Homemade Ketchup the Old-Fashioned Way


This recipe started as a mad scientist in the kitchen lab sort of thing, and ended up as culinary genius. Because I made this without a recipe, the measurements I wrote down afterward are approximations. What does that mean for you?

You have free license to PLAY with the ingredients, and adjust their measurements to suit your own palette. This was probably one of the best foods I’ve ever created. I will never eat fried potatoes without reaching for this again. Yes, it’s that good. I’m not a ketchup-on-a-steak kind of girl, but this made my already excellent steak into a mind-blowing steak. It’s worth trying it on your own.

**These measurements are approximations, that I wrote down after the ketchup was already made and eaten. It was amazingly delicious and so I wanted to try to recapture the process for the future.

In A Food Processor, Puree:

One Medium Onion
2 Celery Sticks
8 Garlic Gloves
Can of Tomato Paste
1 Can 14 oz Fire Roasted Tomatoes

Then Add:

Worchester Sauce – 2 tblspns
Steak Sauce – 1 tspn
Liquid Smoke – ½ tspn
Marjoram – ½ tspn
Salt + Pepper
Red Pepper Flakes – ½ tspn
Red Chili Powder – ¼ tspn

Simmer Mixture In A Medium Sauce Pan With…

Red Wine – ½ Cup
Apple Cider Vinegar – 4 tblspn
Anchovie Paste – 1”
Powdered Garlic – ½ tspn
Raw Sugar – 1 tspn

Simmer for 30 minutes on a low boil, stirring frequently.

Makes about 2 cups.


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