Homemade Ketchup
This is a delicious recipe for one of America’s favorite condiments. I found this jewel of a recipe in a Good Housekeeping magazine a couple of years ago and have been enjoying it every since. I hope you do too!
Servings Prep Time
cups 10minutes
Cook Time
Servings Prep Time
cups 10minutes
Cook Time
  • 128 oz. can whole peeled tomatoes
  • 2tsp canola oil
  • 1small chopped onion
  • tsp ground cloves
  • ¼tsp pepper
  • cup brown sugar
  • cup cider vinegar
  • 3Tbsp tomato paste
  • 1Tbsp soy sauce
  1. In blender, puree the can of tomatoes until smooth.
  2. Heat canola oil on med heat. Add the onion and cook until browned (about 6 minutes).
  3. Add ground cloves and pepper; cook for 1 minute.
  4. Add brown sugar, vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling (on high), then reduce heat to med-low and simmer for about 50 minutes. Stir occasionally. The sauce should be thickened at this point.
  5. Cool slightly. In blender, puree until smooth. Refrigerate until cold.
Recipe Notes

The Homemade Ketchup will keep for about 3 weeks in the refrigerator.