Sauces
Homemade Ketchup
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Prep
20 min
Cook
1 hr (leather dehydration)
Total
1 hr 20 min
Serves
Makes about 2 cups base
One base recipe, three products, this ketchup starts as a from-scratch batch made with tomato paste, vinegar, and spices, then branches into a fresh ketchup with grape tomatoes and a dehydrated leather for plating. All three are worth knowing.
Ingredients
- [Ketchup Base] (makes about 2 cups)
- 6 oz (170 g) tomato paste
- 1 cup (240 ml) water
- 1/3 cup (80 ml) white distilled vinegar
- 1/4 cup (50 g) brown sugar
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- [Fresh Ketchup]
- 1 cup ketchup base
- 1 cup (150 g) fresh grape tomatoes
- [Ketchup Leather]
- 2 cups day-old ketchup base, strained
Instructions
- 1[Ketchup Base] 1. Whisk all the base ingredients together in a saucepan until smooth. 2. Warm over medium heat, stirring, just until combined and glossy. Do not boil, heat only until uniform. 3. Cool and refrigerate.
- 2[Fresh Ketchup] 1. Blend 1 cup of the base with the fresh grape tomatoes until smooth. Use within a few days.
- 3[Ketchup Leather] 1. Strain day-old base through a fine sieve. 2. Spread 2 cups thinly and evenly on a lightly oiled silpat-lined sheet tray. 3. Dry in a 200 F (93 C) oven for about 1 hour, rotating after 30 minutes. 4. Cool, then lightly oil and cut into squares, separated by oiled parchment.
Cook's Note
The leather needs to be made from day-old ketchup run through a fine strainer, fresh ketchup has too much moisture and won't dry into a clean, pliable sheet. Plan ahead.
How to Use This
Use the base and fresh ketchup as condiments. Use the leather as a plating accent, tear or cut into portions and lay flat or curl on the plate.
Why This Foundation Works
A from-scratch ketchup base gives you control over seasoning and texture that a jarred bottle does not. The allspice and soy sauce add a savory depth behind the tomato that makes this work as both a condiment and a cooking base. From there you pick a branch: use it as is, blend it with grape tomatoes for a fresher ketchup, or dry it into a leather for plating. To run more than one branch at once, double the base.
Make It Yours
- Add chipotle or smoked paprika to the base for a smoky ketchup.
- Add more vinegar for a sharper, tangier result.
- Stir fresh basil or tarragon into the fresh ketchup for an herb-forward condiment.
Leftover Strategy
Ketchup base keeps refrigerated for up to 3 weeks. Fresh ketchup is best within 5 days. Leather stores between parchment at room temperature up to 2 weeks.
Common Questions
Why make ketchup from scratch?
Control over sweetness, salt, and spice, and no corn syrup. A from-scratch base also doubles as a cooking ingredient with more depth than a jarred bottle.
What is ketchup leather for?
It is a plating element: a dried, pliable sheet of concentrated ketchup you tear or cut to garnish a composed plate. Make it from day-old strained base so it dries clean.
How long does homemade ketchup keep?
The base keeps about 3 weeks refrigerated. The fresh, blended version is best within 5 days. The leather holds 2 weeks between parchment at room temperature.
