DIY: Easy recipe for making the best ketchup at home

A little backstory about ketchup’s invention reveals that it was not always made with tomatoes. The original ketchup was made with fermented fish sauce, mushrooms, and spices. It originated in China in the 17th century and was later introduced to Europe by Portuguese traders.

Tomato-based ketchup, as we know it today, had its origins in 18th-century England. The first known tomato-based ketchup recipe was invented in 1812 by James Mease. Mease’s recipe included tomatoes, vinegar, sugar, spices, and anchovies.

Over the years, Mease’s recipe underwent some adjustments and in 1876 the famous company, Heinz, unveiled its first clear-bottled ketchup. Heinz still leads ketchup production today, selling more than 650 million bottles per year.

To make your ketchup, here are the ingredients you’ll need:

• Tomato paste
• White vinegar
• Granulated sugar
• Maple syrup or brown sugar
• 1 teaspoon salt
• Black pepper
• Nutmeg
• Onion powder
• Garlic powder
• Ground cloves
• Seasoning
• Water

1. In a saucepan, mix the tomato paste, white distilled vinegar and brown sugar. Stir over medium heat until the mixture is well combined.
2. Add the seasoning, salt, onion powder, garlic powder, ground cloves and cayenne pepper. Stir to evenly distribute the seasonings.
3. Cook for about 40 minutes on very low heat, stirring at intervals, until the sauce thickens.
4. Depending on your desired ketchup thickness, add water to reach the desired consistency. Continue to simmer for an additional 10 minutes.
5. Remove the saucepan from the heat and let the ketchup cool to room temperature.
6. Once cooled, transfer it to a container or bottle and store in the fridge until needed.

• Use fresh tomato paste. The better the tomatoes, the better the ketchup taste.
• Don’t overcook the ketchup. Overcooking can make the ketchup bitter.
• If you want a spicier ketchup, add ground pepper.
• If you want a sweeter ketchup, add more sugar.
• If you want a tangier ketchup, add extra vinegar.