Homemade Ketchup

Whisk the base. In a medium saucepan, whisk together the tomato paste and water until smooth. Add the vinegar, brown sugar, salt, onion powder, garlic powder, smoked paprika (if using), allspice, black pepper, and cayenne (if using).

Simmer. Set the pan over medium heat and bring to a gentle simmer, whisking occasionally. Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring more often toward the end so it does not stick or scorch. If it starts popping, lower the heat a touch or use a splatter screen.

Blend until silky. Take the pan off the heat. Blend with an immersion blender right in the pot, or carefully transfer to a blender and blend until very smooth.

Blender safety note: If you are using a blender, do not fill it to the top. Blend in batches, vent the lid (or remove the center cap), and cover with a clean towel so steam can escape.

Optional: strain for ultra-smooth ketchup. For squeeze-bottle smoothness, push the ketchup through a fine-mesh sieve into a bowl, then scrape the underside of the sieve to get every last bit.

Taste and adjust. This is the fun part. Add a little more vinegar for tang, a touch more brown sugar for sweetness, or a pinch more salt to make everything pop. If it feels thin, simmer 5 more minutes and remember it thickens as it cools.

Quick benchmark: When it is hot, it can taste a little sharper and a touch sweeter than you want. Once cooled, it rounds out and tastes more “finished.”

Cool and store. Let cool to room temperature, then transfer to a clean jar or container. Refrigerate until cold. It gets even better after a few hours.