This homemade ketchup really comes close to those branded ones in terms of taste and texture. It is especially wonderful because it is made out of fresh recipe tomatoes and not even canned. Most people think that it is very difficult and takes a lot of time to make your own ketchup but the opposite is actually true.
A pressure cooker eliminates a huge chunk of time. It takes less than an hour from start to finish and totally worth it! You don't even need to do anything for most of that time. The only task which is a bit tiresome is straining the tomato mixture to remove the seeds and skin. You need to do this in batches so that it strains easily.
In my opinion, the flavour of homemade ketchup is superior to store bought. I can happily eat this by the spoonful and watch my children relish every bit without wondering about their sugar intake.
You need to store this in a glass bottle because tomatoes are acidic so plastic bottles are a definite no. It will last for anywhere between 3 and 4 weeks in the fridge so you can make a large batch and enjoy it slowly.
A homemade tomato ketchup made from fresh tomatoes which tastes almost as though you bought it from a store but without any of the added sugar or preservatives!
Cut your tomatoes into 4 and place the tomatoes and water in a pressure cooker. Cook for 4 whistles and remove from heat. Once the pressure has been let out, remove the lid. Wait for it to cool down.
Blend the tomatoes with an immersion blender till it is smooth.
Strain the tomato mixture. Pour it into a strainer and press with the back of the ladle to strain out any seeds to skin.
Now pour the mixture into a saucepan. Add in all the other ingredients like vinegar, onion powder, mustard powder, garlic powder, honey, salt and pepper.
Mix it well and cook for around 25 minutes on medium heat till you get a ketchup like consistency. Remove the clove and pour into a sterilised glass bottle and store in the fridge.
Ingredients
Directions
Cut your tomatoes into 4 and place the tomatoes and water in a pressure cooker. Cook for 4 whistles and remove from heat. Once the pressure has been let out, remove the lid. Wait for it to cool down.
Blend the tomatoes with an immersion blender till it is smooth.
Strain the tomato mixture. Pour it into a strainer and press with the back of the ladle to strain out any seeds to skin.
Now pour the mixture into a saucepan. Add in all the other ingredients like vinegar, onion powder, mustard powder, garlic powder, honey, salt and pepper.
Mix it well and cook for around 25 minutes on medium heat till you get a ketchup like consistency. Remove the clove and pour into a sterilised glass bottle and store in the fridge.
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count:
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!