This balsamic ketchup is a little bit sweet, a little bit savory, and a whole lot of delicious. And it's easy to make in just 15 minutes!
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. And I have to say, I think it's a fantastic success. Are you ready to make balsamic ketchup? Let's get started!
The Ingredients
You will need these things to get started:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 (28 oz) can tomato puree
- ½ cup packed brown sugar
- ¼ cup balsamic vinegar
- 1 tbsp tomato paste
- ½ tsp kosher salt
- ½ tsp ground mustard
- ⅛ tsp ground cloves, for that certain je ne sais quoi (yes, the "quoi" in ketchup is cloves—of this, I am certain)
- ⅛ tsp allspice
- ⅛ tsp cayenne pepper
How to Make Balsamic Ketchup - Step by Step
Start by heating some olive oil in a saucepan over medium heat. Add the onion and sauté until they are soft and just beginning to brown. This should take about 8 minutes, stirring occasionally. Add some minced garlic and cook for an additional 30 seconds, until nice and fragrant.
Add tomato puree, brown sugar, balsamic vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper to the saucepan and stir it all together. You need to be stirring it constantly or the tomato sauce will bubble and gurgle and spatter all over your stove. No one wants that!
Bring the ketchup mixture to a boil, then reduce heat to low. Partially cover to prevent spattering and simmer the ketchup for about an hour, or until the mixture has thickened to the consistency of ketchup!
Use 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.
And you are ready to eat your ketchup. Eat it with fries! Eat it with tater tots!
Homemade ketchup is much more tomato-y than the kind you buy at the store; 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 wedges.
Making your own ketchup was an amazing, rewarding experience, right? And now you're ready to make more condiments, yes? Try whipping up some vegan mayo next!
Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion medium, chopped
- 1 clove garlic minced
- 28 oz tomato puree canned
- ½ cup brown sugar packed
- ¼ cup balsamic vinegar
- 1 tbsp tomato paste
- ½ tsp kosher salt
- ½ tsp ground mustard
- ⅛ tsp ground cloves for that certain je ne sais quoi (yes, the "quoi" in ketchup is cloves - of this, I am certain)
- ⅛ tsp allspice
- ⅛ tsp cayenne pepper
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds.
- Add 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).
- Use 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.
- Eat your ketchup!
Leslie says
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?
The Type A Housewife says
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!
The Mrs @ Success Along the Weigh says
Gee and here I am with a brand new immersion blender just lookin' to get dirty! 🙂
The Type A Housewife says
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.
CulinarilyCourtney says
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!
The Type A Housewife says
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.
Raquel @ Ovenmitts Vegan Blog says
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 🙂
The Type A Housewife says
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!
Stephanie @ henry happened says
Definitely pinning this! I've been meaning to make my own ... someday! With balsamic I bet this is awesome!
The Type A Housewife says
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.
Katie says
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)
The Type A Housewife says
And that is why I could never do paleo--I love my sugar! 🙂 You have more will-power than I do.
Brenda Williams says
Sounds amazing! Love the photos!!! Those fries are wonderful too!
The Type A Housewife says
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.
[email protected] eco friendly homemaking says
Wow I haven't heard about this. I agree it sounds really good though.
The Type A Housewife says
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.
RJ says
This looks SO good!!
The Type A Housewife says
Thank you! 🙂
Audrey says
I have never made my own ketchup. I do however love making my own salad dressings.
The Type A Housewife says
Oh, I love making salad dressing too! It tastes so much better than the bottled kind.
Kim of Mo'Betta says
mmmm, you had me at 'balsamic'! I could almost drink the stuff! I need to try this.
The Type A Housewife says
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. 🙂
Toni @ Red Carpet Mama says
That sounds so yummy. I am a huge fan of balsamic vinegar so I am guessing I would love this!
The Type A Housewife says
Yes, if you love balsamic vinegar, you will love the flavor of this ketchup!
Marina says
Can you store this ketchup just like store bought? I wonder how long it keeps for. :O
Kiersten says
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. 🙂
Marina says
Thanks for being so responsive! 🙂
Scott says
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.
Shannon says
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!
Kiersten says
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.
Wade H. says
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!!
Kiersten says
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.