Updated: Feb 29
A post from 2nd Aug 2015. I know that going down to a grocery store and grab yourself a bottle of tomato ketchup is way easier than homemade. But following after the controversy of having "high fructose corn syrup" in the majority tomato ketchup brands, I decided to make it homemade. I do not wanna touch on how unhealthy high fructose corn syrup is, that's for another day.
I am using canned tomatoes as the tomatoes are canned at their peak of freshness. Unless you have a garden of roma tomatoes, go for high quality canned tomatoes. I love mixing up with some cherry tomatoes as those add another depth of flavors. As I was making this homemade tomato ketchup, I thought, why not make it fully vegan? So here it is, homemade vegan tomato ketchup. Once you start using this, you will never go back to those store-bought ones.
(Make 1 Cup)
Whole Roma Tomatoes Canned Preferable San Marzano, 14oz
Fresh Cherry Tomatoes Preferably Organic, 350g
Shallot Finely Minced, 1
Garlic Finely Minced, 1 Clove
Brown Cane Sugar, 1/8 Cup
Dijon Mustard, 1/4 TSP
Clove Powder, Pinch
All Spice Powder, 1/4 TSP
Ginger Powder, 1/4 TSP
Red Bell Pepper Finely Diced, 1/2
Cinnamon Powder, Pinch
Cayenne, 1/8 TSP
Smoked Paprika, 1/8 TSP
Apple Cider Vinegar Preferably Organic, 2 TBSP
Agar Agar Powder, 1/8 TSP + 1/8 TSP Water
Sea Salt, 1/4 TSP
Cast Iron Skillet
Strainer Lined With Cheese Cloth
In a blender, add canned and fresh tomatoes.
Blitz until well combine and smooth.
Place a strainer over a large bowl.
Line the strainer with cheesecloth.
Pour the tomatoes over the strainer.
Use the back of your spoon to press out as much liquid as possible.
in a sauce pot over medium heat, add the tomato juice, shallot, garlic, sugar, mustard, clove, allspice, ginger, bell pepper, cinnamon, cayenne and paprika.
Stir well to combine.
Bring it up to a simmer.
Turn the heat down to low.
Allow cooking for 1 hr.
Stir every 10 mins to ensure no burning at the bottom.
At the last 10 mins mark, the mixture should reduce down to a paste.
Add in vinegar, agar agar powder and salt.
Taste and adjust for seasoning.
Stir to combine well.
Allow the mixture to simmer for the final 10 mins.
Return the mixture back into the blender.
Blitz until smooth.
*Be careful as the mixture is extremely hot.*
Transfer to a sterilized jar.
Let it cool completely before storing in the fridge.
*The ketchup will keep in the fridge for 7 days.*