This tweet I posted yesterday sums things up nicely, “Making some homemade ketchup. Sure it costs more, and doesn't taste as good as store bought, but at least it takes a really long time to do.”
Of course, we’ve made lots of things that are generally
better not homemade, like French fries and fried chicken, but this is much
different. For most Americans, ketchup is one of our first taste memories, and
if the flavor profile is even the slightest bit off, our brain computes this
as “ketchup fail.”
Having said that, I’m very proud of how close this ketchup
does come to those name brands in terms of taste, texture and color. I’ve never
had a tomato paste-based ketchup that I liked, so I decided to cook down
crushed tomatoes instead. This would require many hours of stirring on the stove, but by using the slow cooker, we take most of the labor out of the
process. Sure it'll still take many hours to reduce down to a ketchup, but it
will only require giving it a quick stir every hour or two.
As I joke about in the video (not really a joke), you’d have to be
crazy to make your own ketchup, but despite my warnings, I know in my heart
that many of you will give this a try nonetheless, and that makes me happy. Enjoy!
Ingredients to make 3 cups of Ketchup:
2 cans (28-oz) ground tomatoes (you can also used crushed,
or just crush whole plum tomatoes)
2/3 cups white sugar
3/4 cup white distilled vinegar
1 teaspoon onion powder (not salt!)
1/2 teaspoon garlic powder (not salt!)
1 3/4 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 tsp finely ground black pepper
1/4 tsp finely ground black pepper
1 whole clove
* Cook on the high setting in an uncovered slow cooker until
the mixture is reduced by about half and very thick. By the way, my “high”
setting isn’t very high, so it took like 10 hours, but don’t rely on a time.
Simply cook until it looks like mine did before I strained it.
View the complete recipe
View the complete recipe
53 comments:
Haha! Love your comment about why it's a bad idea! There's a restaurant near me that is proud of the fact that they make their own ketchup. Everyone raves. I went and thought it was horrible. It wasn't nearly as good (or as sweet) as my favorite, Heinz.
Having said all that, yours looks really good.
Hi Chef John,
I don't think I'd ever make my own ketchup, I don't think...
But just curious, how much does this recipe make and do you think it could be canned for gift giving? Just in case I was crazy enough to make it, which I'm not. So, just hypothetically...
Hahaha! I have actually made ketchup for my 3-year-old who'd eat it straight out of the bottle if I let her. I'm not even a big ketchup fan. It was one of those tomato paste recipes and, yeah, not so great. She likes it, but then again she's 3. She eats peanut butter on pumpernickel, so what does she know? I wasn't planning on bothering making it from scratch again, but I just *might* be crazy enough to try it your way. We'll see...
Actually I like the idea and will definitely try it. I hate that they have to add high fructose corn syrup and crap to our food. So Im taking out the sugar.
You are so right, Chef John. Theres a burger place that insists on serving their own home made ketchup so I make it a point to bring along my own bottle of Heinz.
In Germany we have a ketchup called curry ketchup (unrelated to indian curry) and it is flavour wise very different and for many things, much better, in my opinion. Like currywurst ;) If you have a German store in your area, go buy some! It is great and has a few different spice levels. I like the regular delikat (mild) best. Doesnt work well with burgers, but hot dogs (beef) it does. Try it with your favourite ketchup dish and be amazed.
By far, the funniest recipe video to date!
Used to make homemade ketchup every year growing up on the farm in Iowa. Love making things from scratch cause you know what's in it and can make it taste the way you want. Disappointed that you're so negative about it!
I pass on making this.
hahaha I love you for doing this Chef! And for warning people away ;) I am sad that it takes so long and still is not 100% the taste we are used to, so yea--I probably won't like it as much and so won't bother. It is nice to be able to control the sugar content--but who has 12 hours to worry over ketchup? lol
I WILL be making your version of steak sauce soon, tho, as I go thru way too much of that stuff and it is EXPENSIVE! I use A-1 sauce instead of ketchup when I make meatloaf (OMG Soooooo tasty in meatloaf!). Can't wait to see how that sauce comes out! Got my raisins at the ready!!
Thank you!
Lovely ! I would try it or sure..
Thanks for the shout out to all us crazies out here. My reasoning for making my own ketchup is to have control over the ingredients. It helps that I have managed to cure my palate of the store-bought-childhood-comfort taste. I do use tomato paste but only buy the jarred kind. From the can the ketchup seems to taste like the can. I also use raw local honey and part apple cider vinegar and part live cultures whey drained off of yogurt. So my ketchup is lightly fermented and has a fantastic flavor.
So, I'm happy to be crazy.
Hey John,
Really enjoyed this video! Did you not say about making cheese.... one would be on their death bed's croaking... "i never made cheese...." i'm curious why in your opnion making mayo at home is way better than this? Other than the obvious the time it takes for mayo is almost nothing and this takes... hours :d
question: did you remove the clove before you purree'd it??
thanks for a nice idea to do with my daughter and greets from Austria,
Daniel
I did remove the clove becasue I saw it, but wouldn't matter since after that much time it would be basically flavorless, and would strain out anyway.
I will take you at your word Chef, and take note that the recipe exists then promptly forget it. The value here is for those of us who might consider a twist on traditional ketchup by swapping out different ingredients for the sugar, vinegar and spice blend. You gave us the blueprint to build something different and the common sense to tell us to buy ketchup if all we want is ketchup. Thanks Chef!
oh yeah one other question if i may, dear sir, celery salt is very difficult/impossible to get here, could you imagine putting in a chopped celery rib for that earthy-touch to simulate the same effect? or should i just keep hoping to get some from amazon.at? what size could you imagine to 2 tins of tomato? half a rib? thanks for your thoughts.
Yes, some fresh celery would work, but just not sure how much!
Haha, love your honesty. Even if I used ketchup more often, I doubt I would bother either. Too funny. I'm going to watch again!...haha
two words...del monte
Chef John, you are the best! I love that you would spend (waste) so much of your time to accommodate our wishes! And that you know damn well that some of us are going to waste our own time on this too!
Keep on keeping on and thanks!
I am one of those crazy people. Thank you, and I love you too.
A little off topic but any idea where to get the best domestic Wagyu ribeye and how about a video grilling one to perfection!
I'm curious why you didn't use a shake or two of allspice. Just driver's choice? Did you consider it at all?
Just went with the clove, and was going to adjust with spices at the end, but didn't see to need anything else. Most homemade ketchup recipes overdue the spice IMO.
seems like the type of thing that i will probably make at some point out of boredom... just to say i did it!
I'll try anything once, and then probably again because I'm a masochist. :)
Doing this!!
Dear Chef John, you're a genius! I bet you already know it but I shall say this anyway :). I've been looking for "my" ketchup recipe for years. It was a challenge and I've decided not to give up (a ketchup can't beat me, can it?). With all previous methods all I came up with was some kind of tomato sauce or a relish, but not a real ketchup. Until now. I did try being as crazy as possible doing this, I swear I tried. Since I do not have a slow cooker, I simply cooked my tomatoes in an ordinary pot, which took me only 30 minutes. I'm sorry, that took out a lot of craziness of my ketchup ;), I've spoiled the crazy part ;), but the ketchup is SO great that I shall definitely continue being as crazy as I can with it. From the bottom of my home-cooking-passionate heart - Thank you!
Clark: "Real tomato ketchup, Eddie?"
Cousin Eddie: "Oh, nothing but the best."
; D
How long will this keep?
Processed ketchup is great unless you want to control your sugar... I can't justify wasting my few allowed grams of carbohydrate on ketchup. If it was savory rather than sweet? Why so much sugar? And replacing with honey or agave is still sugar... Any suggestions?
Heinz makes a 1 carb ketchup. Some supermarkets carry it, but is only available in the small plastic bottle. You can also get it at http://www.low-carb.com/heonecake.html
Heinz makes a 1 carb ketchup. It has a blue label called reduced sugar. It is not at my usual supermarket, so you may have to look around for it. I have to go to the supermarket I like the least to get it. You can also do a web search, many places will sell it on line.
Thank you for this recipe, My husband is allergic to onion, and I try to make ketchup so he can have it when he wants. Also I have had a hard time finding barbecue sauce that doesn't require ketchup as a main ingredient
I ain't gonna lie. I was one of the crazy ones to make this red stuff and verdict is...... I love this ketchup amd so did my family! It really is fantastic, I'll be making again, that's how crazy I am!
I tried making homemade ketchup years ago to eliminate the high fructose corn syrup. Then, it became easier to find ketchup without that in stores. So, never again.
I tried this ketchup and thought it was totally delicious once I served it with some "fierce" fries. The ketchup's a component in a mystery meal I am making: http://www.tootimidandsqueamish.com/2013/11/ketchup-with-me-guess-the-mystery-meal-part-2/
It sounds to me that I'm crazy for wanting to make homemade ketchup. There are sounds reasons for doing it yourself, no BPA from plastic bottles or the inside of the cans, (check labels of cans to be sure), using canning jars, being able to choose the ingredients,(like anything made from scratch). And then, the crazy side of it, to say you did it. Thanks Chef John!
I was digging around your sauce feed looking for a specific gravy recipe I can't seem to find in the search and found this recipe again. I had to watch again to see what you did because I just made a batch of ketchup from the very last of the season gleaning from my garden. I was headed down to San Fran for a vacation and a big pile of mostly cherry tomatoes on the counter and plenty already put up for the year. Yep, I made ketchup from fresh tomatoes. Fabulous though I will say if you grow heirlooms like I do the color and flavor is definitely an adventure. Neon orange and more 'tomatoey' than usual. Still crazy, actually getting crazier.
Hi Chef John! I've been watching your video recipes for eons, and I just love them. I really do learn so much from you. I am also a cook at heart; without my kitchen I wouldn't know where to go on my free time. I made this recipe for ketchup with balsamic vinegar and brown sugar and some oregano with the dried tarragon. It was wonderful, and I used the last of the tomatoes from my garden. The result is absolutely wonderful! I don't use ketchup all that much, but I will definitely be using it now. It just tastes so good ... I am a tomato lover so this just hits the spot! Thank you so much for being crazy enough to do the video. I'm crazy about tomatoes so you can be forgiven :)
My hubby can't have sugar, so I made this with a 29 oz. can of tomato sauce (easier than crushed)and Splenda, and it is the best! I want to make it in larger batches and can it. Is this a safe recipe for canning? I frequently cook for several elderly diabetics, so I'd really love to have this on the shelf for ease.
Barbara I see your comment is March 9 so you are not likely even checking for a response anymore but absolutely you are able to safely can it. It would be just like canning tomato sauce. Tomatoes are an easy water bath method being high in acid. And ketchup is also high in sugar and vinegar so practically foolproof.
I just made this recipe again since it really is the closest to that childhood comfort taste. Love other ketchup flavors but dang. It is true. We do as Americans want that specific flavor profile. And I have LOTS of cherry tomatoes this year.
Little late to the party, but what about adding an onion, cut in half, and a carrot or two (remove them after cooking). They will add natural sweetness, and flavor. Could also do the same with a stalk or two of celery, and two cloves of garlic. This may remove the need for the onion powder, garlic powder, celery salt, and sugar. Just a thought, might have to try this myself.
I love making my own condiments. I have made this ketchup twice so far and it's a great hit with the family.
I made a larger batch (doubled) and am looking to can 1/2 of it and to make my BBQ sauce out of the other 1/2 and can also.
I like being able to just go to the cabinet and take out a pint when I need it.
This spring I started San Marzano tomato seeds and now it is mid August and I am still loaded with tomatoes. I have already made canned tomato sauce, pasta sauce, tomato jam, and tomato marmalade (which is great!). I have given pounds to friends and have have some almost everyday in salads and roasted. I cannot bare to throw the tomatoes away so ketchup is my last resort, I had read your idea of using a slow cooker earlier and used the cooker for my sauces which was so much easier with no sticking or burning. So tomorrow I will make a bunch of ketchup. I use my vitamix 750 on soup setting and pour into the slow cookers. No peeling, seeding or chopping. Add the seasoning and let it cook down for several hours. Stir every couple of hours. Less work than canning whole tomatoes and you use a lot less jars using way more tomatoes.
I love your videos!!!!
Hey Chef,
I just finished my first batch of ketchup (off the record of course) and was very impressed with the results. A nice little surprise were the scrapings from the bottom of the cooker that weren't burned but caramelized and added a wonderful flavor boost. Like yours my slow cooker's high setting is weak so I put the lid on but left about a half inch gap. That kept my temp up and allowed the steam to escape. I was able to reach the desired consistency in only 6 hours doing it that way. I ran the ketchup through my food mill and after it cooled I didn't have to add any seasoning. It was perfect and better than store bought. I enjoy your recipes but really like the condiment and sauce ones the best. Keep 'em coming and thanks for all the hard work you do for us.
Just an FYI...
I swapped out the canned tomatoes and instead used tomatoes from my garden. I start with five pounds of tomatoes and after peeling them, run them through the blender. Then pass them through a wire strainer to remove the seeds, but keep the pulp. I also changed out the whole clove for 1/8 tsp of ground. That way I only have to strain out the seeds, and the rest can cook down. This summer I did 25 pounds of tomatoes, and my family and friends just love the ketchup. Thanks for everything!
Hi Chef!
Can I use lemon juice instead of vinegar? I'm allergic to vinegar!
We loved this recipe! We grow tomatoes and often have an over abundance after eating till we tired of them, canning them, making salsa, spaghetto sauce etc. So instead of canned tomatoes we used fresh, and it turned out great, time consuming but well worth it.
Hi, I just made this ketchup and it's really good. Its very flavorful I love it and will make it ahain. I used fresh tomatoes from my garden and I believe that makes all the difference.
Hi, I make this ketchup all the time. Best recipe I've seen. Only change I make is honey instead of sugar, but that's just a preference. I know you said we shouldn't do it but I did anyways and my. Kids live jt
I can’t wait to make it, I might swap out a couple things like use a different sugar but I think it’s a wonderful idea and I also think that I would use my own tomatoes also that would be good to make it to and put it up for the year I’m really excited but I am the type of person that gets excited about homemade everything in their house, I just love knowing that I get it myself
It's not expensive relative to salt-free varieties. Seen the prices lately?
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