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Recipes Overview
Homemade tomato ketchup is so much tastier and healthier than store-bought tomato ketchup.
Homemade tomato ketchup without white sugar
Our homemade tomato ketchup is prepared entirely without white sugar. We use honey as an alternative sweetener. Unlike our homemade tomato ketchup, the conventional version is made mostly from sugar. In some cases, it comes to one cube of sugar per tablespoon of ketchup. Thus, a tomato sauce becomes quite a fattener. In fact, there is more sugar in ketchup than tomato.
What is the shelf life of homemade tomato ketchup?
The ingredients listed here are enough for about 750 ml. If the still hot ketchup is filled into clean bottles or jars and sealed well, it will keep for about 3 weeks in the refrigerator. It can be prepared well and is also suitable as a present for the next barbecue. You can also expand the recipe and get a homemade BBQ sauce. We have noted this recipe for you as well.
Try the homemade tomato ketchup on our surf and turf burger, with a classic barbecue or for dipping homemade fries.
Directions
1
Pluck the thyme leaves from the stem. Wash the tomatoes and peppers, remove the stalk and seeds. Coarsely dice both. Clean the celery and cut into slices. Peel and roughly chop the onions and garlic.
2
Put all the ingredients except the starch in a saucepan and bring to the boil. Simmer gently for about 30 minutes. Then puree with a hand blender, strain through a fine sieve and bring to the boil again.
3
Mix the starch with 4 tablespoons of cold water and stir into the boiling ketchup for consistency. Simmer again for about 5 minutes. While still hot, pour the ketchup into sterile bottles or jars and seal. Alternatively, let cool and serve fresh.
