomatoes and the intensity of the flame.
Step 7
Use an immersion blender to blend the mixture into a smooth purée. Ensure there are no lumps left, as they can affect the final texture. Be very careful when blending hot liquids—let steam escape and do it in batches if needed.
Step 8
Strain the puréed mixture using a regular strainer and a spoon. Avoid fine mesh strainers, as they can block the tomato pulp from passing through.
Step 9
Use a spoon or spatula to press the mixture through the strainer, extracting as much smooth pulp as possible. Discard any leftover seeds, skin, or fibrous bits.
Step 10
At this point, your pan should contain only smooth, lump-free tomato purée—perfect for turning into ketchup.
Step 11
Return the strained pulp to the stovetop and let it simmer for about 30 to 40 minutes. Taste the sauce as it cooks and adjust the seasoning if necessary—add a bit more sugar or salt depending on your preference.
Step 12
As the ketchup thickens, stir frequently to prevent it from sticking to the bottom and burning.
Step 13
Continue simmering if you want a thicker consistency. Once you have the desired texture, keep the ketchup aside and let it cool down. As it cools down it will naturally become a little bit thicker.
Step 14
To test if it’s done, spread a little ketchup on a plate. If no water separates and you see a light firmness or coating, it’s ready. For a thicker, store-bought-like consistency, cook it a little longer until it clings to the spoon.
But if you want your ketchup to be like a readymade one is a thick ketchup, then you might have to cook it for a longer duration until the tomato ketchup coats a spoon and remains like that.
Final Touches & Storage:
- Remove the cloves if you added any.
- Pour the cooled ketchup into clean, sterilised glass bottles or jars.
- Store it in the refrigerator. It would have a shelf life for up to 3–4 weeks.
Expert tips
- Tomatoes: Use the ripest, reddest tomatoes you can find for the best color and flavor.
- Sweetness: You can add sugar to it if you feel your ketchup lacks sweetness.
- Spice: Like it spicy? Try adding a pinch of cayenne or extra chili powder.
- Storage: Freeze in small containers if you want to keep some for later!
- No onion/garlic version: Simply skip both for a cleaner, Satvik-style ketchup.
FAQs
1. How long does homemade tomato sauce stay fresh in the fridge?
Because it doesn’t contain artificial preservatives, homemade tomato sauce typically lasts about 3 to 5 weeks when stored in a clean, airtight container in the refrigerator.
2. What can I do if the sauce tastes too sour?
To reduce sourness, try adding a small pinch of salt at a time, tasting after each addition. If you prefer, you can use a bit of sugar instead to balance out the acidity.
3. Can I skip garlic in this recipe, since I don’t eat onion/garlic?
Yes, you can leave out the garlic entirely, without changing the amount of other ingredients. If you’d like to add a hint of a similar flavor, ¼ teaspoon of asafoetida (hing) can be used as an optional substitute.
