The New York Times said I should make ketchup, so I decided to try it. The recipe was simple:
In a food processor, combine ⅓ cup water, 3 small tomatoes, 2 tablespoons vinegar, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1 teaspoon cayenne pepper, 1/3 cup sugar, 1 tablespoon maple syrup and 1 tablespoon cornstarch. Purée.
I ended up changing that, adding 1 Tbs. salt and omitting the cloves. I ended up with the above concoction, which doesn’t look very much like ketchup, does it?
Yeah… it doesn’t really taste like it either. It was more like a tomato relish, pleasant enough on a hamburger, but not a very good substitute if you are expecting to use this instead of ketchup.
On the plus side, when I pureed the ketchup, I got about 16 ounces of flavored fresh tomato juice, which would make a pretty nice Maple Bacon Bloody Mary.
Maybe another recipe using tomato paste would work better.
As for the cost of making your own ketchup this way: The tomatoes cost $1. Along with all the other ingredients, the homemade ketchup probably costs under $2 for about 1 cup of “ketchup.” However, a bottle of ketchup on sale at my local store costs $.88. So unless you use homegrown (i.e. free) tomatoes, you would be better off buying ketchup here.
What about you? Have you ever made your own ketchup?