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Homemade Ketchup

It’s hot dog season – and the tomatoes in our garden are already plentiful. I’m starting to get the urge to make a batch of homemade ketchup – perfect for burgers, steaks, and all those summery things you cook on the grill. Pick up some ripe tomatoes at the farmers’ market when they’re a good deal – or use those that may have been sitting on your kitchen counter too long and have gone a bit squishy. In ketchup, no one will notice the difference.

  1. canola or olive oil, for cooking
  2. 1 small purple onion, chopped
  3. 2 garlic cloves, peeled (optional)
  4. 10 medium tomatoes (about 3 lbs.), roughly chopped
  5. 1 5.5 oz (156 mL) can tomato paste
  6. 1 cup packed brown sugar
  7. 1/2 cup red wine or apple cider vinegar
  8. 1 tsp. salt
  9. pinch dried red chili flakes
  1. In a large pot, heat a generous drizzle of oil over medium-high heat. Add the onion and cook for 5-7 minutes, until soft. Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.
  2. Using a hand-held immersion blender, purée the mixture right in the pot, or cool and transfer in batches to a blender and puree until smooth. Seal in sealable jars according to the manufacturers’ directions, store in the fridge for up to two weeks or freeze for up to six months.
The Best of Bridge


This recipe is available in the book Best of Bridge Home Preserving.