Making your own tomato ketchup is easy and fun to do. What’s even better, if you make your own tomato ketchup you know exactly what goes into it.
I started making my own tomato ketchup a couple of months ago, when the shop where I used to buy my organic ketchup discontinued “my” ketchup.
Seeing that this was the only organic ketchup that was affordable, I decided to take matters into my own hands and make my own. How hard could it be?
I found some recipes online, experimented some and finally came up with my own recipe, which works for us. Use my recipe as is, or as a starting point for your very own recipe.
I don’t give exact measurements, because, well… I don’t really use them. Not for this kind of stuff. I just eyeball it.
- 1 bottle tomato passata
- chili powder
- dried onion flakes
- salt and pepper
- a few tbsp sugar
- a few tbsp apple cider vinegar/balsamico
- 1 tbsp kecap manis (sweet soy sauce)
- 3-4 tbsp corn starch
Grind all spices up with a mortar and pestle.
Dunk passata in a saucepan and heat it through. Add spices, sugar, vinegar and kecap. Stir.
Dissolve cornstarch in water.
Thicken tomato mixture with cornstarch.
Pour tomato ketchup in bottles, screw cap on and allow to cool.
Store in the fridge. Keeps almost indefinitely, or so I think. It never lasts very long in my household though, so don’t take my word for it.