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Homemade Ketchup from Tomato Paste
Instructions
I prepare the ingredients.
Remove tomato paste from jar to saucepan or thick-bottom frying pan. Dilute with WATER — consistency like THICK TOMATO JUICE.
Immediately add SALT + SUGAR.
Next: CINNAMON + prepared MUSTARD.
Grate ONION + GARLIC on FINE grater into PASTE.
Add to tomato. During boiling: onion breaks down + practically dissolves — won't be noticeable, only necessary aftertaste remains.
Place mixture on LOW heat. Add BAY LEAF + CLOVES (remember quantity — retrieve later with slotted spoon).
Bring to BARELY NOTICEABLE simmer (DON'T boil on high heat — mixture dangerously bubbles + shoots hot drops). Simmer 10-13 MIN.
Remove BAY LEAF + CLOVES with slotted spoon.
Add VINEGAR. Ketchup almost ready — taste; adjust salt/sugar if needed.
After 2-3 min: pour ketchup into STERILIZED jars. Store like regular canned goods (preferably cool place). Don't make large stock — tomato paste always available for fresh batch. Bon appétit!
Tips
- 1
THE TOMATO-PASTE-WITHOUT-STARCH SPECIFICATION. Recipe's "tomato paste without starch and water" is quality essential. INDUSTRIAL pastes with starch fillers: cheaper but PRODUCE THIN GLOPPY ketchup, fillers interfere with proper consistency, off-flavor. NATURAL tomato paste (concentrated tomatoes only): proper density, signature ketchup-thickness, traditional flavor. Read label: ingredients should list ONLY tomatoes (sometimes salt). The 250 g amount: full ketchup-flavor concentration. Same quality-ingredient principle: traditional Italian conserva, French preserves with minimal-additive ingredients. Don't substitute ketchup-as-base (defeats homemade purpose) or tomato sauce (too watery + already-spiced).
- 2
THE GRATED-ONION-AND-GARLIC PASTE TECHNIQUE. Step 5's "grate on FINE grater into PASTE" is texture-defining. Chopped onion + garlic: visible chunks remain in finished ketchup, gritty unsmooth result. PASTE FORM (fine-grated): completely dissolves into ketchup during cooking, no visible pieces, smooth signature ketchup texture. The aftertaste preserves onion-garlic character WITHOUT chunky distraction. Pro-tip: microplane grater works perfectly for this. Same paste-technique: French aïoli base, Italian sauce-foundation, Asian condiment preparations. For another classic homemade tomato preparation worth comparing, see Homemade Tomato Paste.
- 3
THE BAY-LEAF-AND-CLOVE-INFUSION-AND-RETRIEVAL. Step 7's "remember quantity to retrieve" is genuine recipe-precision. WHOLE bay leaves + cloves: provide aromatic infusion during simmer + must be removed (chewy leaves + bitter pieces in ketchup = unpleasant). REMEMBER quantity (2 leaves + 6 cloves): essential for complete retrieval — losing track = surprise-bites in finished ketchup. The slotted spoon: efficient retrieval tool. Same infuse-and-retrieve technique: French bouquet-garni, Indian whole-spice cooking, traditional preserves. Don't break leaves/cloves during cooking — keep whole for easy removal.
- 4
THE BARELY-SIMMER LOW-HEAT WARNING. Step 8's "DON'T boil high heat — dangerously bubbles" is genuine safety alert. Tomato-paste mixtures: THICK + viscous = trap heat + form large explosive bubbles when boiling. HIGH heat: boiling causes "blop-blop" splashing of hot tomato (severe burns + ceiling-staining). LOW heat barely-simmer: gentle bubbling, no splashes, safe + proper cooking. The 10-13-min duration: develops flavor without risk. Same gentle-cooking caution: French sauce traditions, professional chef training. WEAR LONG-SLEEVE shirt + use splatter screen for extra safety. For another classic tomato-based preparation worth trying, try Tomato and Garlic Sauce.
FAQ
Can I substitute tomato paste with fresh tomatoes? +
Yes — but with adjustments. FRESH TOMATOES: use 1.5 kg ripe tomatoes (vs 250 g paste = 6:1 ratio), blend + cook down 1-2 hours to reduce to paste consistency, then proceed with recipe. SHORTCUT: use 700 g passata (Italian pre-strained tomato puree) + cook 30 min to thicken before adding spices. CANNED tomatoes: 800 g whole peeled tomatoes, blend + cook 45 min. The PASTE version (recipe-canonical): fastest + most concentrated flavor + most accessible year-round. The fresh version: better summer-fresh character but 4× longer preparation. Choose based on time + tomato availability.
How long does it keep? +
Properly sealed jars in cool place: UP TO 12 MONTHS. Months 1-3: peak fresh-aromatic character. Months 4-8: PEAK FLAVOR (post-canning aging develops complexity). Months 9-12: still excellent, slight color darkening. Past 12 months: not recommended. APARTMENT TEMPERATURE: also 12 months but cool place better. Once OPENED: refrigerate, consume within 2 months. Storage tips: clean dry spoon, tight lid, dark place. Spoilage signs: bulging lid, fermentation bubbles, mold, off-smell — discard. The vinegar + salt + spices provide solid preservation system. Pro-tip: small-batch fresh = always-best quality.
How spicy is it? +
Recipe is MILDLY-SPICY but adjustable. The 2 g optional red hot pepper produces gentle background warmth. SPICIER versions: increase hot pepper to 5-10 g (substantial heat), add 1 tsp cayenne, add Worcestershire-style spice blend. MILDER (kid-friendly): omit hot pepper entirely, reduce mustard to 5 g (still flavorful). Heat sources: hot pepper capsaicin (long-lasting), mustard (front-tongue heat), garlic (brief). The recipe-canonical version: family-friendly mild-warmth. The CINNAMON + CLOVES (often surprising in ketchup): provide complex warming background — distinctive vs commercial brands. Modern preference: hotter ketchups available; recipe accommodates.
What goes best with it? +
Universal condiment pairs widely. CLASSIC: with French fries, hash browns, fried potatoes — most iconic pairing. MEAT: hamburgers, hot dogs, sausages, meatballs, grilled chicken. EGG DISHES: scrambled eggs, omelets, breakfast burritos. SANDWICHES: club sandwiches, BLT, grilled cheese addition. PIZZA SAUCE BASE: dilute slightly + add Italian herbs. SHAKSHUKA BASE: foundation for North African egg-stew. COCKTAIL SAUCE: mix with horseradish for shrimp cocktail. The HOMEMADE version: superior flavor + customizable + brand-quality at fraction of cost. Russian families: with pelmeni, fried potatoes, kotlety.
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