5 Ingredient Quick Homemade Ketchup

Like knowing what’s in your food..so do we! Here is a very quick and simple recipe to make homemade Ketchup. The first time I made this we were clapping it was so good. My secret is I use all cherry tomatoes. I find you get a better-tasting Ketchup.‍

I’ve always grown way too many cherry tomato plants…every year. I can’t seem to stop myself. So when I can barely keep up with the harvest, I like to find ways to preserve it. I will make batches of this and freeze for later use!‍

INGREDIENTS:

• 1 cup tomatoes I used two big tomatoes and half a cup cherry tomatoes
• 2 teaspoons light brown sugar
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

INSTRUCTIONS:

• Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally.
• When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)

• Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.

Notes

• This recipe makes 1 cup of Ketchup.
• I only lightly cored the tomatoes, so there were a few seeds still remaining. If you want a more seed-free ketchup cut tomatoes and remove seeds before cooking.
• Also, I don’t like sweet ketchups so I add a little extra salt, if you like a milder ketchup I would recommend cutting the salt in half or a quarter.