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How To Make Your Own Balsamic Ketchup

Balsamic Ketchup

How to Make Your Own Balsamic Ketchup
I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. And then I found out it wasn’t available everywhere; it seemed the stores I frequent are not stores that carry it. Obviously, I had to try to make it myself. Obviously!

I adapted this balsamic ketchup recipe from Serious Eats’ Homemade Ketchup. Are you ready to make ketchup? Let’s get started!

Balsamic Ketchup IngredientsYou will need these things:

2 tablespoons of olive oil
1 chopped medium onion
1 minced garlic clove
1-28 oz. can of tomato puree
1/2 cup packed brown sugar
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves, for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves–of this, I am certain)
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

Saute OnionsHeat the oil in a medium saucepan over medium heat. Add the onion and saute until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds.

Ketchup SimmeringAdd the tomato puree, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper to the saucepan and stir. You need to be stirring it or the tomato sauce will bubble and gurgle and spatter all over your stove. No one wants that! Bring to a boil, then reduce heat to low. Partially cover to prevent aforementioned spattering and simmer for about an hour (or until mixture has thickened to the consistency of ketchup).

Puree Ketchup with Immersion BlenderUse an immersion blender to puree the ketchup until smooth. Alternately, you can dump the contents of the saucepan into your blender or food processor and puree it that way.

Balsamic Ketchup with Sweet Potato FriesEat your ketchup. Eat it with fries! Eat it with tater tots! Homemade ketchup is much more tomato-y than the kind you buy; the addition of balsamic vinegar gives this ketchup a depth of flavor you don’t get in regular ketchup. It goes well with just about anything, but we really liked it with sweet potato fries.

Making your own ketchup was an amazing, rewarding experience, right? And now you’re ready to make more condiments, yes? Try making your own mustard or whipping up some mayo with Julie from Burnt Carrots.

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32 Comments

  • Reply
    Leslie
    February 28, 2012 at 10:32 am

    I really should try homemade ketchup because the store-bought leaves me cold and is way too sweet. This looks like the perfect recipe to start with (although your chipotle ketchup might have to be my first…) Love this sweet potato fries. Have you ever tried them with aioli?

    • Reply
      The Type A Housewife
      February 28, 2012 at 4:08 pm

      I do like the bottled ketchup, but after I started making my own, I really began to notice the sweetness and lack of anything even resembling the flavor of tomatoes. I still eat it, but I definitely prefer homemade. And it’s so easy too!

      I am not a fan of aioli. 🙂 I think it’s the fact that it’s in the mayo family that puts me off!

  • Reply
    The Mrs @ Success Along the Weigh
    February 28, 2012 at 11:55 am

    Gee and here I am with a brand new immersion blender just lookin’ to get dirty! 🙂

    • Reply
      The Type A Housewife
      February 28, 2012 at 4:06 pm

      Immersion blenders are seriously the best kitchen invention of the past decade. Or whenever they were invented. I don’t know! But they’re great. My regular blender broke and I didn’t even replace it because between the immersion blender & the food processor, I didn’t need it.

  • Reply
    CulinarilyCourtney
    February 28, 2012 at 3:09 pm

    When I heard that Heinz was coming out with balsamic ketchup I thought it sounded delicious (also, it would allow me to indulge my love for ketchup and still look like a fancy grown-up haha). I have yet to try it from the store, but this recipe looks fun to make and obviously a lot fresher than the stuff in the bottle!

    • Reply
      The Type A Housewife
      February 28, 2012 at 4:03 pm

      Yeah, I heard it was being rolled out on Facebook first (so you’d have to mail order it) and then it would be in some stores. I think that was supposed to be in November? And I still haven’t seen it anywhere! So 😛 to them, I just made it myself.

  • Reply
    Raquel @ Ovenmitts Vegan Blog
    February 28, 2012 at 9:39 pm

    I’ve never thought of making my own ketchup! And this balsamic variety sounds lovely. Next time we run out, this is what I’ll whip up 🙂

    • Reply
      The Type A Housewife
      February 29, 2012 at 8:07 am

      I hope you like it! My husband refuses to eat the bottled kind, but he loves homemade–you can actually taste the tomato in it!

  • Reply
    Stephanie @ henry happened
    February 29, 2012 at 9:51 am

    Definitely pinning this! I’ve been meaning to make my own … someday! With balsamic I bet this is awesome!

    • Reply
      The Type A Housewife
      February 29, 2012 at 8:26 pm

      Before I started making it myself, I had been meaning to for sooooo long. And then I regretted waiting because it was super, super easy.

  • Reply
    Katie
    February 29, 2012 at 10:57 am

    who knew it was that easy? If it weren’t for the brown sugar I would totally try it (sugar = no good with Paleo eating)

    • Reply
      The Type A Housewife
      February 29, 2012 at 8:25 pm

      And that is why I could never do paleo–I love my sugar! 🙂 You have more will-power than I do.

  • Reply
    Brenda Williams
    February 29, 2012 at 7:03 pm

    Sounds amazing! Love the photos!!! Those fries are wonderful too!

    • Reply
      The Type A Housewife
      February 29, 2012 at 8:15 pm

      The fries are frozen! 😀 We went to BJ’s this weekend and my husband insisted on buying three massive (26 serving-size!) bags of fries there. So I think we will be having fries with every meal for the next few months.

  • Reply
    [email protected] eco friendly homemaking
    February 29, 2012 at 8:57 pm

    Wow I haven’t heard about this. I agree it sounds really good though.

    • Reply
      The Type A Housewife
      March 1, 2012 at 8:28 pm

      Yeah, it was in the news a few months ago that they were coming out with this ketchup and I got all excited, but couldn’t find it! At least it gave me the idea to make my own.

  • Reply
    RJ
    March 1, 2012 at 12:48 am

    This looks SO good!!

  • Reply
    Audrey
    March 1, 2012 at 3:03 pm

    I have never made my own ketchup. I do however love making my own salad dressings.

    • Reply
      The Type A Housewife
      March 1, 2012 at 8:18 pm

      Oh, I love making salad dressing too! It tastes so much better than the bottled kind.

  • Reply
    Kim of Mo'Betta
    March 2, 2012 at 9:20 pm

    mmmm, you had me at ‘balsamic’! I could almost drink the stuff! I need to try this.

    • Reply
      The Type A Housewife
      March 4, 2012 at 12:15 pm

      I’m not a big vinegar fan, but I do like balsamic, especially when it’s reduced. And of course, now I love it in ketchup. 🙂

  • Reply
    Toni @ Red Carpet Mama
    March 5, 2012 at 9:30 am

    That sounds so yummy. I am a huge fan of balsamic vinegar so I am guessing I would love this!

    • Reply
      The Type A Housewife
      March 5, 2012 at 4:19 pm

      Yes, if you love balsamic vinegar, you will love the flavor of this ketchup!

  • Reply
    Marina
    January 27, 2013 at 1:05 am

    Can you store this ketchup just like store bought? I wonder how long it keeps for. :O

    • Reply
      Kiersten
      January 28, 2013 at 9:23 am

      No, it definitely doesn’t keep as long as the store-bought kind! I usually divide my batches into a few small freezer bags or bowls; I keep some in the fridge to use within a week, and the others I freeze. It’s not as convenient as the bottles you buy, but it tastes better so it’s worth it to me. 🙂

      • Reply
        Marina
        February 24, 2013 at 12:05 am

        Thanks for being so responsive! 🙂

  • Reply
    Scott
    May 10, 2013 at 8:27 am

    Looking forward to trying this recipe! I would suggest using a Balsamic with much more age to it than 4 years, look for Balsamic aged at least 12 or more years, age makes the Balsamic sweeter in taste, thicker in texture and darker in color.

  • Reply
    Shannon
    June 11, 2013 at 3:22 pm

    I just tried a sun-dried tomato ketchup recipe that was a disaster (yeah, that cup of apple juice to 1/2 cup sun-dried tomatoes was a dead giveaway but I went on with it anyway…might be able to turn it into some sort of bbq sauce). Had to make up for it by whipping up a batch of this/your balsamic ketchup, which always makes everyone happy. We prefer it slightly less sweet so I don’t pack the brown sugar, just loosely scoop it. Delicious! Sometimes I split a batch and add a little chipotle pepper in adobo sauce to half (now I need to go look at the cranberry ketchup). Every time I make this, I wonder why I don’t ALWAYS have homemade ketchup in the house. Yum!

    • Reply
      Kiersten
      June 13, 2013 at 7:41 am

      I agree–homemade ketchup is the best! 🙂 I’m glad your family enjoys this recipe. The cranberry ketchup is definitely different than the traditional kind, but we love it, especially on sweet potato fries.

  • Reply
    Wade H.
    October 1, 2013 at 6:31 pm

    Will definitely be trying this out. I’m going to try sealing it in jars (pint) to see how it stores that way. Freezing it just doesn’t sound appealing to me; I had visions of it separating or something horrible…Anyway, the recipe sounds fantastic!!! Thanks!!

    • Reply
      Kiersten
      October 2, 2013 at 9:36 pm

      I freeze homemade ketchup all the time without issue–it doesn’t separate, I promise. 🙂 If you’re canning the ketchup, I’d look for a recipe that’s specifically meant to be canned. I don’t know all that much about canning, but I think acidity levels need to be pretty precise to can things safely.

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