Most store-bought ketchup is basically tomato paste drowned in high-fructose corn syrup and salt. If you have an abundance of fresh tomatoes sitting on your counter, turning them into ketchup is one of the easiest ways to use them up. You skip the artificial junk, control the sweetness yourself, and end up with something that actually tastes like real food.

I started making ketchup at home because I wasn’t a fan of how much sugar is in commercial bottles. Instead of cups of refined white sugar or high-fructose corn syrup, I blend in a couple of soft Medjool dates. It gives you the rich, glossy sweetness you expect from ketchup, along with actual fibre and minerals.

You end up with a condiment made entirely of whole ingredients you can see and pronounce, without the weird stabilizers. Plus, a small jar tied with kitchen twine makes a surprisingly great host gift when everyone else is showing up with another bottle of wine.

Fresh vs. Canned Tomatoes

Fresh tomatoes give homemade ketchup a brighter, fresher flavour than canned tomatoes. I also like that you can control exactly what goes into it, especially when it comes to salt and other added ingredients. I usually reach for Roma tomatoes when I’m making sauces because they have less water and cook down nicely, but you really can use whatever ripe, flavourful tomatoes you have. For this batch, I had a mix of different tomatoes on hand, so that’s what I used. No need to make a special trip to the store.

Why I Love Making Ketchup in the Thermomix

I love making ketchup in the Thermomix because it does most of the work for me. I can throw everything in, let it chop, blend and cook, and I don’t have to stand over the stove watching a pot.

For this batch, I had the ketchup cooking while I tidied up the kitchen and then went for a bike ride with the kids. By the time we got back, I had homemade ketchup ready to go. That’s probably my favourite part. I can make a batch without having to spend an hour stirring and keeping an eye on it.

Which Spices Should You Add?

In my ingredients, I have a few spices listed. With homemade ketchup you can use any types of spices you would like. The choice largely depends on your personal taste preferences and the flavour you want to achieve. Many spices can add unique and delicious dimensions to your ketchup, but also offer different flavours:

1. Nutmeg: A little nutmeg adds warmth and a subtle sweetness. You don’t need much, but it gives the ketchup a little extra depth.
2. Paprika: Paprika adds a mild sweetness, colour and a bit of smokiness. If you like a slightly smokier or more barbecue-style ketchup, you can always add a little more.
3. Ground cloves: Cloves have a strong, warm flavour, so a little goes a long way. They work really well with the sweetness of the tomatoes and give the ketchup that familiar spiced flavour.
4. Ground mustard: This adds a little tang and mild heat, which helps balance out the sweetness. I also find it helps give the ketchup a nice consistency.

You don’t have to use all of these. Play around with the amounts and see what you like. That’s one of the fun things about making your own ketchup, you can adjust the flavour to suit your family.

How To Store Homemade Ketchup

Store your homemade ketchup in a sealed glass container in the refrigerator for up to three weeks. I prefer glass for tomato-based recipes since tomatoes are acidic. If you don’t think you’ll use it all within three weeks, you can freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container and take out what you need as you go. Let it thaw in the fridge or at room temperature before using.

Once you have the basic ketchup recipe down, you can have some fun with it. Try different spices, adjust the sweetness or tang, or make it a little smokier depending on what your family likes. Homemade ketchup is actually pretty simple to make, and I love that you can control what goes into it. Give it a try and make it your own.

Homemade Ketchup

Ingredients:

• 2lbs fresh, ripe tomatoes, cut into quarters
• 1/2 cup brown sugar or 5oz Medjool dates (soaked in hot water for about 8-10 minutes, pitted, drained)
• 1 red bell pepper, chopped
• 1 small red onion, cut into halves
• 1/2 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp nutmeg (optional)
• 1 tsp paprika (optional)
• 1/8 teaspoon ground cloves
• 1/2 tsp ground mustard
• 1 tsp salt
• A pinch of cayenne pepper (adjust to taste)
• 1/4 tsp black pepper (optional)

Stovetop Instructions:

1. Place the pitted dates in a bowl and pour the boiling water over them. Let the dates soak in the water for about 8-10 minutes as you add the other ingredients to a saucepan. Combine the tomatoes, red wine vinegar, minced garlic, salt and all other spices.
2. Gently mash the tomatoes to release their juices. Cook the tomatoes and other ingredients on a low simmer for 30 minutes.
3. Place everything in a blender and blend until combined and you reach a smooth texture.
4. Strain the ketchup through a fine mesh strainer to remove any seeds and tomato skins and transfer the mixture back into the saucepan (this is optional). Over medium-high heat, bring the mixture to a boil while stirring continuously.
5. Once it’s boiling, reduce the heat to low and let it simmer uncovered for about 20-30 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
6. Taste the ketchup and adjust the seasonings if needed. You can add more sugar or spices to suit your taste.
7. Remove the saucepan from the heat and let the ketchup cool.
8. Once it’s cooled down, transfer it to a glass jar or an airtight container for storage.
9. Store the homemade ketchup in the refrigerator. It will keep for about 2-3 weeks.

Thermomix Instructions:

1. Add the chopped red onion and red bell pepper, garlic, tomatoes and red wine vinegar, into the Thermomix bowl.
2. Cook the mixture by setting the Thermomix to Varoma temperature (or high temperature) at Speed 2 for about 30-40 minutes or until it thickens to your desired consistency. Leave the measuring cup off to allow steam to escape, and place the simmering basket on top to prevent splatters.
3. Add salt and all your spices you will be using and cook for 10 minutes at 120° at speed 2. Mixture should thicken during cooking time.
4. Remove simmering basket and insert measuring cup and blend 1 min at speed 10.
5. Taste the ketchup and adjust the seasonings if needed. You can add more Medjool dates for sweetness or spices to suit your taste.
6. Once it reaches your desired consistency and flavour, transfer the homemade ketchup to a glass jar or an airtight container for storage.
7. Allow the ketchup to cool before sealing the container.
8. Store the homemade ketchup in the refrigerator. It will keep for about 2-3 weeks.