Tuesday, July 26, 2016


Patience. The key ingredient to making ketchup is patience. Other than that, it is a breeze to make. The recipe can be found in Curtis Stone's book What's for Dinner, or here.  You may note that the recipe is part of a meat loaf and mashed potatoes meal, but with the temperatures hitting triple digits, I'm not about to turn on the oven or make a heavy meal. We'll just have to use the ketchup on grilled hamburgers or hot dogs. 

Frankly, I was a bit skeptical about the value of making home-made ketchup. Perfectly fine brands of ketchup are available for purchase at reasonable prices, so is it worth it to make your own?   
At first, I was doubtful, but a quick glance at the ingredient list convinced me that if I didn't like the result as ketchup, it would make a terrific base for barbecue sauce, so I had nothing to lose. 

The main ingredient is fresh tomatoes. They are cut into quarters and pureed in a blender. No need to peel or seed them. Saute minced onions, mix in the readily available ingredients, bring to a boil, then simmer.  Next, the waiting. Except for the occasional stirring, you wait...and wait...and wait. 

The only deviation I made from the instructions was to use an immersion mixer at the end to get a smoother texture. 

The finished result is very tasty, but I won't be using it in place of ketchup. Maybe I'm a creature of habit and too used to Heinz. As I mentioned before, it seemed like a good base for a great barbecue sauce and it would be a wonderful sauce for the meatloaf. As a ketchup, it was too sweet for my tastes and it might have benefited from even more simmering to thicken it up a bit.  

It's potluck week over at I Heart Cooking Clubs. This means that member bloggers will be posting their tasty recipes from Curtis Stone and other chefs featured at IHCC. Check it out.