There are two restaurants in the town where I live that make their own ketchup.
In the case of one restaurant — a burger and beer joint — this attention to detail helps elevate the entire experience to something more sophisticated. Sure, it’s burgers and beer, but it’s microbrewed beer, burgers on a brioche bun and a little dish of homemade ketchup with the perfectly cooked fries.
Making your own ketchup might not seem like it’s worth the 30 minutes it takes. But I assume that if you’re on this blog, you are like me, and half an hour for ketchup is a drop in the bucket, the proverbial bucket being the amount of time you spend cooking in any given week. Make it every Saturday and you’ll always have a supply…or, if you’re like me, make it only when you are planning burgers or meatloaf.
Like that restaurant’s burgers, homemade ketchup will bring your paleo barbecue or meatloaf to another level. Plus, you get to say you made your own ketchup. That’s pretty awesome all by itself.
- 6 ounces tomato paste
- 2 Tbsp apple cider vinegar
- 1/4 tsp mustard powder
- 1/2 cup water
- 1/4 tsp cinnamon
- 1 pinch allspice
- 1 pinch salt
- 1/8 tsp paprika
- 2 cloves of garlic, peeled
- Combine all ingredients except garlic in a small saucepan. Bring to a boil, stirring frequently.
- Add garlic cloves (whole) Reduce heat and allow to simmer for 20-30 minutes, stirring occasionally.
- Watch for the mixture to thicken; when it does, remove the garlic cloves and allow ketchup to cool before serving.
- Store in fridge for up to two weeks.