Begin by gathering your ingredients, which typically include ripe tomatoes, vinegar, sugar, salt, and various spices such as onion powder, garlic powder, and ground allspice.
Start by washing and chopping the tomatoes, then cook them down in a large pot over medium heat until they soften, releasing their juices. Once cooked, blend the tomatoes until smooth.
Strain the mixture through a fine sieve to eliminate seeds and skins for a velvety texture. Return the strained tomato puree to the pot and add the vinegar, sugar, and spices. Simmer the mixture on low heat, stirring occasionally, until it thickens to your desired consistency, which usually takes about 30 to 60 minutes.
Taste the ketchup and adjust the seasonings if needed, adding more sugar for sweetness or vinegar for tanginess.
Once the ketchup has achieved the perfect balance of flavors and thickness, allow it to cool before transferring it to sterilized jars or bottles for storage.
Homemade ketchup can be refrigerated for several weeks, providing a fresh, preservative-free alternative to store-bought versions.
