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How to make ketchup
Rini
A super easy homemade ketchup recipe
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Condiment
Cuisine
American
Servings
2
cups
Calories
151
kcal
Ingredients
1x
2x
3x
6
plum tomatoes
Use campari tomatoes if you can
1
red bell pepper
1/4
red onion
1/2
lime
3
Tbsp
apple cider vinegar
1/2
cup
tomato sauce
or 3 tsp of tomato paste
2
tsp
olive oil
for roasting the bell pepper
1
tsp
olive oil
for roasting the onions
1/8
tsp
salt
1
thai chili
(Optional)
1
tsp
maple syrup
or agave
Instructions
Preheat the mini oven to 300 degrees
Baste the outside of the bell pepper with the oil
Put the bell pepper on aluminum foil and place it in the mini oven
While the bell pepper is roasting, chop the onions finely
Heat a medium saucepan and add the olive oil
Add the onions and saute them until they are translucent. Set aside
Remove the bell pepper after about 20 minutes or until the outside begins to look charred
Wait for the bell pepper to cool down before peeling the outside skin
Put the bell pepper in a food processor
Remove the stem of the Thai chili
For plum tomatoes, cut each tomato into half and squeeze out the juice + seeds out.
Add these tomatoes to the food processor
Add the sauteed onions and all the other ingredients into the processor
Using the Pulse setting, make sure that the mixture is pureed completely
Once the mixture is all blended together and has a thick consistency, remove from the processor
Notes
2 Weeks shelf life in the Fridge
Nutrition
Calories:
151
kcal
Carbohydrates:
19
g
Protein:
3
g
Fat:
7
g
Saturated Fat:
1
g
Sodium:
480
mg
Potassium:
789
mg
Fiber:
5
g
Sugar:
13
g
Vitamin A:
3680
IU
Vitamin C:
115.3
mg
Calcium:
32
mg
Iron:
1.5
mg
Keyword
Can ketchup be made at home, easy ketchup recipe, is ketchup vegan
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