Ketchup [The Classic Dip Remix]

Rich, smooth homemade ketchup crafted with pure ingredients and warm spices that delivers classic comfort without artificial additives. This is the quintessential American condiment elevated with natural sweeteners and complex flavor layers that make store-bought versions pale in comparison.

Makes

2 cups (480ml)

Total Time

1 hr 15 min (15 min prep) + cooling

Ingredients

For Tomato Base:
1 can (28 oz/784g) crushed tomatoes, no salt added
1/4 cup (60ml) apple cider vinegar with mother
1/4 cup (60ml) pure Grade A maple syrup
1 tbsp (12g) coconut sugar or raw honey
1 tsp (6g) sea salt
1 tsp (2g) onion powder
1/2 tsp (1g) garlic powder
1/2 tsp (1g) smoked paprika

For Spice Blend:
1/4 tsp (0.5g) freshly ground black pepper
1/4 tsp (0.5g) ground cloves
1/4 tsp (0.5g) ground allspice
1/8 tsp (0.25g) ground cinnamon
1/8 tsp (0.25g) ground mustard seed (optional)
Pinch of cayenne pepper (optional, for heat)

Make it Good For The Gut (Optional)

Use raw apple cider vinegar with mother for beneficial probiotics and enhanced tangy flavor that supports digestive health. Add 1 tablespoon fermented tomato paste for concentrated umami and gut-friendly bacteria. Include 1/4 teaspoon probiotic powder when ketchup is completely cooled to preserve beneficial cultures. Incorporate 1 teaspoon prebiotic inulin powder to feed beneficial gut bacteria and add subtle sweetness. Consider adding 1/2 teaspoon raw honey with propolis for antimicrobial benefits and natural enzyme support that aids digestion.

Remix Options

Sweetener Alternatives: Try raw honey for floral notes, date syrup for caramel richness, or monk fruit sweetener for sugar-free option with intense sweetness. Spice Variations: Create curry ketchup with turmeric and cumin, Mexican style with chipotle and lime, or herb version with oregano and basil. Texture Options: Blend smooth for classic consistency, leave chunky for rustic appeal, or strain through fine mesh for ultra-smooth restaurant quality. Acidity Adjustments: Use white wine vinegar for milder tang, balsamic for sweet complexity, or lemon juice for bright citrus notes. Heat Levels: Add jalapeños for mild heat, habaneros for serious spice, or smoked chipotle for heat with deep smoky flavor. Fruit Additions: Include roasted red bell peppers for sweetness, dates for natural caramel flavor, or roasted garlic for savory depth. Lower Sugar Version: Reduce maple syrup by half and add stevia to taste for healthier option without sacrificing beloved ketchup flavor.

Good To Know

Tomato Selection: Use high-quality crushed tomatoes without added salt or preservatives for cleanest flavor and optimal texture control in finished ketchup. Cooking Process: Low, slow simmering concentrates flavors and creates proper consistency – rushing with high heat creates bitter, burnt taste and watery texture. Consistency Control: Ketchup thickens significantly as it cools, so slightly thinner consistency while hot yields perfect texture when chilled. Spice Balance: Warm spices like cloves and allspice create complexity while staying true to classic ketchup flavor profile that everyone recognizes. Natural Preservation: Apple cider vinegar provides natural preservation while maple syrup eliminates need for high fructose corn syrup or refined sugar. Storage Guidelines: Refrigerate in sterilized jars up to 3 months; surface discoloration is normal but stir before using for even color. Flavor Development: Ketchup tastes best after 24 hours as spices meld and flavors deepen into complex, balanced condiment. Texture Tips: For smoother consistency, blend briefly with immersion blender or strain through coarse mesh to remove any lumps. Scaling Recipe: Double or triple batch easily for meal prep or gift-giving; cooking time increases proportionally for larger quantities.

steps

Combine:

In large, heavy-bottomed saucepan, combine crushed tomatoes, apple cider vinegar, maple syrup, coconut sugar, and sea salt. Stir thoroughly to dissolve sweeteners completely.

Season:

Add onion powder, garlic powder, smoked paprika, black pepper, cloves, allspice, cinnamon, and optional mustard seed and cayenne. Whisk until spices are evenly distributed.

Boil:

Bring mixture to rolling boil over medium-high heat, stirring frequently to prevent sticking and ensure even heating throughout the mixture.

Simmer:

Reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until mixture reduces by half and coats back of spoon thickly.

Test:

Test consistency by dropping small amount on chilled plate – it should hold shape without spreading. If too thin, continue cooking 5-10 minutes longer.

Adjust:

Taste and adjust seasoning as needed – add more maple syrup for sweetness, vinegar for tang, salt for flavor enhancement, or spices for complexity.

Cool:

Remove from heat and let cool completely to room temperature. Ketchup will thicken further as it cools and flavors will continue to develop and meld.

Store:

Transfer to sterilized jars or squeeze bottles and refrigerate up to 3 months. Let flavors develop 24 hours before serving for best taste.