Rich, complex homemade vegetarian ketchup puts every bottle on the supermarket shelf to shame. Ripe tomatoes cook down with onions, red bell pepper, and warm spices — allspice, cloves, cinnamon, celery seed — sweetened with brown sugar and honey. Two and a half hours later you have something thick, tangy, and quietly spiced: ketchup with a passport.
There’s something incredibly satisfying about making your own pantry staples from scratch, and homemade ketchup is at the top of my list! Forget the overly sweet, one-note flavor of commercial brands. This recipe transforms ripe, beautiful tomatoes into a rich, complex, and deeply flavorful condiment that will elevate everything from veggie burgers to sweet potato fries. The aroma of the spices simmering with the tomatoes will fill your kitchen, and the final result is a ketchup that’s perfectly balanced between sweet, tangy, and savory. Let’s get cooking!
Ingredients
• 9 lbs / 4 kg (8.82 lb) ripe, red tomatoes
• 4 medium yellow onions, chopped
• 1 red bell pepper, seeded and chopped
• 1 cup / 240 ml cider vinegar, plus 2 to 3 Tbsp / 30 to 45 ml (optional)
• 1 tsp / 5 ml whole allspice
• 1 tsp / 5 ml whole cloves
• 5 cinnamon sticks, broken
• 1 tsp / 5 ml celery seeds
• ½ tsp / 2.5 ml (0.1 fl oz) dry mustard powder
• ⅛ to ¼ tsp cayenne pepper
• 4 Tbsp / 60 g (2.12 oz) brown sugar
• 5 Tbsp / 105 g (3.7 oz) honey
• 1 tsp / 6 g (0.21 oz) salt, or more to taste
Instructions
1. Quarter the tomatoes and purée them in a blender in batches, along with the chopped onions and red bell pepper. For a smoother texture, press the purée through a coarse sieve or food mill to remove skins and seeds. Pour the strained purée into a large, heavy-bottomed pot or enameled kettle.
2. Bring the mixture to a gentle simmer over low heat. Cook, stirring often to prevent scorching, until the volume has reduced and the mixture has thickened considerably. This can take up to 1 hour.
3. While the tomatoes cook, create your spice infusion. Place the allspice, cloves, cinnamon sticks, and celery seeds into a small piece of cheesecloth and tie it into a bundle. In a small saucepan, combine the cheesecloth bundle with 1 cup (240 ml) of cider vinegar. Gently heat for about 30 minutes to infuse the vinegar with the spice flavors, then remove and discard the spice bag.
4. Add about half of the spiced vinegar to the thickened tomato mixture. Stir well and taste. If you prefer a more robust, spicy flavor, add more of the spiced vinegar. If it’s spicy enough, you can add 2 to 3 tablespoons (45 ml / 1.5 fl oz) of plain cider vinegar for extra tang. Now, stir in the dry mustard, cayenne pepper, brown sugar, honey, and salt. Seasoning is all about your personal taste!
5. Continue to simmer the ketchup, stirring frequently, until it reaches your desired consistency. This final thickening could take another hour. Remember, it will thicken more as it cools. Taste one last time and adjust any seasonings if needed.
6. Carefully pour the hot ketchup into hot, sterilized jars, leaving at least ½ inch of headspace at the top. Seal the jars. This recipe makes approximately 3 to 4 pints, depending on the final thickness.
Nutritional Information
• Estimated values per 1 tablespoon (15 ml / 0.5 fl oz) serving.
• Calories:** 15-20 kcal
• Carbohydrates:** 4g
• Sugars:** 3.5g
• Sodium:** 40mg
• Fat:** 0g
Pro Tips
• Pro-Tips for Perfect Ketchup
• For a naturally thicker ketchup that requires less cooking time, use paste tomatoes like Roma or San Marzano. They have less water content and more pulp.
• A food mill is an excellent tool for this recipe. It efficiently separates the skins and seeds from the tomato pulp, saving you the step of straining after blending.
• Don’t rush the simmering process. A long, slow reduction is crucial for developing a deep, concentrated tomato flavor and achieving that classic ketchup consistency.
• The final seasoning is up to you! Feel free to add a pinch of smoked paprika for a smoky flavor or a star anise to the spice bag for a unique twist.
FAQ
Q: Is this homemade ketchup recipe vegan
A: This recipe uses honey, which is not considered vegan by many. To make a delicious vegan version, simply replace the 5 tablespoons (75 ml / 2.5 fl oz) of honey with an equal amount of maple syrup or agave nectar. Adjust the sweetness to your personal preference.
Q: What vegetarian meals pair well with this ketchup
A: This ketchup is incredibly versatile for a vegetarian diet! It’s perfect for classic pairings like sweet potato fries and veggie burgers, but also fantastic with grilled tofu, black bean burgers, as a dip for roasted root vegetables, or mixed into a lentil loaf glaze.
Q: How can I make this a low-sugar ketchup
A: For a lower-sugar option, you can omit the brown sugar and honey entirely. The ripe tomatoes and red bell pepper provide a natural sweetness. If you still desire more sweetness, consider adding a sugar-free alternative like stevia or monk fruit sweetener to taste during the final simmering stage.
Q: How should I store this homemade vegetarian ketchup
A: Since this ketchup is free from artificial preservatives, proper storage is key. Once cooled, store it in a sealed jar or airtight container in the refrigerator for up to 3 to 4 weeks. For long-term storage, you can freeze it for up to 6 months or follow proper water bath canning procedures.
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Rich & Complex Homemade Vegetarian Ketchup
Ingredients
Method
- Quarter the tomatoes and purée them in a blender in batches, along with the chopped onions and red bell pepper. For a smoother texture, press the purée through a coarse sieve or food mill to remove skins and seeds.
- Pour the strained purée into a large, heavy-bottomed pot or enameled kettle.
- Bring the mixture to a gentle simmer over low heat.
- Cook, stirring often to prevent scorching, until the volume has reduced and the mixture has thickened considerably. This can take up to 1 hour.
- While the tomatoes cook, create your spice infusion.
- Place the allspice, cloves, cinnamon sticks, and celery seeds into a small piece of cheesecloth and tie it into a bundle.
- In a small saucepan, combine the cheesecloth bundle with 1 cup (240 ml) of cider vinegar. Gently heat for about 30 minutes to infuse the vinegar with the spice flavors, then remove and discard the spice bag.
- Add about half of the spiced vinegar to the thickened tomato mixture.
- Stir well and taste. If you prefer a more robust, spicy flavor, add more of the spiced vinegar. If it's spicy enough, you can add 2 to 3 tablespoons (45 ml / 1.5 fl oz) of plain cider vinegar for extra tang. Now, stir in the dry mustard, cayenne pepper, brown sugar, honey, and salt.
- Seasoning is all about your personal taste!
- Continue to simmer the ketchup, stirring frequently, until it reaches your desired consistency. This final thickening could take another hour. Remember, it will thicken more as it cools.
- Taste one last time and adjust any seasonings if needed.
- Carefully pour the hot ketchup into hot, sterilized jars, leaving at least ½ inch of headspace at the top. Seal the jars. This recipe makes approximately 3 to 4 pints, depending on the final thickness.
- Don't rush the simmering process. A long, slow reduction is crucial for developing a deep, concentrated tomato flavor and achieving that classic ketchup consistency.
