Last year my daughter (who had turned 4) discovered Ketchup! I know that’s pretty late but we’ve never really bought commercial ketchup…why? well, as a kid I LOVED ketchup on brown bread (you laugh, but I know one other person who did the same!) and I remember always feeling a little sick right after. I don’t know if it was the vingear or the gazillion other ingredients that went into that bottle, but I figured if I didn’t have it around, I would eventually grow out of it……..then I had kids.
Anywayyyyy, my girl wanted ketchup served during her birthday bash (she didn’t care if I topped her chocolate cake off with it) and so began my hunt for homemade ketchup.
I’ve made this recipe a couple of times – only once with honey and the other times without any sweetener; not once has anyone spotted the difference to Heinz ketchup.
So without further ado, the “I can’t believe it’s not Heinz” Ketchup recipe:
One 400g can of tomatoes
125ml (1/2 cup) white wine vinegar
63ml (1/4 cup) water
¼ tsp clove powder
1/2 tsp cayenne powder (optional)
Honey (optional, and to taste)*
salt (optional, or just a pinch)
Combine all the ingredients, except the honey (if using). Stir well and bring the mixture to a boil. Reduce heat and simmer for about 20 minutes (or longer if you want it thicker) stirring frequently. Remove from heat, leave to cool. Stir in the honey and voila!
This makes a little less than 400ml (roughly 1.5 cups) and freezes well.
*to make this vegan, you could sub 1 Tbsp of sugar and add it along with all the other ingredients at the start. I’ve not tried making this with sugar so unsure about results. Maybe the next time I will experiment with molasses.
Adapted from Top Secret Recipes
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