Classic homemade tomato ketchup recipes and fundamentals.
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 …
Tomatoes, vinegar, sweetener, salt, and spices — learn what each ingredient does and how to choose the best.
They look similar, but ketchup and tomato sauce differ in sweetness, acidity, spices, and how you use them.
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.
Scorched bottoms, watery texture, flat flavor — here is how to rescue (or avoid) every common mishap.
From Dutch ovens to fine-mesh sieves, the essential (and optional) tools for ketchup success.
Make rich, tangy ketchup from scratch with real tomatoes and warm spices — no corn syrup, no mystery ingredients.