Description
This Homemade Ketchup recipe delivers a fresh, flavorful alternative to store-bought varieties, using simple pantry ingredients like tomato paste, vinegar, and spices. Ready in just 5 minutes, this ketchup boasts a balanced blend of savory, tangy, and slightly sweet notes, perfect for dipping, sandwiches, or as a base for other sauces.
Ingredients
Scale
Ingredients
- 6 ounces tomato paste
- 1 teaspoon fine salt
- ½ teaspoon garlic powder (not granules)
- ½ teaspoon mustard powder (optional)
- ⅛ teaspoon ground cinnamon
- Finely ground black pepper, to taste (about 5 twists)
- 2 tablespoons runny balsamic vinegar or white balsamic vinegar
- ¼ cup water, more if needed
Instructions
- Combine Dry Ingredients: Place the tomato paste into a 2-cup liquid measuring cup or glass jar. Add the salt, garlic powder, mustard powder if using, cinnamon, and about five twists of finely ground black pepper. Use a small whisk to stir these ingredients together until they are evenly combined.
- Add Liquids and Whisk: Pour in the balsamic vinegar and whisk well to combine. Then add the water and continue whisking until the mixture is smooth and uniform. Adjust the consistency by adding more water teaspoon by teaspoon if you prefer a thinner ketchup.
- Chill for Flavor Development: For the best taste, cover the mixture and refrigerate it for at least one hour before serving to let the flavors meld. This homemade ketchup can be stored in an airtight jar in the refrigerator for up to two weeks.
Notes
- Using runny balsamic vinegar adds a subtle sweetness; white balsamic vinegar creates a lighter flavor.
- Adjust black pepper and salt to your taste preference.
- If you like a sweeter ketchup, consider adding a small amount of sugar or honey, though it is not necessary.
- Ensure to whisk thoroughly to avoid lumps and achieve smooth consistency.
- The ketchup keeps well refrigerated for up to two weeks in an airtight container.
