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. 


  1. I've never made ketchup but you have piqued my interest. Certainly I prefer homemade everything to store bought.

  2. I agree with you: there is nothing to lose. You gain by using the freshest ingredients and put in whatever ingredients you prefer. I am all in flavor of homemade anything.

  3. I am not a huge ketchup fan in general but I do like homemade ketchup much more than store bought--it just tastes better and fresher and I like controlling what goes in it. I love to stir curry powder in for extra flavor and kick. ;-)

  4. Fun! I've always wanted to make my own ketchup and I have no idea what I'm waiting for. I'm not a huge ketchup user, but I think this would be a great base for barbecue and other things. Thanks for sharing:)

  5. I love to make ketchup, you always know about the ingredients. And I love to make small portions, also from gooseberries or red currants. Canned it lasts very long

  6. I'm not much of a ketchup user either but I'm tempted to try this recipe. It looks so easy and it sounds like it might be right with just a little less sugar.

  7. Interesting. Homemade ketchup. I will have to try it.