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Ketchup

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sauces & condiments•american•vegan, gluten-free
90 minutes•about 3 cups•

Ingredients

  • 8 ounces yellow onion – chopped (~1.5 medium yellow onions)
  • 2 cloves garlic – chopped
  • 28 ounces canned whole peeled tomatoes
  • 3 tablespoons tomato paste
  • 1/2 cup light brown sugar – packed
  • 1/2 cup distilled white vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
Ketchup

Instructions

  1. 1.

    Chop the yellow onion and garlic.

  2. 2.

    Combine the canned whole peeled tomatoes with their juices, tomato paste, light brown sugar, distilled white vinegar, kosher salt, ground mustard, ground allspice, ground cloves, ground cinnamon, black pepper, cayenne pepper, onion, and garlic in a nonreactive pot.

  3. 3.

    Bring to a gentle simmer over medium heat, then reduce to medium-low and cook uncovered, stirring occasionally, until the onion is very soft and the mixture lightly coats a spoon, 45–55 minutes.

  4. 4.

    Blend the hot mixture carefully with an immersion blender (or in batches in a countertop blender) until completely smooth, 1–2 minutes.

  5. 5.

    Push the puree through a fine-mesh strainer back into the pot, discarding any solids left in the strainer for a silky texture.

  6. 6.

    Return to a gentle simmer over medium-low and cook, stirring more frequently to prevent sticking, until thick, glossy, and a spoon dragged across the surface leaves a brief trail, 15–25 minutes.

  7. 7.

    Taste and adjust salt if needed; the ketchup should be bright, sweet-tangy, and warmly spiced.

  8. 8.

    Let cool to room temperature, 30–40 minutes, then transfer to a clean jar or bottle.

  9. 9.

    Refrigerate until fully chilled and flavors meld, at least 4 hours. Store refrigerated for up to 1 month.

Ketchup is a smooth, thick, sweet-tangy tomato condiment with warm background spices that make burgers, fries, and countless snacks pop. Its texture is velvety from long simmering, blending, and straining, and its flavor balances tomato richness, cane sugar sweetness, and sharp vinegar. Subtle notes of mustard, clove, and cinnamon give it a gentle warmth without overshadowing the tomato core.

Though tomato ketchup is now most associated with the United States, the word traces back to Southeast Asian and Chinese sauces like kê-tsiap—originally a fermented, savory condiment. British cooks adapted the idea in the 18th century to make mushroom, oyster, and walnut ketchups. The tomato-based version rose to prominence in the 19th century, particularly in America, where commercial producers standardized the sweet-and-sour profile using vinegar and sugar as natural preservatives.