Homemade Ketchup

19 Sep

There is a certain big named company that has been producing ketchup for like, ever in my neck of the woods. But they better look out. Because there is a new kid in town. Busting out some ketchup that also starts with an H – Heather’s Ketchup. Ya. I said it.

Now that we got all that out of the way, this recipe is a fabulous way to use up the very last of your garden tomatoes. My tomatoes are starting to look a little sad and are either splitting, falling off the vines before they’re ripe, or being pilfered by the local bugs. So, I went through the garden and was able to save enough of the Roma’s to make this ketchup. You can use whatever type of tomatoes you like, but if using something like the”Big Boy” variety, your cooking time will be longer since they have a lot of water and seedy pulp. This took me about 2hrs total to make this and since I got such a large yield it was worth every second!

This recipe yielded me with 3 small ketchup sized jars, 3 jelly jars, and 4 pint mason jars. So, it’s a lot of ketchup. But it keeps well and will be a great item to gift at the holidays or just enjoy next summer!

Homemade Ketchup

Adapted from Jamie Oliver


  • 2 tablespoons olive oil
  • 3 large Vidalia onions, diced
  • 1 tablespoon ginger
  • 6 cloves garlic, minced
  • 1 teaspoon all spice
  • large pinch of salt and pepper
  • 1/4 cup bottled lemon juice
  • 2 jalapeno, seeded and diced
  • 1/4 cup fresh basil, roughly chopped
  • 1/3 cup fresh chives, roughly chopped
  • 1 1/2 cups water
  • 6 quarts of fresh Roma tomatoes, roughly diced
  • 2 cups white vinegar
  • 1/2 cup brown sugar
  1. In a large stock pot, add olive oil and all the ingredients through to the jalapeno pepper. Cook over medium to low heat, stirring occasionally, until onions have softened and browned.
  2. Stir in the water and tomatoes. Bring to a boil, reduce to a simmer, and continue to cook until tomatoes have reduced by half.
  3. Remove pot from heat, add the basil and chives, and using either an immersion blender or a regular blender, pulse until mixture becomes smooth. Pass this smoothed out mixture through a food mill to get rid of the seeds and tomato skins. (add the leftover skins and seeds to your compost pile!)
  4. Add in white vinegar and brown sugar and simmer until the sauce reduces to a thicker version. Taste and add additional seasonings as needed.
  5. To preserve, process sterilized hot mason jars in a water bath canner for 10 minutes, letting cool and seal overnight. Check jars for sealing, if any jars have not sealed they can be put in the fridge to use!

Note: this ketchup will NOT be thick like what you are used to seeing in the stores. It’s thicker than tomato sauce, but not as thick as Heinz or Hunts. If you feel like you must have it be thick like those versions, make a cornstarch slurry and add it in tablespoon increments until you reach your achieved thickness.

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