Ketchup
Ingredients
- 1 medium onion – chopped
- 2 cloves garlic – smashed
- 56 ounces canned tomato puree
- 1/2 cup water
- 3/4 cup granulated sugar
- 3/4 cup distilled white vinegar
- 2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 tsp mustard powder
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp celery seed – lightly crushed
- 1/8 tsp cayenne pepper
Instructions
1. In a large heavy pot, stir together canned tomato puree, onion, garlic, water, granulated sugar, distilled white vinegar, fine sea salt, ground black pepper, mustard powder, ground allspice, ground cinnamon, ground cloves, celery seed, and cayenne pepper.
2. Bring to a simmer over medium heat, then reduce to low and cook uncovered, stirring often, until the onion is very soft and the mixture has thickened slightly, 45–60 minutes.
3. Blend until very smooth with an immersion blender, 1–2 minutes, or carefully in batches in a countertop blender with the lid vented.
4. Press through a fine-mesh strainer back into the pot to remove skins and seeds; discard solids.
5. Simmer over low heat, stirring frequently to prevent scorching, until thick enough that a spoon dragged across the bottom leaves a line for 1–2 seconds, 20–35 minutes.
6. Remove from heat, let cool 15 minutes, then transfer to clean jars. Cool to room temperature, cover, and refrigerate until chilled and set, at least 4 hours. Keep refrigerated for up to 1 month.
Ketchup is a smooth, glossy, sweet-tart tomato condiment with warm spice notes and a gentle, peppery kick. Its thick, spoon-coating texture and bright acidity make it a versatile partner for fries, burgers, hot dogs, meatloaf, and countless snacks. The flavor balances ripe tomato depth, sugar sweetness, and vinegar tang, rounded by aromatics like onion, garlic, and baking-spice accents.
The word and idea trace back to Southeast Asian fish-based sauces (kê-tsiap/ketjap) that traveled through trade to Europe in the 17th and 18th centuries. British cooks adapted the concept into mushroom and walnut ketchups, which were savory, thin, and tomato-free. In the 19th century, American cooks transformed ketchup by centering tomatoes, adding sugar and distilled vinegar, and cooking it down to a thick purée; by 1876, commercial versions cemented the modern profile that’s now a staple on tables worldwide.