Homemade tomato ketchup

This easy homemade ketchup will store in the fridge for up to a month.

Credit: Mary Makes It Easy

• makes

  1 cup

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• ⅔ cup (one 156 ml can) tomato paste
• 1½-3 tbsp (30–60 ml) apple cider vinegar, divided
• 1½-3 tbsp (25–50 g) brown sugar, divided
• ½-¾ cup (125 ml–187 ml) water, divided, plus more if needed
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp mustard powder
• ¼ tsp celery salt
• ¼ tsp cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground allspice
• Kosher salt

Instructions

1. Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 1½ tbsp each of cider vinegar and brown sugar and ½ cup of water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, cloves, allspice and salt.
2. Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
3. Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.