Homemade Ketchup

1. Whisk the base. In a small saucepan, whisk together the tomato paste, water, and apple cider vinegar until smooth.

2. Add the flavor crew. Whisk in the brown sugar, honey (if using), salt, onion powder, garlic powder, smoked paprika (if using), allspice, black pepper, and cayenne (if using).

3. Simmer and stir. Set the pan over medium heat and bring to a gentle simmer. Reduce heat to low and simmer 20 to 25 minutes, stirring often, until the ketchup looks glossy and thick enough to coat a spoon. If it starts to sputter, partially cover and keep stirring. (A harder simmer reduces more and gives you a smaller yield, so keep it gentle.)

   

4. Blend it smooth. Remove from heat. Use an immersion blender right in the pot, or carefully transfer to a blender and blend until very smooth. Blender safety: let it cool a few minutes first, then vent the lid (or remove the center cap and cover with a towel) and blend in batches if needed. If it is too thick, blend in 1 to 2 tablespoons water at a time.

5. Taste and tweak. Taste once it cools for a minute. Want it tangier? Add a splash more vinegar. Want it sweeter? Add a teaspoon of brown sugar. Want it saltier? Add a pinch of salt. This is your ketchup now.

6. Cool and store. Cool to room temperature, then transfer to a jar or squeeze bottle. Refrigerate at least 1 hour for best flavor, though it gets even better after an overnight rest.

   

Tips and Variations

• For kid-friendly mild ketchup: Skip cayenne and smoked paprika. Keep the sweetness at 1/4 cup brown sugar.
• For a more grown-up tang: Add 1 teaspoon Dijon mustard and an extra tablespoon of vinegar.
• For BBQ-ish ketchup: Add 1 teaspoon smoked paprika, 1 teaspoon molasses, and a pinch more black pepper.
• Too sharp? The vinegar sharpness mellows as it simmers and rests. Simmer 5 more minutes and add 1 to 2 teaspoons honey if you want a softer edge.
• Do not rush the simmer: The short cook is what turns sharp tomato paste into something that tastes like actual ketchup.