• (for 5 cups of Ketchup )
• 2 kg Tomatoes – use only Ripe & Firm Bright RED Tomatoes
• 1 cup sugar (adjustable)
• ½ cup of vinegar (adjustable)
• 1 tsp ginger paste
• 2 tsp garlic paste
• ½ tsp onion powder – optional
• ¼ tsp cinnamon powder – optional
• 1 tsp salt
• 2 tsp paprika powder or mild chilli powder – use a bright red chili powder that smells good.

• Boil a large saucepan of water.
• Add the washed tomatoes.
• Boil for 10 minutes, no more. Drain.
• Peel the tomatoes under running water.
• Blend the tomatoes to a puree. Strain if possible.
• Pour the Blended Puree into a heavy bottomed saucepan.
• Add the ginger paste, garlic paste and heat.
• Add sugar , a little at a time. Bring to a simmer.
• Once the sugar is dissolved, add the salt and vinegar.
• Simmer on VERY LOW heat for about 1 hour, stirring every now and then.
• Half way through, add the paprika or chill powder. (It must not be too hot and it must have a good aroma and bright color, or it will effect the look and aroma of the ketchup)
• Also add onion powder and cinnamon powder, if using.
• When the ketchup is thick and smooth and coating the saucepan, remove from heat.
• Allow to cool and stir in a large (sterilized) jar/ bottle.
• Refrigerate for 1-2 weeks, using a sterile spoon to use each time. Or store in a squeezable bottle with nozzle.
• If you would like to make a smaller batch of Tomato Ketchup, use 1 ½ cups of tomato puree, 1 large clove of garlic – crushed to paste, 1 pc of ginger – crushed to paste, 1 ½ or more Tbsp of Sugar, 1 Tbsp Vinegar and ¼ tsp salt. Method is the same, cooking time will be about 15 minutes. 

Tomato Ketchup Recipe

Did you enjoy our Home Made Tomato Ketchup Recipe  Let us know.

Notes:

• You can make different types of ketchup, by adding some spices like bay leaves and chillies to make it spicier.
• Instead of boiling the tomatoes first, you can blend fresh tomatoes to a puree, strain and then continue with the simmering. I can’t decide yet which is better.

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