Adventures in Ketchup

Last week, I was inspired to make ketchup – since the store-bought kind we occasionally use is not Kosher for Passover.  After looking at a range of complicated and simple recipes, I picked the simple version, as I only needed to buy two ingredients we didn’t already have at home.  I made two kinds- one with canned tomato puree and the other with strained tomatoes.  Although the one with the strained tomatoes cooked to a thicker consistency (and I liked the color better), the ketchup with the tomato puree tasted closer to the real thing.  I don’t know if this will be a repeat recipe, but it was fun to make and try the final result.

Some tips

  • Use any saucepan bigger than 2qt – I used a 1qt for one of them, and it made quite the tomato splatter paint mess on the stove-top.
  • I used a pinch of cinnamon instead of the cinnamon stick – curious what the taste difference would be.
  • This recipe created an interesting smell.  Probably best to make during the day, with the windows open.

Left - Ketchup from Tomato Puree, Right - Ketchup from Strained Tomatoes

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