How to Make Ketchup at Home with Home-grown Tomatoes?

Do you know that a 20-ounce bottle of store-bought ketchup contains two-thirds of a cup of sugar and has only 20% of the real tomatoes? That's a lot of sugar and only a few fresh tomatoes!

Then why not shift to a healthier and more flavorful option made purely using your home-grown tomatoes with no preservatives? Yes, homemade ketchup! Do you know how to make ketchup at home?

This guide is your guide to making homemade ketchup using your garden-grown tomatoes. Furthermore, you'll get some secret tips on how to grow the best tomatoes. And yes, we'll also prepare you to encounter the most common problems. So, let's say goodbye to store-bought ketchup and make your homemade ketchup!

Top 3 Reasons to Prefer Fresh Tomatoes Over Canned Ones

When deciding the right tomatoes from home-grown or canned ones for homemade ketchup, the home-grown ones always win the show. But why? Here are the top three reasons that make them the best choice.

1. Zero Preservations

The key difference between the two is the use of preservatives. Home-grown tomatoes are free from any preservatives.

2. No Artificial Colors

Home-grown tomatoes do not have artificial colors added, unlike canned tomatoes, which may contain artificial colors, leading to many health issues.

3. No Corn Syrup

The reason why commercial canned tomatoes are a little sweet is because they contain a sweetener called fructose corn syrup. This unhealthy additive can lead to obesity and many other health problems.

You can achieve the same or even more enhanced sweet taste by adding natural sweeteners like honey, organic cane sugar, maple syrup, or even brown sugar.

Does the Selection of Tomatoes Matter for Homemade Ketchup?

Do all the tomatoes hold the same flavor and can give the same texture to your homemade ketchup? No way! Know that tomatoes come in various flavors and each flavor is more enhanced.

For instance, Roma VF is found to be the best for processing due to its superior growth and quality, making it an ideal choice for your homemade ketchup.

Some of the best tomato varieties for ketchup include the following:

• Roma VF
• San Marzano
• Opalka
• Amish Paste
• Jersey Devil
• Heidi
• Mom's Paste
• Viva Italia

Want tips for growing the best tomatoes at home? Sometimes garden-grown tomatoes don't reach their full potential and are lacking in their taste. If you are facing the same problem, follow the tips mentioned below, and you'll be amazed at the results.

• Irrigation Systems: Provide a steady but consistent water supply to your tomato plants. For this, use the best irrigation systems with the right irrigation kits to provide targeted water specifically to roots, preventing overwatering and fungal diseases.
• Home Gardening: Remember that tomatoes grow better in well-drained and fertile soil. And for this, opting for raised beds is the matchless choice. They don't just enhance the soil drainage but also reduce soil compaction.

Pro Tip: Keep your tomato plants 18–24 inches apart. Doing this can help them grow to their fullest.

How to Make Ketchup at Home? 2 Different Ways

Now that you've selected the right tomatoes let's move on to the main question: "How do you make ketchup at home?" We've come up with the two most authentic yet best recipes that are not just easy to make but also finger-licking good. So, let's dive into both recipes.

1. The Authentic Cooked Version

Before we proceed with the recipe, let's review the ingredients you need to make the authentic cooked version of ketchup at home.

List of Ingredients

• 1kg fresh tomatoes, preferably Roma VF (plum) or San Marzano
• 1 medium-sized onion
• 4 medium-sized garlic cloves
• ¼ cup water
• ¼ cup brown sugar (or according to your taste)
• ⅓ cup distilled white vinegar
• ½ tsp salt
• ⅛ tsp black pepper
• ⅛ tsp cinnamon powder
• ⅛ tsp mustard (ground)

Steps to Follow

• Step 1: Wash and peel all the tomatoes. Cut them in half and remove all the seeds.
• Step 2: Cut all the tomatoes into small chunks and finely chop the onion and garlic.
• Step 3: Take a large pot and add all three veggies to it. Remember to add a little water.
• Step 4: Cover the pot, turn the stove on, and let it cook for 20 minutes on medium-low flame to bring it to a boil.
• Step 5: Blend the mixture with a blender once the tomatoes and onions are entirely soft.
• Step 6: After blending the mixture, pour it back in the same pot.
• Step 7: Add vinegar, salt, brown sugar, black pepper, cinnamon.
• Step 8: Let it boil and then simmer for 25 minutes until thickened.
• Step 9: Turn the flame off when you get the desired thickness in the ketchup. And it's done.

Yes, it's that simple!

2. The No-Cook Quick Version

For those who are short of time and want a simpler yet faster process, the no-cook quick version is for you. Despite the short preparation time, this recipe still gives you a taste that's no less than the cooked version. So, let's explore how to make ketchup at home with a no-cook method.

List of Ingredients

• ½ kg fresh tomatoes
• Water (for desired consistency)
• ⅛ tsp garlic powder
• ¼ tsp onion powder
• ¼ cup white vinegar
• ⅛ tsp salt
• ⅛ tsp black pepper
• Maple syrup or any other preferred sweetener (according to taste)

Steps to Follow

• Step 1: Wash the tomatoes and peel them off.
• Step 2: Cut them in half and remove all the seeds.
• Step 3: Put them into a countertop blender and make a smooth paste.
• Step 4: Add garlic powder, onion powder, white vinegar, salt, black pepper, and maple syrup, and turn the blender on again until you get an extremely smooth puree.
• Step 5: Check the consistency and add water according to it.

Your non-cook homemade ketchup is ready to serve.

The Best Preservation Techniques

Preservation demands the same level of attention as the preparation method. That's because storing your homemade ketchup properly allows you to enjoy the same freshness, taste, and richness for weeks or even months. In short, it can increase the shelf-life of your ketchup. So, follow the DIY methods to ensure your homemade cooked or no-cooked ketchup is safe to eat.

1. Canning

• Before you put your ketchup in the refrigerator, you need to can it. To do this, sterilize airtight containers.
• Now pour ketchup into jars but leave a half-inch headspace to prevent overflowing.
• Place the lid and airtight all the jars.

2. Short-term Preservation (For Small Batches)

If you want to store ketchup for a short term, place the airtight jars in the refrigerator. It can retain its taste and freshness for 2–3 weeks.

3. Long-term Preservation (For Large Batches)

For all the large batches, it's recommended to freeze the ketchup in containers. Freezing can increase the shelf life to 4–6 months.

Troubleshooting Common Problems

Not only beginners but also experienced ones can also face a few challenges. Knowing how to troubleshoot these common problems can help you save your batch.

1. Fixing Runny Ketchup

If your ketchup is runny, simmer it for an extended period until you get the desired thickness.

2. Balancing Flavors

If your homemade ketchup is too acidic, balance it by adding a bit more sugar or your preferred sweetener. While for too-sweet ketchup, adding a splash of vinegar can balance the taste.

3. Preventing Separation

Blending is the key to preventing the separation of both liquid and solid ingredients. Blend the mixture thoroughly until it has a smooth texture. For best results, strain the mixture to remove any solid bits, as these are the main reasons for separation.

Final Thoughts

Undoubtedly, making ketchup at home with home-grown tomatoes is satisfying and delicious. Whether you follow the cooked version or a no-cook quick recipe, both are unbeatable in taste and freshness. But know that the taste of your ketchup relies heavily on the quality of tomatoes. For this, Roma VF and San Marzano are the best choices!

Wait, your garden-grown tomatoes don't taste perfect, or do you need to achieve a bountiful tomato harvest? DripWorks has top-notch drip irrigation equipment and supplies to solve all your gardening problems. So, you will enjoy the best homemade ketchup using the most flavorful tomatoes.