If you ask me there’s something inherently clever and oh-so-very satisfying in making your own condiments, which of course includes tomato ketchup.
If feeling clever isn’t enough, consider how when making something yourself, it’s custom. Artisanal. Your very own, made with your very own hands. If people knew how easy it was to make ALL your own condiments (did you see my post on 2-Minute Mayo…?) I’d bet many more would!
I came up with the recipe by altering Texas Barbecue Sauce which btw, you should also add to your repertoire. Seriously. Making your own condiments means customizing them to your liking. Full stop. In the case of ketchup the number one reason is you can go easy on the sugar. You can also add whatever hot stuff you like: whether it’s chipotle pepper sauce, sriracha, or other hot sauce. Just keep in mind who will be eating it and act accordingly – you don’t want to set people’s taste buds on fire. You could always add more at the table.
Make it once. Then really make it your own and customize it further! Why not! Some recipes I saw added garlic – which I purposely omitted. You could add it, in the last minute or so when sautéing the onions – which you should be sure to do as the flavour starts here. This sweetness is why you don’t need a lot of sugar. There’s only 1/4 cup in the recipe – which makes about 2 1/2 cups. I think next time, I’ll try adding some balsamic vinegar – perhaps when the onions are cooking. Some diced red bell peppers cooking with the onions would also add a lot to the flavour profile.
It’s as easy as 1, 2, 3:
- sautéing the onions
- adding remaining ingredients and cooking
The hardest part about the recipe… was not smudging the label! Go ahead, make your own. Your food deserves this~
- 1 TBSP olive oil
- 1 tsp butter
- 1 small onion, diced small
- 2 cups tomato passata (strained tomatoes in a jar)
- 1/8 cup water
- 1/4 cup packed brown sugar
- 1/8 cup Worcestershire sauce
- 1/8 cup red wine vinegar
- 1 - 2 tsp chipotle pepper sauce (or use your fave hot sauce)
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cayenne pepper
- Melt oil and butter in medium saucepan over medium heat; add onion and a sprinkle of salt - cook for about 5 minutes until soft, stirring occasionally.
- Add tomato passata and all remaining ingredients, then bring to a boil. Reduce heat to medium-low and simmer until reduced and thick, stirring occasionally, about 15 minutes.
- Taste the seasoning and adjust with more salt and pepper, if needed. Let it cool, then purée using your favourite appliance. Make a pretty label and store in the fridge in a glass container.
- *If pressed for time you could cook this, let it cool and store in the fridge - to purée the next day!