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Homemade Ketchup


This recipe works perfectly in any recipe that calls for ketchup, or simply as a dip. Note that if you don’t use kosher l’Pesach vinegar, you won’t be able to achieve the exact taste of year-round ketchup. Double and triple this recipe so you don’t have to go through the trouble time and time again when you come across a recipe that calls for ketchup. Store in the fridge and use as needed.


Yields about 1 and 1/2 cups ketchup


Mix all ingredients together in a small saucepan. Allow to simmer over medium-low heat for 2 hours.


If your family doesn’t use peels, simply remove the peels from the tomatoes after an hour of cooking. They should slide right off.


When done, blend using immersion blender.