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oven roasted potatoes

Homemade Ketchup with Fresh Tomatoes

This is an ACF Original Recipe inspired by reading many and compiling the ideas from some to create this delectable concoction.
Course Sauce
Cuisine Canadian
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 .5 pints
Author Valerie Lugonja

Ingredients

Ingredients for Step One:

  • 7.5 lbs . ripe tomatoes , peeled and chopped
  • 2 1/2 cup onion , diced
  • 5 large garlic cloves , crushed
  • 5 teaspoons black peppercorns
  • 5 teaspoons mustard seeds
  • 5 allspice berries
  • 5 whole cloves
  • 5 teaspoons celery seeds
  • two 1/2 inch cinnamon sticks
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (if you like spice)
  • 3 fresh Bay leaves

Ingredients for Step Two:

  • 1 cup of brown sugar
  • 1 cup of apple cider vinegar
  • juice of two large lemons or three medium ones
  • 1 tablespoon sea salt

Instructions

Instructions without the Thermomix:

  1. Place step one ingredients into a large stockpot and simmer slowly for about 90 minutes, or until 1/3 of the juices have been evaporated; stir frequently
  2. Remove from the heat and allow the mixture to cool
  3. Once cooled, take out the cinnamon and Bay leaves; place the tomato mixture in a food processor or blender and blend on HIGH for about 1 minute; strain the blended mixture through a sieve and into a saucepan, making sure you have extracted as much juice as possible from the pulp

Instructions for Processing Ketchup:

  1. Place the saucepan on a medium heat and add the step 2 ingredients; simmer for about 30 minutes, depending upon the consistency you prefer
  2. Once cooked, store in a sterilized jars for up to 3 weeks in the refrigerator, or process for 10 minutes

Instructions for the Thermomix:

  1. Place step one ingredients into a large stockpot and simmer slowly for about 90 minutes, or until 1/3 of the juices have been evaporated; stir frequently
  2. Remove from the heat and take out the cinnamon and Bay leaves; pour the tomato mixture in the TM bowl and blend on Turbo for about 1 minute at 15 second intervals
  3. Strain the blended mixture through a sieve or fine mesh tami and into bowl, making sure you have extracted as much juice as possible from the pulp
  4. Pour the strained ingredients back into the TM bowl; set time for 30 minutes, temperature at 100 C and speed at 2

Instructions for Processing Ketchup:

  1. Simmer for 30 minutes, depending upon the consistency you prefer
  2. Once cooked, store in a sterilized jars for up to 3 weeks in the refrigerator, or process for 10 minutes

Recipe Notes

I found this very tasty, but hot for my palate, so the next time I made it, I also took out the Allspice, the cloves, and the peppers before blending it, and enjoyed it much more this way. However, the best version is actually a mixture of the two: I actually made a double batch, one with all the spices blended in, and one with taking out every peppercorn, etc, mixed them together, one cup of each at a time, tasting all the while and loved it! That's how I create my ACF original recipes.