This week I tried a recipe to make your own ketchup by doctoring up a can of tomato paste. I had high hopes for this recipe, but alas, it’s just not quite the same as the ready made stuff. The basis of the recipe I tried was to add corn syrup and vinegar to tomato paste, along with a little water and some spices. I think the downfall of this recipe is that it’s missing a few more important spices.
I did a little reading about How Ketchup Is Made at the Made How website and their article suggests that common spices that may be used in ketchup include allspice, cinnamon, cloves, mustard, paprika, cayenne, and/or ginger. So I think I’ll search a little harder for a new recipe, or do some more experimenting, and try this again with the addition of some of those spices.
This recipe wasn’t too bad and the consistency was good, so I will still share the recipe. (When we taste tested this we used it with best thing to eat with ketchup, McDonald’s French Fries!)
1 6 oz can of tomato paste
1/4 cup of water
1/2 cup white vinegar
1/2 cup light corn syrup
1 tablespoon sugar ( I used artificial sweetener)
1 teaspoon salt
1/4 teaspoon onion powder
1/8 tsp garlic powder
Combine all ingredients in a saucepan and mix well. Bring mixture just to a boil on the stove, and then reduce the heat and simmer for 20 minutes, stirring occasionally. Remove from heat and transfer to a covered container. Keep chilled in the refrigerator.
You will find that as you are cooking this, it looks like it will not be thick enough for ketchup, but it does thicken up in the refrigerator.