Fresh Tomato Ketchup

Fresh Tomato Ketchup

About This Recipe

“A quite wonderful combination of spice makes this ketchup, a Joanne Weir recipe, worth the effort.”


    • 5 lbs tomatoes, ripe, quartered
    • 3 medium red onions, finely chopped
    • 1 red bell pepper, cored and seeded
    • 1 garlic clove, thinly sliced
    • 1 tablespoon black peppercorns
    • 1 tablespoon mustard seeds
    • 1 tablespoon allspice berry


2 of 4Fresh Tomato Ketchup


  • 2 teaspoons whole cloves
  • 2 teaspoons celery seeds
  • 1 slice fresh ginger
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground mace
  • 1 cup cider vinegar
  • 1 teaspoon coarse salt
  • 1 pinch cayenne


  1. Place the tomatoes, onions, bell pepper and garlic in a large pot.


3 of 4Fresh Tomato Ketchup


  1. Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
  2. Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
  3. Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
  4. Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
  5. Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
  6. Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
  7. Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
  8. While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.


4 of 4Fresh Tomato Ketchup

Nutrition Facts

Serving Size: 1 (3105 g)

Servings Per Recipe: 1

Amount Per Serving
Calories 286.3
Calories from Fat 22
Amount Per Serving
Total Fat 2.5g
Saturated Fat 0.3g
Cholesterol 0.0mg
Sugars 46.8 g
Sodium 630.4mg
Total Carbohydrate 62.7g
Dietary Fiber 10.3g
Sugars 46.8 g
Protein 7.2g

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