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