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Homemade Fresh Tomato Ketchup

Homemade Fresh Tomato Ketchup

  • 5 lbs ripe red tomatoes, quartered
  • 3 medium red onions, finely chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 1 garlic clove, thinly sliced
  • 1 T black peppercorns
  • 1 T mustard seeds
  • 1 T allspice berries
  • 1 tsp whole cloves
  • 2 tsp celery seeds
  • 1 thin slice fresh ginger
  • ½ cinnamon stick
  • 2 bay leaves
  • ½ c packed dark brown sugar
  • 1 tsp sweet paprika
  • 2/3 cup apple cider vinegar
  • 1 tsp coarse salt
  • Large pinch cayenne
Quarter tomatoes the evening before, place in strainer and allow to drain over night to release excess water.
Place tomatoes, onions, bell pepper and garlic in a large pot.  Bring to boil over high heat.  Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft about 30 minutes.  Pass through a food mill 2 or 3 times starting with a course blade and working to the finest blade until you have a very smooth puree. Alternatively, puree in a blender until smooth and pass through a fine strainer into a large bowl.  

Place peppercorns through bay leaves on a piece of cheesecloth and tie it up to form a bag.  Add to tomato mixture along with brown sugar, paprika, vinegar, salt and cayenne.  Simmer slowly stirring frequently until ketchup is very thick, at least 2 hours.  Remove cheesecloth bag.

Store in refrigerator at all times. Lasted up to 6 months, but you can always make it in a smaller batch.


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