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.
Homemade Ketchup
Recipe By Chanie Nayman
- Cooking and Prep: 2 h
- Serves: 24
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No Allergens
Ingredients (7)
For the Ketchup
Start Cooking
Make the Ketchup
Yields about 1 and 1/2 cups ketchup
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Mix all ingredients together in a small saucepan. Allow to simmer over medium-low heat for 2 hours.
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If your family doesn’t use peels, simply remove the peels from the tomatoes after an hour of cooking. They should slide right off.
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When done, blend using immersion blender.
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Vinegar?
Hi, You mention that if you don't use the vinegar, it will come out different. I don't see vinegar as one of the ingredients though...Replies:
Hi! Vinegar is not one of the ingredients, it is just mentioned that it won't be the same as the classical ketchup. If you use vinegar you could add it, if you'd like.
Please
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Vinegar?
Hi, You mention that if you don't use the vinegar, it will come out different. I don't see vinegar as one of the ingredients though...Replies:
Hi! Vinegar is not one of the ingredients, it is just mentioned that it won't be the same as the classical ketchup. If you use vinegar you could add it, if you'd like.
