I should apologize now…

I’m sorry that my blog is about to be overrun by tomatoes.

I went a little over board at the farm this weekend when it came to picking tomatoes.  At the CSA, there is a green house almost fully devoted to tomatoes.  There are so many shapes, sizes, and colors that it resembles very closely to a kid being in a candy store.  Shortly after my visit to the farm, I went to visit my grandparents who also have a plethora of tomatoes plants and when asked if I needed tomatoes, I couldn’t say no.   I mean, my grandpa’s tomatoes are what childhood memories are made.

So what’s a girl to do with so many tomatoes?  Make ketchup!

I was extremely excited when I found the recipe from Jaime Oliver.  I have always avoided making ketchup because I figured I would have to peel and de-seed all of the tomatoes before I even started.  However with this recipe, everything is thrown into a pot and pushed through a sieve later.

With most things homemade, this ketchup doesn’t taste like Heinz but honestly, I think it taste better.  I reduced the sugar in the recipe by a little just because my ketchup came out a bit too sweet.

I think this will definitely go on my “homemade christmas gift list” this year!  Next up is making some bbq sauce with this ketchup!

Homemade Ketchup

Prep Time 30 mins Cook Time 75 mins Serves 12-16


  • 2 tablespoons olive oil
  • 2-3 large red onions, diced
  • 2 teaspoons of fresh ginger (or 1 tablespoon of ginger powder)
  • 2 cloves garlic, minced
  • 2 teaspoons cloves
  • a large pinch of salt and pepper
  • 1 teaspoon cayenne pepper
  • 1/4 cup fresh basil
  • 1 1/2 cups water
  • 2 1/2 pounds of fresh tomatoes, roughly diced
  • 3/4 cup + 2 tablespoons red wine vinegar
  • 1/4 cup brown sugar


  1. In a large stock pot, add olive oil and all the ingredients through cayenne pepper. Cook over medium low, stirring occasionally, until onions have softened.
  2. Stir in the water and tomatoes (I used an assortment of cherry, roma, and slicing tomatoes.) Bring to a boil, reduce to a simmer, and continue to cook until the tomatoes half reduce by about half.
  3. Remove from heat, add the basil, and using either an immersion blender or a regular blender, pulse until mixture becomes smooth. Pass through a sieve twice and pour back into a clean pot.
  4. Add in red wine vinegar and brown sugar and simmer until the sauce reduces to a thicker version. Taste and add additional seasonings as needed.
  5. At this point the ketchup with keep in the refrigerator or can be canned.


Recipe Notes

This sauce will not be the consistency of Heinz ketchup. If you would like it thickened, combined a couple tablespoons of corn starch with just enough water to dissolve it. Add a little at a time to the sauce to thicken. Be careful to not add too much or the consistency will be more like jello...   ***Recipe adapted from Jaime Oliver
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PS: M and I are both afraid of this squirrel.  He is way too friendly for comfort and moves too quickly for our liking…

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