Ketchup caseiro
This from-scratch tomato ketchup simmers crushed tomatoes with brown sugar, cider vinegar, and a warm blend of allspice, clove, and mustard until it's thick, glossy, and deeply savory-sweet. Blending and straining give it that pourable, bottle-smooth texture, while the balance of tang and spice tastes brighter and less cloying than anything from the store. Because it's cooked down and preserved with vinegar, a single batch keeps for weeks in the fridge.
Simmer a 28-oz can of crushed tomatoes with 2 tablespoons tomato paste, grated onion and garlic, 1/2 cup brown sugar, 1/2 cup apple cider vinegar, 1 1/2 teaspoons salt, and a warm-spice blend (mustard, allspice, clove, cinnamon, cayenne, black pepper) in an uncovered saucepan over medium-low heat, stirring often, until it darkens and reduces by about a third, 40 to 45 minutes; blend until glassy-smooth with an immersion blender, push through a fine sieve for that classic bottle texture, taste and balance the sweet-sour-salt, then cool and refrigerate in a clean jar where it thickens further and the flavor rounds out overnight.
- Keep the heat medium-low and stir often — ketchup spatters and scorches fast once it thickens, so a splatter screen earns its keep.
- Balance at the very end in small increments: a pinch more salt sharpens, a little sugar softens acidity, and a splash of vinegar brightens a flat batch.
- Strain through a fine-mesh sieve and chill overnight — it sets noticeably thicker cold, so don't over-reduce it on the stove.
Equipment
- Medium heavy-bottomed saucepan
- Box grater
- Whisk and heatproof spatula
- Immersion blender (or countertop blender)
- Fine-mesh sieve
- Clean glass jar with lid
Ingredientes
Tomato base
- 800 g Crushed tomatoes or tomato passata, one large can; low-sodium if available
- 30 g Tomato paste, for deeper color and body
- Small yellow onion, finely grated, about 100 g, with its juices
- Garlic, minced or grated
Sweet, tangy & spice
- 100 g Light brown sugar, or granulated sugar
- 120 ml Apple cider vinegar, or distilled white vinegar
- 9 g Fine sea salt
- 1.5 g Ground mustard
- 1.5 g Onion powder
- 0.5 g Ground allspice
- 0.3 g Ground cloves
- 0.3 g Ground cinnamon
- 0.2 g Cayenne pepper, optional, for gentle heat
- 0.5 g Black pepper, freshly ground
- 60 ml Water, optional, to loosen if it thickens too fast
Modo de preparo
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Peel and finely grate the onion on the large holes of a box grater, keeping all its juice. Mince or grate the garlic. Grating rather than chopping lets the onion melt into the sauce, so the finished ketchup ends up smooth instead of chunky.
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In a medium heavy-bottomed saucepan, combine the crushed tomatoes, tomato paste, grated onion and garlic, brown sugar, apple cider vinegar, salt, ground mustard, onion powder, allspice, cloves, cinnamon, cayenne, and black pepper. Whisk until the sugar and tomato paste dissolve into the tomatoes.
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Set over medium heat and bring just to a bubble, stirring so nothing catches on the bottom. As soon as it simmers, lower the heat to medium-low.
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Simmer uncovered, stirring every few minutes and scraping the bottom and corners, until the mixture darkens to a deep brick red and reduces by about a third, 40 to 45 minutes. It should mound softly on the spoon — remember it thickens further once chilled. Whisk in a splash of water if it tightens up before the flavors have melded.
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Turn off the heat. Blend directly in the pot with an immersion blender until completely smooth and glossy, about 1 minute. If using a countertop blender, work in batches and vent the lid to let steam escape.
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For that pourable, bottled-ketchup smoothness, press the purée through a fine-mesh sieve set over a bowl, working it with a spatula and discarding any skins or seeds left behind. Skip this step if you prefer a slightly more rustic ketchup.
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Taste and adjust: a pinch of salt for savoriness, a little sugar to round the acidity, or a few drops of vinegar to brighten. Cool to room temperature, then ladle into a clean jar, seal, and refrigerate. It thickens and the flavors round out after a few hours — it's genuinely best the next day.
Make ahead
This is a make-ahead condiment by nature — the flavor deepens and the texture firms up overnight, so it's actually best made at least a day before you plan to use it.
Storage
Keep refrigerated in an airtight, clean glass jar for up to 3 to 4 weeks, using a clean spoon each time. For longer storage, freeze in small portions for up to 3 months and thaw overnight in the fridge, stirring to recombine any separation.
Variations
Spicy chipotle ketchup
Blend 1 to 2 canned chipotles in adobo (plus a teaspoon of their sauce) into the purée, or stir in 1 to 2 teaspoons sriracha at the end. Add gradually and taste, since the heat intensifies as the ketchup sits.
Smoky backyard-BBQ ketchup
Stir in 1 teaspoon smoked paprika and 1 tablespoon molasses during the last 10 minutes of simmering for a darker, barbecue-leaning sauce that's excellent brushed on ribs or burgers.
Low-sugar ketchup
Replace the brown sugar with 2 to 3 tablespoons of a granulated monk-fruit or erythritol blend, adding to taste. The texture stays the same; start light, as these sweeteners can taste sharper than sugar.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
Why make homemade ketchup instead of buying a bottle?
Homemade ketchup lets you control the sweetness, salt, and acidity and skip high-fructose corn syrup and additives entirely. You also get a fresher, brighter tomato flavor and can tune the spice blend to your taste, so a jar in the fridge quickly becomes a habit.
How long does homemade ketchup last in the fridge?
Stored in a clean, airtight jar in the refrigerator, homemade ketchup keeps for about 3 to 4 weeks. The vinegar and sugar act as natural preservatives, but because there are no commercial stabilizers, always dip with a clean spoon and discard it at any off smell or sign of mold. It also freezes well for up to 3 months.
Can I make homemade ketchup without refined sugar?
Yes. Swap the brown sugar for honey or maple syrup (use a little less, as they're sweeter and add their own flavor), or a monk-fruit blend for a low-sugar version. Add gradually and taste as you go, since the sweetness is what balances the vinegar's tang.
Can I use fresh tomatoes instead of canned?
Absolutely. Use about 1.5 kg (3.3 lb) of very ripe tomatoes, cored and roughly chopped. Simmer them down first to break them apart, then continue with the recipe; you'll just need a longer reduction time to cook off the extra water. Canned crushed tomatoes are simply more consistent year-round.
My homemade ketchup turned out too thin — how do I fix it?
It thickens noticeably as it cools, so judge the consistency after chilling. If it's still too loose, return it to the pan and simmer a few more minutes; if it's too thick, whisk in water a teaspoon at a time. While warm, it should mound softly on a spoon rather than run off it.
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