Homemade Ketchup

Homemade Ketchup

Asian and Indonesian cultures invented what we know today as ketchup. Dating back thousands of years, ke-tsiap or kecap, was popular in the 17^th century China. Ketchup started as a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans.  British seamen brought ke-tsiap home with them where the name was changed to catchup and then finally ketchup.  It wasn’t until the late 1700s that New Englanders added tomatoes to the blend.  Homemade tomato ketchup has a fresher, more robust flavor than commercial ketchup when using fresh organic tomatoes and spices. 

 INGREDIENTS

3 Pounds Cored & Quartered Ripe Tomatoes

½ Cup Cider OR Malt Vinegar

¼ Cup Sugar

½ Teaspoon Ground Ginger

½ Teaspoon Salt

2 Garlic Cloves

1 Small Onion

1/8 Teaspoon Ground Cloves

½ Teaspoon White Pepper

Cut the tomatoes in quarters and puree them in a food processor.  Strain the puree through a coarse sieve to remove the skins and seeds.  Next, puree the onion and garlic cloves.  Combine with the tomato puree and pour into a large cooking pot.  Cook and stir occasionally over a low heat until it is reduced by about a third and is considerably thicker.  While the ketchup is cooking stir in the vinegar, sugar, ground ginger, salt, ground cloves and white pepper.  Continue cooking, uncovered and stirring, for 30 minutes until thick.  You can adjust any of these ingredients to suit you.  You can add more or less sugar if you like.  Let your tongue be the guide.  If you want to can the ketchup just pour into sterile canning jars leaving 1/8 inch of head space and process in a boiling water bath for 15 minutes.  Makes 2 cups of ketchup