Emma Clark 
Brandywines, Cherokee Purples, Green Zebras, Pineapple tomatoes — heirloom tomatoes are the rock stars of the garden, and they deserve better than a store-bought bottle. Turning them into ketchup is the single best way to capture peak-season flavor in a jar, because heirloom varieties have a sweetness and complexity that regular supermarket tomatoes simply cannot match. If you grow heirlooms, …
Most ketchup recipes ask you to stand over a sputtering pot for two hours, stirring constantly while hot tomato splatter threatens to redecorate your kitchen. This slow cooker ketchup turns that whole chore upside down: load your crockpot in the morning, walk away, and come back to rich, thick homemade ketchup that practically cooked itself. In this guide you will …
They look similar, but ketchup and tomato sauce differ in sweetness, acidity, spices, and how you use them.
Tomatoes, vinegar, sweetener, salt, and spices — learn what each ingredient does and how to choose the best.
New to ketchup making? This small-batch recipe is the perfect low-commitment way to start.
Too thin? Too thick? Master simmering, blending, and straining for silky, spoon-coating ketchup.
From Dutch ovens to fine-mesh sieves, the essential (and optional) tools for ketchup success.
Scorched bottoms, watery texture, flat flavor — here is how to rescue (or avoid) every common mishap.
Paleo-compliant ketchup with no refined sugar, grains, or legumes — just whole-food ingredients.
What ‘organic’ really means for ketchup and why your ingredient choices matter.