Tomato ketchup doesnt need much of an introduction seeing as it is considered the most popular dipping sauce around the world. For example, in Germany they use tomato ketchup in there hamburgers, in Japan they use it on their omurice, It is my go-to dipping sauce for chips, chicken nuggets and its the only sauce that go perfectly on top of scrambled egg. Homemade ketchup is better for you because it contains less sugar but the negative is that it wont keep for very long.
You can easily make up a batch of this tomato ketchup for when its needed in as little as five minutes. You could even use this as your starting base for making homemade barbecue sauce. This sauce tastes wonderful but does have a slight compromise in flavour, if you wanted the flavour to be the best possible you would need to use fresh onions, garlic, celery, sieved tomatoes and would need to cook all of the ingredients for about 1 hour, blend to get the flavour right.
This sauce is where flavour, convenience and health meet in the middle. According to the Jacksonville website, “Israel banned Heinz ketchup from the country because it doesn't contain a high enough amount of tomatoes in it and because Heinz is loaded with high fructose corn syrup which is extremely unhealthy."
- Double concentrate tomato puree (300g)
- Sugar (80g)
- White wine vinegar or Apple cider vinegar (60ml)
- Water (3tbsp)
- Onion powder (2tbsp)
- Garlic powder (1tsp)
- Sea salt (1tsp)
- Cinnamon powder (1tsp)
- Black pepper (1tsp)
- Place all of the ingredients in a blender and blend until smooth, and that’s pretty much it. You can store this homemade tomato ketchup in the fridge for up to 1 week.