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.
