Summer Ready: Homemade Ketchup

It’s that time folks. The time of year when the season and produce start to really change and things like asparagus, tomatoes, cucumbers, summer squashes, berries, and peaches make their way into the markets. The sun is lingering longer and the nights are warming up. With only two weeks left of the school year for us, I already have summer fever. Long days by the poolside, some unscheduled fun and most importantly, a later dinner time. We certainly use our grill most of the year but the next two months are usually when it gets used the most and for this … a fresh batch of Homemade Ketchup is in order. Top your dogs or throw it into your next hamburger patty this fresh concoction is going to give things a bit of summer “wow.” Grab your flip flops, towel, and sunscreen and bring on the summer vaycay.

Print Recipe

Homemade Ketchup

Course

condiments, spreads

Prep Time

5 Minutes

Servings

Cups

Ingredients

• 2 (6 ounces) cans tomato paste
• 3/4 Cups Water
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons pure maple syrup
• 1 Teaspoon onion powder
• 1 Teaspoon garlic powder
• 1/2 Teaspoon ground thyme
• 1/2 Teaspoon kosher salt
• 1 Tablespoon olive oil for storing

Course condiments, spreads Prep Time 5 Minutes Servings Cups Ingredients 2 (6 ounces) cans tomato paste 3/4 Cups Water 2 Tablespoons apple cider vinegar 2 Tablespoons pure maple syrup 1 Teaspoon onion powder 1 Teaspoon garlic powder 1/2 Teaspoon ground thyme 1/2 Teaspoon kosher salt 1 Tablespoon olive oil for storing

Instructions

1. Place all ingredients (except the olive oil) into a food processor or a blender and puree until smooth and creamy about 30-45 seconds.
2. Remove from container and place into a mason jar or sealable jar of your choice. Top with a Tablespoon of olive oil to keep it fresher longer and store in the refrigerator for up to 3 weeks.