Ketchup
By America's Test KitchenPublished on June 17, 2020
Time
45 minutes
Yield
Makes about 1 cup
Ingredients
1 (6-ounce) can tomato paste ½ cup distilled white vinegar 6 tablespoons sugar ¼ cup water 1 teaspoon table salt ¼ teaspoon dry mustard ¼ teaspoon onion powder ⅛ teaspoon garlic powder Pinch ground allspice
Before You Begin
When reducing the ketchup, make sure to occasionally scrape the bottom of the saucepan with a rubber spatula to prevent scorching. This recipe can be easily doubled.
Instructions
- Whisk all ingredients together in medium saucepan. Bring to gentle simmer over medium-low heat and cook, stirring and scraping bottom of saucepan occasionally, until mixture is thickened and measures about 1 cup, about 10 minutes.
- Strain ketchup through fine-mesh strainer set over bowl, pressing on solids to extract as much ketchup as possible; discard solids. Let cool to room temperature. (Ketchup can be refrigerated in airtight container for up to 1 week.)
Time
45 minutesYield
Makes about 1 cupIngredients
1 (6-ounce) can tomato paste
½ cup distilled white vinegar
6 tablespoons sugar
¼ cup water
1 teaspoon table salt
¼ teaspoon dry mustard
¼ teaspoon onion powder
⅛ teaspoon garlic powder
Pinch ground allspice
Ingredients
1 (6-ounce) can tomato paste
½ cup distilled white vinegar
6 tablespoons sugar
¼ cup water
1 teaspoon table salt
¼ teaspoon dry mustard
¼ teaspoon onion powder
⅛ teaspoon garlic powder
Pinch ground allspice
Ingredients
1 (6-ounce) can tomato paste
½ cup distilled white vinegar
6 tablespoons sugar
¼ cup water
1 teaspoon table salt
¼ teaspoon dry mustard
¼ teaspoon onion powder
⅛ teaspoon garlic powder
Pinch ground allspice
Why This Recipe Works
We set out to create a homemade, pantry-friendly version that would lend itself to some exciting smoky and spicy variations.
Before You Begin
When reducing the ketchup, make sure to occasionally scrape the bottom of the saucepan with a rubber spatula to prevent scorching. This recipe can be easily doubled.
Instructions
- Whisk all ingredients together in medium saucepan. Bring to gentle simmer over medium-low heat and cook, stirring and scraping bottom of saucepan occasionally, until mixture is thickened and measures about 1 cup, about 10 minutes.
- Strain ketchup through fine-mesh strainer set over bowl, pressing on solids to extract as much ketchup as possible; discard solids. Let cool to room temperature. (Ketchup can be refrigerated in airtight container for up to 1 week.)
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