Real Recipes From Real Home Cooks ®

heirloom tomato ketchup from organic homesteading

Recipe by
Mary Mijal

Store bought and homemade ketchup both contain lycopene, an antioxidant associated with decreased risk of chronic diseases. This recipe has half the salt of regular ketchup.

yield 1 Cup
prep time 45 Min
cook time 1 Hr 15 Min
method Canning/Preserving

Ingredients For heirloom tomato ketchup from organic homesteading

  • 2
    garlic cloves
  • 1/2 tsp
    yellow mustard seeds
  • 1/2 tsp
    celery seeds
  • 1/4 tsp
    whole allspice
  • 1/4 tsp
    black peppercorns
  • 3 lb
    heirloom tomatoes cut in chunks (about 4-1/2 cups)
  • 2 c
    onion, chopped (1 medium)
  • 1 c
    red bell peppers, chopped
  • 1/3 c
    cider vinegar
  • 1 Tbsp
    sugar (substitute honey, stevia, or maple syrup)
  • 1/2 tsp
    salt (or to taste)

How To Make heirloom tomato ketchup from organic homesteading

  • 1
    Chop garlic; let stand for 10 minutes.
  • 2
    Place mustard seeds and next 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
  • 3
    Combine cheesecloth bag, garlic, tomatoes and next 3 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove cheesecloth bag and set aside.
  • 4
    Place half of the tomato mixture in a blender. Remove center piece or blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening (to avoid splatters). Blend until smooth.
  • 5
    Strain smooth mixture through a fine mesh sieve into a bowl; discard solids.
  • 6
    Repeat procedure with remaining tomato mixture.
  • 7
    Return mixture to pan. Add cheesecloth bag, sugar and salt, bring to a boil.
  • 8
    Reduce heat and simmer uncovered until reduced to 1 cup (about 45 minutes. Makes 1 cup.