Imported from Instagram

30 minsEasy10 servings

Homemade Ketchup

Name: Homemade Ketchup
Total time: 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 100 g onion; 1 clove garlic clove; 1 tbsp olive oil; 400 g canned crushed tomatoes; 0.5 tsp allspice; 1 tbsp balsamic vinegar; 20 g brown sugar; 0.5 tsp salt; 2 to 5 drops Tabasco

A simple, tasty, and preservative-free homemade ketchup made in a Thermomix. Perfect for accompanying fries, burgers, or grilled meats.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 9 ingredients, 5 steps, 30 mins, with a generated photo for every step.

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Time30min

LevelEasy

Servings10

Method 5 steps

Put the onion and garlic in the bowl and chop for 6 seconds at speed 5.

Add olive oil and sauté for 7 minutes at 120°C at speed 1, without the measuring cup.

Add the crushed tomatoes, allspice, balsamic vinegar, brown sugar, and salt. Cook for 20 minutes at 100°C at speed 2.

Add the Tabasco and mix for 10 seconds at speed 5.

Transfer to an airtight container and store in the refrigerator for up to 1 month.

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Notes

Homemade condiments offer a depth of flavor that mass-produced versions cannot replicate. This preparation utilizes the precise temperature control of a Thermomix to concentrate the natural sugars in the tomatoes and onions. By slowly reducing the mixture, the sauce develops a thick, glossy consistency that clings to food. The result is a robust condiment with a balance of acidity from balsamic vinegar and a subtle heat that lingers on the palate. Use this whenever a meal requires a high-quality sauce that tastes of real vegetables.

Preparing this condiment in a multi-cooker ensures the aromatics soften completely without scorching. The gentle heat allows the allspice and garlic to infuse the base thoroughly during the twenty-minute simmering phase. Expect a texture slightly more rustic than commercial brands, with a complex profile ranging from earthy to sweet. It serves as a reliable accompaniment for salty snacks and charred proteins, providing a clean finish without the cloying aftertaste of corn syrup.

Before you start

When chopping the onion and garlic in step one, ensure the pieces are uniform to allow for even softening during the subsequent sautéing phase.
During the seven minute sauté, look for the onion to become translucent and fragrant; if it begins to brown too quickly, reduce the temperature slightly.
The twenty minute simmer in step three should result in a significant reduction of liquid, leaving the sauce thick enough to coat the back of a spoon.
Adjust the final blending speed in step four based on preference; higher speeds will yield a smoother finish while lower speeds maintain a more textured consistency.

Swaps that work

Replace brown sugar with the same amount of honey for a floral sweetness and a slightly stickier, more viscous texture in the final sauce.
Substitute balsamic vinegar with an equal quantity of apple cider vinegar to achieve a sharper, brighter acidity and a lighter color.
Exchange the allspice for an equal measure of ground cloves to create a more medicinal and intense aromatic profile in the mixture.

Keeping it

Keep the finished sauce in a sterilized glass jar or airtight container within the refrigerator. It remains fresh for up to four weeks. If the components separate over time, stir the mixture vigorously before serving to restore the emulsion. This condiment does not require reheating and is intended to be served cold or at room temperature. Freezing is possible for up to three months, though the texture may become slightly grainy upon thawing.

Questions

Can I make this ketchup ahead of time?

This condiment is best when prepared at least twenty-four hours in advance. Letting the mixture sit in the refrigerator allows the allspice, garlic, and vinegar to meld with the tomato base, resulting in a more cohesive and mature flavor profile than when served immediately after cooking.

Why did my ketchup come out too thin?

The consistency depends on the moisture content of the canned tomatoes. If the sauce appears watery after the twenty-minute simmer, cook the mixture for an additional five minutes at the same temperature without the measuring cup to allow more steam to escape and the sugars to concentrate.

Is this version of the sauce very spicy?

The heat level is mild despite the addition of Tabasco. With only two to five drops, the hot sauce acts as a flavor enhancer to provide acidity and depth rather than intense capsaicin heat. Increase the drop count if a noticeable spicy kick is desired.

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Cook step-by-step in Mise →

Homemade Ketchup

Cook it hands-free.

Before you start

Swaps that work

Keeping it

Questions

Can I make this ketchup ahead of time?

Why did my ketchup come out too thin?

Is this version of the sauce very spicy?

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