Go Back
–+ servings
Homemade tomato ketchup made from fresh tomatoes in a small bowl, seen from above

Homemade Ketchup with Fresh Tomatoes (No Refined Sugar)

Author: Plantbasedredhead
Learn how to make homemade ketchup from fresh tomatoes. Naturally sweetened, without refined sugar and with authentic ketchup flavor.
5 from 2 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Basics
Cuisine International
Servings 1 bottle (approx. 550 ml / 18.6 oz)
Calories 524 kcal

Useful equipment

Ingredients
 
 

  • 1 kg tomatoes large, ripe
  • 5 dates pitted
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp olive oil
  • ¼ tsp peppercorns 1/4 tsp = approx. 10 peppercorns
  • ½ tsp mustard seeds instead of ½ tsp mustard seeds, ½ tbsp mustard should also work well.
  • ¼ tsp coriander seeds whole or ground (use slightly less if already ground)
  • 1 pinch of turmeric ground
  • 1 clove
  • 1 pinch cinnamon
  • 1 pinch chili optional, or add more if you want to make chilli ketchup
  • 50 ml vinegar white balsamic vinegar (Condimento Bianco), white wine vinegar, or apple cider vinegar
  • 1.3 tsp salt
  • 1 bay leaf

Instructions
 

  • Prepare the tomatoes: Using a small, sharp knife, remove the stems and score an X on the opposite side of each tomato.
  • Blanch the tomatoes: Place them in boiling water for about 30–60 seconds and remove them as soon as the skins begin to loosen.
  • Peel the tomatoes: Transfer them to a colander, rinse briefly with cold water, peel, and place them in the blender while still warm.
  • Add the dates: Pit them and add them to the tomatoes in the blender.
  • Prepare the onion and garlic: Peel and roughly chop both.
  • Sauté the onion and garlic: Heat the oil in a pot and sauté both over medium heat for 3–5 minutes, until translucent.
  • Add the spices: During the last 30 seconds, add the pepper, mustard seeds, coriander seeds, turmeric, clove, cinnamon, and chili. The bay leaf is added later.
  • Deglaze with vinegar and blend: Deglaze the onion, garlic, and spice mixture with the vinegar, then add everything to the tomatoes and dates in the blender. Blend until smooth.
  • Simmer: Return the sauce to the pot, add the salt and bay leaf, and simmer over very low heat for about 1 hour and 15 minutes, until the ketchup has thickened considerably. Be careful, the sauce can splatter! Use a slightly larger pot and place a lid loosely on top. Take particular care when stirring.
  • Check the consistency: When you think your ketchup is almost thick enough, it most likely is – it will thicken a little more as it cools.
  • Remove the bay leaf and fill while hot: Stir the ketchup well first, as it tends to be thinner at the top and thicker at the bottom of the pot. Using a canning funnel, pour the hot ketchup into sterilized jars or bottles and seal immediately. Make sure the lids are sterilized as well.
  • Let cool and store in a cool, dark place. Once opened, keep the ketchup refrigerated.

Video

Notes

  • Yield: 1 kg (2.2 lbs) of tomatoes makes approximately 0.5–0.6 liters (17–20 fl oz) of ketchup, depending on the water content of the tomatoes and how much liquid evaporates during simmering.
  • Storage: When properly sealed and stored in a cool, dark place, the ketchup will keep for about 4 months. Once opened, refrigerate and use within about 2–4 weeks.

Nutrition

Serving: 18,6ozCalories: 524kcalCarbohydrates: 57gProtein: 11gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 3127mgPotassium: 2632mgFiber: 16gSugar: 34gVitamin A: 8432IUVitamin C: 148mgCalcium: 168mgIron: 4mg