This homemade tomato ketchup is thick, flavorful, and slightly sweet with a hint of spice. Fresh tomatoes and bell peppers are simmered with aromatic herbs and spices to create a rich condiment that’s perfect for burgers, fries, or as a base for sauces.
Ingredients:
11 lbs ripe tomatoes
1 cup chopped onions (about 8 oz)
2 cups red bell peppers, chopped (about 5–6 medium peppers)
½ cup apple cider vinegar
1 cup sugar
2 teaspoons salt
1 teaspoon black pepper
1 small bunch celery leaves, chopped
1 teaspoon ground cinnamon
¼ teaspoon allspice (optional)
¼ teaspoon ground cloves (optional)
1 pinch natural preservative or citric acid (optional, for long storage)
Instructions:
- Wash and roughly chop tomatoes, onions, and bell peppers.
- Place the vegetables in a large pot and simmer gently for 15–20 minutes until softened.
- Puree the mixture using an immersion blender or food processor until smooth.
- Return the puree to the pot and stir in sugar, salt, black pepper, vinegar, celery leaves, and spices.
- Cook over medium-low heat, stirring frequently, until the mixture thickens to a jam-like consistency (about 1–2 hours).
- If using, stir in a pinch of natural preservative or citric acid to extend shelf life.
- Pour the hot ketchup into sterilized jars or bottles, leaving a small gap at the top. Seal immediately.
- Optional: For extra safety, place jars in a water bath and boil for 10–15 minutes. Let cool completely. Store in a cool, dark place for winter use.
Serving Tip:
Use this ketchup as a dip, condiment, or ingredient in soups and stews. Adjust sugar and vinegar to taste for a sweeter or tangier version.
