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Homemade Grape Tomato Ketchup

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

One of my most vivid childhood food memories is the aroma in my house when my Mom made ketchup from the bumper crop of tomatoes we always grew in our large backyard garden. The indescribable scent both piquant and zesty wafted throughout the house drawing everyone into the kitchen to peek into the bubbling pot. While I no longer have the large garden of my childhood, I am lucky enough to live in a wonderful part of Canada where fresh produce is easily accessible. The recipe I have provided below for Homemade Grape Tomato Ketchup is easy to make and a great project for you to try when tomatoes are plentiful.   Once you have tasted your own homemade ketchup, you may never go back to store-bought again. I have used grape tomatoes in this recipe – their sweetness and flavour lend themselves well to making this popular condiment.   Any tomato variety can be used for this recipe (see the proportions below), and even a mixture of fresh and canned tomatoes work well. Give it a try! It is well worth the effort.  Skip to Recipe

Homemade Grape Tomato Ketchup | urbnspice.com

Homemade Grape Tomato Ketchup

Homemade Grape Tomato Ketchup

Yield: 250 – 300 ml ketchup

CHEF TALK: Making your own homemade ketchup is something that you must try! It is easy, fun and delicious! The recipe is gluten-free, preservative free, corn syrup free and refined sugar-free. My Mom’s ketchup recipe came from her favourite cookbook, “Watkin’s Cookbook,” (circa 1948) which used 4 quarts of ripe tomatoes, making a family size batch of ketchup. I still cherish this tattered cookbook, however,  for this post, I adapted Jamie Oliver’s Homemade Tomato Ketchup recipe, which makes a more manageable amount of delicious ketchup.

INGREDIENTS:

  • 15 ml (1 tablespoon) olive oil
  • 1 large red onion, peeled and roughly chopped
  • 1 large stalk celery, trimmed and roughly chopped
  • 1 piece (1 inch long) of fresh ginger, peeled and roughly chopped
  • 2 cloves garlic, peeled and sliced
  • 1 bunch fresh basil, leaves picked and set aside, remaining stalks chopped
  • 1 tablespoon coriander seeds or 1 teaspoon ground coriander
  • 2 cloves or 1/8 teaspoon ground cloves
  • ½ – 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt, or to taste
  • 1 kg (2.2 lbs.) fresh grape tomatoes, chopped, or garden tomatoes or 500 g fresh tomatoes and 1 can (500 g) tinned tomatoes
  • 250 ml water
  • 200 ml red wine vinegar
  • 70 g (1/3 cup) organic cane sugar or light brown sugar
  • ½ fresh red chilli, deseeded and finely chopped or ¼ teaspoon red pepper flakes, optional
  • 2 fresh bay leaves, optional

METHOD:

  1. You will need a large heavy-bottomed saucepan or Dutch oven for this recipe. Add the oil and the vegetables (onion, celery), together with the ginger, garlic, chopped basil stalks, coriander, cloves, ground pepper and a good pinch of salt.
  2. Cook over gentle heat for 10 minutes until softened, stirring occasionally.
  3. Add all of the chopped tomatoes and 250 ml of water. Bring to a boil and simmer gently until the sauce reduces by half.
  4. Add the basil leaves, then, puree the sauce with a hand blender or food processor. Using a spatula, push the mixture through a sieve twice to make sure that the mixture is smooth. CHEF TIP: I saved the pulp that was left in the sieve to make a flavourful batch of chilli.
  5. Place the smooth strained tomato mixture into a clean saucepan. Add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup (approximately 30 minutes). Taste the mixture and adjust the seasoning if necessary.
  6. Spoon the ketchup into sterilized bottles, then seal tightly and place in the fridge. It should keep for six months. It is great with burgers, fries, steak and grilled cheese.

    Homemade Grape Tomato Ketchup | urbnspice.com

    The best way to enjoy Homemade Grape Tomato Ketchup is with freshly made fries

You Might Also Like these Ketchup Loving Posts by Urb’n’Spice:

Game Day Potato Wedges

Grilled Double Cheese Bacon Sandwich

My Mom’s Famous French Canadian Tourtiere

Australian Meat Pies

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Spatula
  • Reductions
    __________
Homemade Grape Tomato Ketchup | urbnspice.com

Homemade Grape Tomato Ketchup is excellent on a burger

If you try my recipe for Homemade Grape Tomato Ketchup, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Denise Paré-Watson

The Urb’n’Spice Chef

 

 

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Sources:  

Watkins Spices

Jamie Oliver’s Version

Wikipedia

Homemade Grape Tomato Ketchup | urbnspice.com

Homemade Grape Tomato Ketchup

Homemade Grape Tomato Ketchup | urbnspice.com

4 votes

Print

Homemade Grape Tomato Ketchup

Prep 10 mins

Cook 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 300 ml

Homemade Grape Tomato Ketchup is easy to make and a great project for you to try when tomatoes are plentiful.   Once you have tasted your own homemade ketchup, you may never go back to store-bought again.

Ingredients

  • 15 ml (1 tablespoon) olive oil
  • 1 large red onion, peeled and roughly chopped
  • 1 large stalk celery, trimmed and roughly chopped
  • 1 piece (1 inch long) of fresh ginger, peeled and roughly chopped
  • 2 cloves garlic, peeled and sliced
  • 1 bunch fresh basil, leaves picked and set aside, remaining stalks chopped
  • 1 tablespoon coriander seeds or 1 teaspoon ground coriander
  • 2 cloves or 1/8 teaspoon ground cloves
  • ½ – 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt, or to taste
  • 1 kg (2.2 lbs.) fresh grape tomatoes, chopped, or garden tomatoes or 500 g fresh tomatoes and 1 can (500 g) tinned tomatoes
  • 250 ml water
  • 200 ml red wine vinegar
  • 70 g (1/3 cup) organic cane sugar or light brown sugar
  • ½ fresh red chilli, deseeded and finely chopped or ¼ teaspoon red pepper flakes, optional
  • 2 fresh bay leaves, optional

Instructions

  1. You will need a large heavy-bottomed saucepan or Dutch oven for this recipe. Add the oil and the vegetables (onion, celery), together with the ginger, garlic, chopped basil stalks, coriander, cloves, ground pepper and a good pinch of salt.
  2. Cook over gentle heat for 10 minutes until softened, stirring occasionally.
  3. Add all of the chopped tomatoes and 250 ml of water. Bring to a boil and simmer gently until the sauce reduces by half.
  4. Add the basil leaves, then, puree the sauce with a hand blender or food processor. Using a spatula, push the mixture through a sieve twice to make sure that the mixture is smooth. CHEF TIP: I saved the pulp that was left in the sieve to make a flavourful batch of chilli.
  5. Place the smooth strained tomato mixture into a clean saucepan. Add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup (approximately 30 minutes). Taste the mixture and adjust the seasoning if necessary.
  6. Spoon the ketchup into sterilized bottles, then seal tightly and place in the fridge. It should keep for six months. It is great with burgers, fries, steak and grilled cheese.

Notes

For more details, please refer to my original post called Homemade Grape Tomato Ketchup on urbnspice.com

You can Find me on Social Media.  If you like this recipe, please don't forget to Pin it.  🙂

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dinner; Lunch

Cuisine Canadian; American

Homemade Grape Tomato Ketchup | urbnspice.com

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Filed Under: Condiments & Accompaniments, Dairy Free Recipes, Egg Free Recipes, Food Fun, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, My Recipes, Preservative Free, Refined Sugar Free Recipes, Sauces, Savory Tagged With: Condiments, Dairy Free, Gluten Free Recipes, Homemade, Ketchup, Preservative Free, Refined Sugar Free, Tomatoes

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Comments

  1. Ron says

    at

    Our local cherry tomatoes are now coming to our market and as I’ve not made homemade ketchup, I’m going to cook this one up.
    Question: If using bay leavy, do you temove prior to pureeing?

    • Denise Pare-Watson says

      at

      Hi, Ron! Thanks for your comment! I think that you will enjoy trying this recipe. As for the bay leaf, I used fresh bay leaves so they were blended in with the mixture. If you use a dry bay leaf, remove it before blending. 🙂 Let me know if you make this ketchup. @urbnspice #urbnspice

  2. Elaine says

    at

    I’ve never made ketchup before, Denise–but I know I’ll be able to trust your recipe. Pinned for later!

    • Denise Pare-Watson says

      at

      Thank you so much, Elaine, for your kind words. I would love to get your feedback when you get a chance to make this delicious condiment. I have to make more! The ‘store-bought’ variety is sitting in my fridge, while the Homemade Grape Tomato Ketchup is disappearing quickly! 🙂

  3. Nathalie says

    at

    Hi Denise. I have never made ketchup before but I’ll will with your recipe. It tastes surely better than the grocery one. I’ll pin it for when my tomatoes will be ready. Thank you for the recipe!

    • Denise Pare-Watson says

      at

      It is so much fun to do, Nathalie! And you are right – it does taste so much better than the grocery one. Let me know if you make it! Thanks for dropping by Urb’n’Spice. 🙂

  4. Jo Vanderwolf says

    at

    I’ve also never made my own ketchup! This sounds easy enough that even I can do it lol
    Adding it to my must-try list for this summer. 🙂

    • Denise Pare-Watson says

      at

      It is lots of fun to make, Jo! The saucepan of ketchup just bubbled away while I was puttering about the kitchen and the aroma was amazing! Let me know if you try it! 🙂

  5. Leanne | Crumb Top Baking says

    at

    I’ve always wanted to make my own ketchup, and this sounds like the perfect recipe to try! Thanks for sharing Denise!

    • Denise Pare-Watson says

      at

      Thanks so much, Leanne! It is a fun recipe to try.

  6. Terri says

    at

    This sounds so delicious – I need to try it! Have never made my own ketchup 🙂

    • Denise Pare-Watson says

      at

      I think you would love it, Terri! It is easy to do and fun to make. Cheers, and thanks for dropping by! 🙂

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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