Knowing how to make ketchup is like having a secret cooking weapon! I will have to admit though, I’m a bit of a ketchup junkie. I love it on vegan burger, fries, hash browns, grilled cheese- you name it. In fact, I used to have ketchup sandwiches as a kid. Hey, I was a kid!! I’d like to think my tastes have gotten refined with age, but my love of ketchup hasn’t changed.
This ketchup recipe is my go-to for several reasons:
- It’s delicious. Store-bought ketchup is nice for its sweetness, but I don’t love the extra additives and preservatives you can find with it. This recipe is sweet and flavourful with just tomatoes.
- It’s customizable! If you like it spicy, just add chilis or cayenne pepper. If you like it smoky, just add cumin or paprika and feel free to add garlic and all-spice too!
- It’s ridiculously easy to make. If you can saute onions then you can make this ketchup. From start to finish, this dish should take you about 30 minutes and will store in the fridge for up to one month.
- It’s a nutritious choice! With no added fillers, additives or preservatives, this ketchup recipe is all about the tomatoes. Tomatoes have been known for their high-level of lycopene (a phytochemical that makes them red and hold antioxidants). Tomatoes are also a great source of vitamin C, Potassium, Folate and Vitamin K.
So, go ahead and pour this homemade recipe on everything and feel good about it! If you’re looking to create more sauces and dips, check out my recipes for How To Make Vegan Sour Cream, The Best Vegan Cheese Sauce and How To Make Easy Vegan Mayonnaise.
How To Make Ketchup
- Category: Sauces
- Method: Stovetop
Ingredients
Scale
- 1 tbsp extra-virgin olive oil
- 1 medium red onion, diced
- 2 garlic cloves, chopped (about 1 tablespoon)
- One 1-inch piece of ginger, peeled and chopped
- 1/4 tsp ground allspice
- 4 tbsp tomato paste
- 1 796ml large can of diced tomatoes
- 1/4 to 1/3 cup packed brown sugar, depending on how sweet you like your ketchup
- 1/4 cup apple cider vinegar
- 1 tsp salt and fresh ground black pepper (or to taste)
Instructions
- In a large saucepan heat oil over medium heat then add the onion. Cook for 6-8 mins or until they are translucent, soft and lightly browned.
- Add salt and pepper, garlic, ginger, and allspice. Stir often being careful not to burn the spices.
- Add the tomato paste and cook for another 2 minutes, stirring often until it changes to a deep orange colour.
- Add the can of tomatoes, brown sugar, apple cider vinegar.
- Stir and bring to a simmer.
- Reduce the heat slightly and cook at a low simmer for about 20mins, stirring occasionally. The mixture should be thick and shiny when finished.
- Taste and adjust the seasoning if necessary.
- Blend with a blender or a Vitamix until smooth.
- Let cool to room temperature then refrigerate in a sealed container for up to a month.
