Homemade Ketchup Recipe

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Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesEveryone’s favorite childhood condiment, ketchup, has been on health foodies’ black lists for decades, mainly due to its high sugar content and long list of additives found on the ingredients labels of popular brands. Bring ketchup back into the warmth of your kitchen by making your own delicious version from scratch! Don’t be put off by the amount of coconut sugar in this recipe you are only supposed to have a squeeze on your burger, so it’s just a small part of your whole meal.

  • Yield: 1 quart (1 L)


  • Olive oil, for frying
  • 1 red onion, finely chopped
  • 1 cup (100 g) finely chopped celery
  • 2 cloves garlic, crushed
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 0.33 teaspoon hot sauce
  • 1¾ pounds (800 g) best-quality plum tomatoes, chopped small
  • 1 can (14 ounces, or 400 g) plum tomatoes
  • 2 tablespoons capers
  • 6 tablespoons plus 2 teaspoons (100 ml) water
  • 6 tablespoons plus 2 teaspoons (100 ml) red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup (40 g) coconut sugar or 2 tablespoons plus 2 teaspoons (40 g) packed brown sugar
How to Make It
  1. Place a saucepan over medium-high heat and add a drizzle of olive oil. Add the red onion and celery and fry for about 2 minutes until softened and fragrant. Add the garlic, spices, and hot sauce. Cook, stirring for 1 to 2 minutes, before adding the fresh and canned tomatoes, capers, and water. Cook for 15 minutes. Remove from the heat and pour the sauce through a sieve twice to make it smooth.
  2. Return the sauce to the saucepan and stir in the vinegar, Worcestershire sauce, and coconut sugar. Let the sauce simmer and reduce to your desired thickness. Remove from the heat and bottle the ketchup when cooled. Refrigerate.

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