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Homemade Ketchup

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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.

Directions

Yields about 1 and 1/2 cups ketchup

1.

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

2.

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

3.

When done, blend using immersion blender.