recipe

This recipe takes everything you love about store-bought ketchup and packs in even more tomato flavor—get your burgers and fries ready!

safety
  • Uses the stovetop
difficulty
  • Advanced
time
  • 1½ hours, plus 12 hours chilling time
yield
  • Makes about 1½ cups

hey curious cook—

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Prepare Ingredients

2¼ pounds
grape tomatoes
½ cup
red wine vinegar
½ cup
packed dark brown sugar
2 teaspoons
salt
½ teaspoon
pepper
Pinch
ground allspice

Gather Cooking Equipment

12-­inch nonstick skillet
Rubber spatula
Blender
Dish towel
Fine-mesh strainer
Medium bowl
Jar with tight-fitting lid
1
 
2¼ pounds
grape tomatoes
1
garlic clove, peeled
½ cup
red wine vinegar
½ cup
packed dark brown sugar
2 teaspoons
salt
½ teaspoon
pepper
Pinch
ground allspice

Add all ingredients to 12-inch nonstick skillet. Use rubber spatula to stir to combine.

 
2
 

Bring tomato mixture to simmer over medium-high heat (small bubbles should break often across surface of mixture). Reduce heat to medium and simmer, stirring occasionally and scraping bottom of skillet, about 20 minutes.

 
3
 

Reduce heat to low and continue to cook until almost all liquid has evaporated and rubber spatula leaves distinct trail when dragged across bottom of skillet, 5 to 10 minutes. Turn off heat. Let mixture cool for 15 minutes.

 
4
 

Ask an adult to carefully transfer tomatoes and liquid to blender jar. Place lid on top of blender and hold lid firmly in place with folded dish towel. Turn on blender and process mixture until smooth, about 1 minute. Stop blender.

 
5
 

Set fine-mesh strainer over medium bowl. Pour tomato mixture into fine-mesh strainer. Use rubber spatula to stir and press on mixture to push liquid through strainer into bowl. Discard solids left in strainer.

 
6
 

Let ketchup cool completely, about 30 minutes. Pour ketchup into jar with tight-fitting lid. Place in refrigerator until chilled and thickened, at least 12 hours. (Ketchup can be refrigerated for up to 1 month.)