Homemade Ketchup

from The Blender Girl cookbook
June 27, 2017

This homemade ketchup recipe is super easy and tastes incredible. Just throw everything into your blender and simmer.

The Best Homemade Ketchup Recipe

This is an amazing homemade ketchup recipe that is vegan and gluten-free from The Blender Girl cookbook. Blend everything, and then simmer on the stove. Too easy!

This ketchup recipe tastes pretty close to commercial ketchup but skips the refined sugar and preservatives. Instead, I’ve used maple syrup. I’m gluten-free so I’ve used gluten-free and vegan Worcestershire sauce. The only brand I’ve found is from The Wizard’s. If you’re not gluten free, Annie’s Naturals has a fabulous vegan option.

I deliberately kept this ketchup recipe simple to replicate the flavor of commercial ketchup, but jazz it up with spices for a more exotic blend.

Resist the urge to omit the cornstarch or your ketchup may not be as thick as you want it. The ketchup thickens after chilling in the fridge overnight. The flavor gets better, too. So, I always make it the day before I want to serve it.

This homemade ketchup will keep in the fridge for about a month. But, it never lasts that long.

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Blender Ketchup

This is an amazing homemade ketchup recipe that is vegan and gluten-free from The Blender Girl cookbook. Blend everything, and then simmer on the stove. Too easy!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 1/2 cups (400G)
Author Tess Masters

Ingredients

Instructions

  1. Throw the canned tomatoes and their juices, onion, tomato paste, maple syrup, apple cider vinegar, garlic, salt, Worcestershire sauce, mustard powder, and pepper into your blender, and blast on high for 30 to 60 seconds, until well combined and smooth. Transfer the mixture to a medium saucepan over high heat, and bring it just to a boil. Reduce the heat to medium and simmer, stirring occasionally, for about 30 minutes, until the mixture has reduced and thickened.
  2. In a small bowl, combine the cornstarch and filtered water until a paste forms. Stir the paste into the tomato mixture, and simmer for 10 to 15 minutes more, until thickened further. (The mixture will thicken further when chilling.)
  3. Remove the pan from the heat, and let the ketchup cool to room temperature. Transfer the ketchup to a glass container, seal tightly, and chill in the fridge.

Recipe Notes

The ketchup will keep in the fridge for up to 1 month.

Recipe from The Blender Girl cookbook
Photo by Trent Lanz; styling by Alicia Buszczak