Homemade Tomato Ketchup

Ketchup LDOne of the mother sauces, ketchup has roots in many cultures and it was always home made.

I’ve streamlined this by draining and pureeing canned tomatoes. You’ll need 2 – 28oz/796 mL tins of whole Product of Canada canned tomatoes.  Break them apart with your hands, removing seeds if you wish. Transfer them to a colander, let drain over a bowl; reserve the juice for another use and puree the tomatoes.  The reason I don’t recommend buying ‘passata’ is simply because I’ve never seen one that is made in Canada from our rich, flavourful tomatoes.

  • 3 cups (750 mL) tomato puree
  • ½ cup (75 mL) cider vinegar
  • 1 tbsp (15 mL) pickling spice
  • 1 star anise (optional) 
  • 3 – 4 whole allspice (optional)
  • 1 cinnamon stick, broken into chunks
  • 1 tsp (5 mL) red pepper flakes
  • ½ cup (125 mL) well packed brown sugar
  • Salt, to taste

In a heavy saucepan combine the puree and cider vinegar. Tie all the spices together in cheesecloth to make a small spice bag. Add to the mixture. Place over medium-high heat and bring to a boil. Cook, uncovered for 10 – 12 minutes or till beginning to really thicken. Add the sugar, return to a simmer and continue to cook till thick. Remove spice bag; taste and add salt as needed, stirring well.

Transfer into clean glass jars. Refrigerate till serving.

Makes about 3 cups (750 mL).

#CanadaISfood #ShopLikeACdn

Print Friendly, PDF & Email

Related Recipes

Many Salads, One Recipe

Having a basic recipe at your fingertips in the kitchen makes life so much easier. This 100% Canadian vinaigrette is one that lends itself to countless variations for your summer salads. Always begin with a natural sweetener to balance the acid – maple syrup, apple butter even a squirt of local honey.  Our Shop Like […]

Garden Pesto

This vibrant herb pesto is dairy-free and nut-free, almost reminiscent of an Argentinian chimichurri sauce, but with less tang, allowing the herbs to shine! By pulsing the herbs together and not over-mixing, you maintain a vibrant green colour.  Use it as a base for a fresh tomato salad or toss it with freshly cooked pasta.   […]

Peppery-spiced Steak with Southwestern Ontario Summer Sauté

Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either with a Cajun spice mix or one you make in your own […]

Food Day Canada placeholder image

Tangy Herb Potato Salad with Asparagus

Atlantic Canada grows amazing potatoes…that’s why much of Agriculture and Agri-Food Canada’s research is done there. This recipe, one provided by Taste of Nova Scotia, uses some of the finest ingredients of the Province.  2 + 1/2 kg baby or fingerling potato 14 asparagus spears, cut into small angular pieces 2 tsp. grainy Dijon 2 […]