Homemade Ketchup

August 4, 2011

It is officially tomato season and although I love eating the fresh slices with a dash of salt, I also want to preserve that pure summer flavor for the whole year.  Over the last couple of summer's I have been getting into canning and making my own jams and sauces.  This summer I plan to stock my pantry with tomato jam, tomato sauce, and my new favorite project, homemade ketchup.  I prefer the taste of homemade ketchup compared to the bottled stuff because the flavor is fresher and more intense.  I can really taste and distinguish the various spices.  I urge you to get into the kitchen and try to make your own version of  America's favorite condiment. For full recipe instructions, click the link above the ingredient list.



1/4 teaspoon whole allspice
1/4 teaspoon celery seeds
1/4 teaspoon chili flakes
2 pounds tomatoes, roughly chopped
1 1/2 teaspoons Kosher salt
1 onion, chopped
1 Anaheim chili, chopped
1 clove garlic, chopped

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