Ketchup is a staple in many households, perfect for dressing up everything from fries to burgers. However, store-bought ketchup often contains preservatives, artificial flavors, and a high amount of sugar. Making your own ketchup at home allows you to enjoy this beloved condiment without the chemicals, and it can be surprisingly simple and rewarding. Here’s the best way to prepare homemade ketchup that’s both delicious and healthy.

Why Make Your Own Ketchup?

Homemade ketchup gives you full control over what goes into it, allowing you to adjust flavors to your taste and reduce unnecessary additives. It’s also a fun project that can lead to a richer, more flavorful ketchup than you might find on store shelves.

Ingredients

• 2 cans (each 15 oz) of plain tomato sauce or 6 cups of ripe tomatoes, finely chopped

• 1/2 cup apple cider vinegar

• 1/3 cup honey or maple syrup

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cloves

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• Salt to taste

• Optional: 1/2 teaspoon cayenne pepper for a bit of heat

Instructions

1. Prepare the Tomatoes: If you’re using fresh tomatoes, chop them finely. For a smoother ketchup, you can blend the tomatoes in a food processor or blender.

2. Combine Ingredients: In a large saucepan, combine the tomato sauce or processed fresh tomatoes with apple cider vinegar, honey (or maple syrup), allspice, cloves, onion powder, garlic powder, and cayenne pepper if using. Mix well to ensure all ingredients are evenly distributed.

3. Cook the Mixture: Bring the mixture to a boil over medium heat, then reduce the heat to low. Let the ketchup simmer gently for 20 to 30 minutes, stirring occasionally. The ketchup should thicken as water evaporates.

4. Taste and Adjust: Taste your ketchup and adjust the seasoning if necessary. If you prefer a sweeter ketchup, add a little more honey. For more tartness, a splash more vinegar can do the trick.

5. Blend for Smoothness: Once the ketchup has thickened to your liking and the flavors are balanced, you can blend the mixture to achieve a smooth consistency. Use an immersion blender or transfer to a blender, then pulse until smooth.

6. Cool and Store: Allow the ketchup to cool completely before transferring it to a clean, airtight jar or bottle. Store your homemade ketchup in the refrigerator.

7. Enjoy: Use your homemade ketchup just as you would any store-bought version—on burgers, fries, and more!

Conclusion

This homemade ketchup recipe without chemicals is not only healthier but also a tastier alternative to commercial varieties. It keeps well in the fridge and can be customized to your taste preferences, making it a perfect addition to any meal that calls for ketchup. Enjoy creating and consuming your chemical-free condiment, knowing exactly what’s in it!