Making ketchup from fresh tomatoes is an absolute must-try! Have you ever given it a shot? Whipping up a batch is incredibly simple and undoubtedly yields a healthier, more wholesome, and tastier result than store-bought alternatives. There’s something so satisfying about knowing exactly what’s going into your ketchup, and the fresh tomato flavour really shines through. Give it a go, and you might just never go back to the pre-made bottles again!

Where Tomatoes Go From Ordinary To Extraordinary

I’m a big fan of making my own homemade ketchup, and there are a few fantastic reasons behind it. First off, it gives me complete control over what goes into my ketchup, and that’s a game-changer. You see, I like to keep an eye on the sugar content, and I’ve found that using Medjool dates as natural sweeteners not only adds a delightful sweetness but also comes packed with vitamins, minerals, and fibre.

Now, when I go for fresh, organic, or low-sugar ingredients, I’m not just making ketchup; I’m creating a healthier option that perfectly matches my family’s dietary choices. Those store-bought bottles, on the other hand, they’re like a mystery box of chemicals. They are mass-produced and undergo extensive processing, often laden with numerous preservatives and additives, not to mention the inclusion of high-fructose corn syrup.

Oh, and here’s another perk: homemade ketchup makes an amazing gift. Sharing a jar of my homemade creation with friends and family? It’s like spreading the love of cooking and adding a personal touch to every meal they enjoy. It’s a win-win, really!

Fresh vs. Canned Tomatoes: A Flavourful Showdown in Homemade Ketchup

Fresh tomatoes often have a richer and more vibrant flavour compared to canned ones, which can result in a fresher and tastier homemade ketchup. What’s awesome is that fresh tomatoes don’t come with added preservatives or salt, which you often find lurking in canned ones. Plus, they hold onto their natural nutrients like champs, making your ketchup making process a bit more nutritious. While I typically favour Roma tomatoes for most sauces due to their lower moisture content, truth be told, any ripe and flavourful tomatoes will work just as well. For this batch, I happened to have a variety of tomatoes on hand, so I made use of what was available. 

Thermomix Magic: Crafting Perfect Ketchup Every Time!

I love making ketchup with the Thermomix because of its efficiency. The Thermomix is a versatile appliance that simplifies the entire ketchup-making process. From chopping and blending ingredients to cooking and simmering, it handles everything seamlessly, saving me time and effort. All I had to do was gather up the ingredients and place them into my Thermomix and let it work its magic. I had homemade ketchup within the hour, allowing me to tidy up around the kitchen and enjoy a bike ride with the kids during that time. No need to stand by the stove stirring and watching it!

Unlocking Flavour: What Spices To Use

In my ingredients, I have a few spices listed. With homemade ketchup you can use any types of spices you would like. The choice largely depends on your personal taste preferences and the flavour you want to achieve. Many spices can add unique and delicious dimensions to your ketchup, but also offer different flavours:

1. Nutmeg: Nutmeg has a warm, slightly sweet, and nutty flavor with a hint of spice. When used in moderation, it can add a subtle depth and complexity to your ketchup. Nutmeg pairs well with tomato-based sauces and can enhance the overall flavour, giving it a warm and comforting undertone.
2. Paprika: Paprika, on the other hand, can bring a smoky, sweet, and mildly spicy flavor to your ketchup. It can add a vibrant colour and a pleasant smokiness that works particularly well if you’re aiming for a barbecue-style or spicier ketchup.
3. Ground cloves: Cloves have a strong, warm, and slightly sweet flavour with a hint of spice. When used in moderation, they can add depth and complexity to your ketchup, giving it a rich and aromatic quality. Cloves can complement the natural sweetness of tomatoes and provide a unique, pleasant twist to the overall flavour.
4. Ground mustard: Ground mustard adds a subtle tanginess and mild heat to the ketchup. This complexity of flavours can balance the sweetness of the tomatoes and other ingredients, creating a well-rounded and more interesting taste. Ground mustard can also act as a natural thickening agent for your ketchup. It helps improve the texture and consistency, giving your ketchup a smoother, more satisfying mouthfeel.

Ultimately, the choice between the different spices depends on the specific flavour you desire for your homemade ketchup. You can start with a small amount of either ingredients and taste-test as you go, adjusting until you achieve the flavour that suits your taste buds best.

How To Store Homemade Ketchup

Homemade ketchup can be stored in a sealed glass container in the refrigerator for up to three weeks. Avoid using plastic containers since tomatoes are acidic and can interact with the plastics. If you find that you can’t use it all within the three-week timeframe, consider freezing it in ice cube trays. When needed, simply take out a cube and thaw it either in the refrigerator or at room temperature.

Ketchup is incredibly versatile. Once you’ve mastered the basics, you can explore and create your own unique recipes with a medley of spices tailored to your taste buds! I encourage you to give it a try in your own kitchen. Embrace the simplicity, savour the flavours, and infuse your personal touch to make it your own. Whether you’re a seasoned chef or a novice in the kitchen, crafting your own ketchup is a rewarding endeavour. Feel free to share your thoughts, questions, or homemade ketchup adventures in the comments below. Happy saucing!

Homemade Ketchup

Ingredients:

• 2lbs fresh, ripe tomatoes, cut into quarters
• 1/2 cup brown sugar or 5oz Medjool dates (soaked in hot water for about 8-10 minutes, pitted, drained)
• 1 red bell pepper, chopped
• 1 small red onion, cut into halves
• 1/2 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp nutmeg (optional)
• 1 tsp paprika (optional)
• 1/8 teaspoon ground cloves
• 1/2 tsp ground mustard
• 1 tsp salt
• A pinch of cayenne pepper (adjust to taste)
• 1/4 tsp black pepper (optional)

Stovetop Instructions:

1. Place the pitted dates in a bowl and pour the boiling water over them. Let the dates soak in the water for about 8-10 minutes as you add the other ingredients to a saucepan. Combine the tomatoes, red wine vinegar, minced garlic, salt and all other spices.
2. Gently mash the tomatoes to release their juices. Cook the tomatoes and other ingredients on a low simmer for 30 minutes.
3. Place everything in a blender and blend until combined and you reach a smooth texture.
4. Strain the ketchup through a fine mesh strainer to remove any seeds and tomato skins and transfer the mixture back into the saucepan (this is optional). Over medium-high heat, bring the mixture to a boil while stirring continuously.
5. Once it’s boiling, reduce the heat to low and let it simmer uncovered for about 20-30 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
6. Taste the ketchup and adjust the seasonings if needed. You can add more sugar or spices to suit your taste.
7. Remove the saucepan from the heat and let the ketchup cool.
8. Once it’s cooled down, transfer it to a glass jar or an airtight container for storage.
9. Store the homemade ketchup in the refrigerator. It will keep for about 2-3 weeks.

Thermomix Instructions:

1. Add the chopped red onion and red bell pepper, garlic, tomatoes and red wine vinegar, into the Thermomix bowl.
2. Cook the mixture by setting the Thermomix to Varoma temperature (or high temperature) at Speed 2 for about 30-40 minutes or until it thickens to your desired consistency. Leave the measuring cup off to allow steam to escape, and place the simmering basket on top to prevent splatters.
3. Add salt and all your spices you will be using and cook for 10 minutes at 120° at speed 2. Mixture should thicken during cooking time.
4. Remove simmering basket and insert measuring cup and blend 1 min at speed 10.
5. Taste the ketchup and adjust the seasonings if needed. You can add more Medjool dates for sweetness or spices to suit your taste.
6. Once it reaches your desired consistency and flavour, transfer the homemade ketchup to a glass jar or an airtight container for storage.
7. Allow the ketchup to cool before sealing the container.
8. Store the homemade ketchup in the refrigerator. It will keep for about 2-3 weeks.