Heirloom Tomato Ketchup from Organic Homesteading

Heirloom Tomato Ketchup From Organic Homesteading Recipe

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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.


☆☆☆☆☆ 0 votes

1 Cup
45 Min
1 Hr 15 Min


  • 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.

Printable Recipe Card

About Heirloom Tomato Ketchup from Organic Homesteading

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Healthy, Heirloom

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