Can you believe that one can make Ketchup, at home, in under 30 minutes, with 5 ingredients, and have it taste delicious?!?
I certainly was in disbelief!
This was one of those things I made with no intention of posting it on the blog, but just made because our tomatoes in the garden are going nuts this year (and we were out of Ketchup because someone…ok, it was me….forgot to get some while grocery shopping).
And since I’ve been making lots and lots of dishes that include tomatoes (see 10 ways to use fresh tomatoes) I thought hey, why not make some Ketchup?
I was so excited by how it turned out, I kept telling everyone ‘I made ketchup, it was SOOOOO good’ and they just kind of looked at me. But let me share my excitement with you!
All you do is put the ingredients in a pot, boil, stir a few times:
Then blenderize, and voila, you have yourself quick homemade ketchup!
There you have it, this weeks’ Five Ingredient Friday: Quick Homemade Ketchup
This recipe has gotten such great feedback, my publisher asked that I include it in the ‘extras’ section of my cookbook Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People.
- 1 cup tomatoes I used two big tomatoes and half a cup cherry tomatoes
- 2 teaspoons light brown sugar
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)
- Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.