Homemade Ketchup

  • Serves

    makes About 1 1/2 Cups


A tangy, fresh-tasting ketchup is easy to make at home. This recipe first appeared in our June/July 2013 issue with Curtis Stone's article The Heat Down Under.


  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 small onion. minced
  • 1 (6 oz.) can tomato paste
  • 1 12 tbsp. smoked paprika
  • 1 12 cups tomatoes, roughly chopped
  • 34 cup apple cider vinegar
  • 12 cup dark brown sugar
  • 14 cup Worcestershire sauce
  • 14 cup water
  • Salt and pepper


Step 1

Heat the olive oil in a 4-qt. saucepan over medium-high heat. Add the garlic and onion; cook until golden, about 7 minutes. Add the tomato paste and smoked paprika; cook, stirring, until slightly caramelized, about 2 minutes.

Step 2

Purée in a blender along with the chopped tomatoes, apple cider vinegar, brown sugar, Worcestershire sauce, salt, pepper, and water, until smooth. Return to saucepan and bring to a simmer; cook until reduced by half, 35-40 minutes.

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