How to Make Your Own Ketchup

Published on Friday, July 30, 2010, by CHOW Video Team / Edit Post

How to Make Your Own Ketchup

Blogger Adrienne Capps shares her recipe for making ketchup from scratch. It involves a lot of spices, so you’ll want to follow the written recipe to make this condiment.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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  • Thanks, all, for your interest and great comments. I hope you are enjoying the ketchup if you've tried it. We like it chunky in our house, but I think that's a preference. For more veg-friendly recipes, check out my blog, Vegetarianized.com.

    Best regards,
    Adrienne Capps
    Vegetarianized.com

  • EARTH TO CHOW, for tips and other content that contain recipes Please Post the recipe link.
    Here's the one for the ketchup: http://www.chow.com/recipes/28552-ketchup

  • Why strain it, celfie? Fiber is good for you! As for the HFCS, strange that the back of the Heinz ketchup bottle listed it as an ingredient if it's no longer used...

  • It is tomato season here and time to make catsup from the "2nds" that dont go into salads etc. Cut off any bruised spots. Peel and seed the tomatoes. To make peeling a snap, freeze the tomatoes whole and when they are thawed the skins will slip right off. Dice the tomatoes and bring to a simmer over a low flame until they are soft enough to easily put through a food mill or sieve to remove any...+READ

    It is tomato season here and time to make catsup from the "2nds" that dont go into salads etc. Cut off any bruised spots. Peel and seed the tomatoes. To make peeling a snap, freeze the tomatoes whole and when they are thawed the skins will slip right off. Dice the tomatoes and bring to a simmer over a low flame until they are soft enough to easily put through a food mill or sieve to remove any remaining seeds and hard bits. Season to your preference and simmer slowly until the desired consistency. I dont add sugar until the last 15 minutes or so of the simmer to avoid scorching.-COLLAPSE

  • i love this video! good work, vegetarianized!!! you have inspired me.
    shelly (and teddy) in england !!!

  • and why not strain and reduce to make it smoother? i don't think heinz would have ever been so successful had it been that chunky

  • it's already been noted on chowhound (look to the bar on the left) that Heinz no longer uses HFCS