home grown ketchup

Today is the day… The burwell general store monthly recipe swap, and this months challenge was both obvious and easy for me to put a SOLE spin on. The Dilworth Hotel tomato pudding, was screaming cheese please! .. and so the  ketchup project was born. I have done a lot of canned tomato sauces and soups before but today and I decided to process up a batch ketchup with some of my summer harvest of whole frozen tomatoes, the stocks of which are now running low (good thing I have 18 tomato plants happily growing inside) and what better way to edge last years abundance into this seasons decadence! Gourmet home grown home made tomato ketchup. What a treat.

This is nothing like heinz ketchup at all, what it is however is tomato-y and lovely, fresh and just a little spicy, with a nice acidic kick, a sauce perfect for dipping, dunking and slathering.

Here is the inspiration for today’s challenge:

And here is how I made 2 pints of ketchup:

In a deep bottomed oven safe pot warm:

1/3 cup of olive oil

2 medium onions chopped

4 cloves of garlic chopped

cook until transparent then add:

about 12 roma tomatoes

1 small can of tomato sauce

1 small tin of tomato paste (haven’t gotten around to making that myself yet it it was store bought)

1/2 cup of cane sugar

1 cup of vinegar (I used half apple cider 1/2 malt)

Add a cheese cloth spice bouquet containing:

2 bay leafs

6 whole all spice

6 whole cloves

1 tbsp chilli flakes

1 tsp cayanne

1 tsp coriander

2 tsp celery seeds

4 pieces of cinnamon stick

Tie bundle and let the works cook down covered over medium heat for about 30 minutes.

Remove bouquet and using an immersion blender zip up the sauce to desired consistency.

Allow sauce to cook in a 350° oven for 30-60 minutes which will allow the sauce to darken and thicken.

Pour hot contents into sterilized jars and keep refrigerated. These should keep for 6 months … but likely they will be long gone before that! I see french fries in your future.


grilled cheese + home grown ketchup = happy day

check out the rest of the recipe swap bloggers:



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24 Responses to “home grown ketchup”

  1. Sounds delicious! I have to try making my own ketchup!

  2. What a happy day indeed!!! That looks like such a perfect ketchup recipe and that grilled cheese is divinity itself. Great swap. Yum!

  3. This looks delicious. I found a homemade ketchup recipe that we just loved last year. I can hardly wait for fresh tomatoes this summer to make some more!

  4. I looooove it!!!! As soon as tomatoes come in here in SoCal, I’m trying this. What a reverent take on the original recipe!

  5. fantastic! wow! that ketchup looks perfect! I’ve never made it , but would love to try!

  6. I made my own ketchup last summer for the first time and now I’ll never go back to buying it! I love your version– looks so bright and fun! Plus you totally won my heart with the grilled cheese sandwiches…. I seriously eat a grilled cheese sandwich almost every night for dinner. 🙂 What a great contribution to the swap!

  7. I’ve never made ketchup and yours looks so good. Your grilled cheese is also awfully tempting:) Nice job for the swap!

  8. My daughter is a ketchup fiend…ketchup on everything. She moved into her own apartment (finally) after working for a year after graduation and I was free to rid my home of that product I had come to hate…she ruined such perfectly good food with a dose of ketchup.

    But now…oh yes I can see myself becoming a fiend over this…and the idea with grilled cheese is perfect. GREAT swap!

    • Too much of a good thing can be bad indeed! We are having a similar experience at my house with hot & sour soup right now!

      I have tried twice to comment on your lovely salad.. and I keep getting failure connection messages.

      I was green with envy over your tomatoes magically arriving at your door! lucky.

  9. oh dear, now I have ketchup on the brain! I love the stuff but have never tried it with grilled cheese, nor have I ever made my own! It sounds too good to be true. If I made my own ketchup, will the bottled variety ever be worth eating again?

    • Ha ha, seems to be lots of folks wondering just that! I think that this home made stuff is lovely, but it is very different than the store bought, way less sweet, and more rich and tomato-E. I still like the organic varieties we have been buying for a while made by Simply Natural.. I guess the difference is akin to grainy gourmet mustard vs. straight up yellow mustard… Some times your in the mood for indulgent, some time straight up old school works just fine!

      I certainly recommend trying to make some, it’s no big deal and soooo worth all the effort!

  10. My best friend’s mom in Serbia grows heirloom tomatoes and makes ketchup every year. She sent me her recipe, but i have never attempted to make it, even though I had a chance to taste it and it was amazing. We don’t use a lot of ketchup, but for the few times we do, I think it would be better to make it from scratch. I will add your recipe to the list – it is about time I delve into the homemade stuff:)

  11. Oh my goodness your grilled cheese looks good…I could eat 1 or 2 of them, and I just ate dinner 🙂 Your ketchup sounds so flavorful with all the lovely spices you put in it!

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