and adjust salt, pepper, vinegar, or sugar as you see fit. 5. Continue cooking and tasting until tomato is of ketchup consistency. This may take an additional 3-4 hours. 6. Ladle hot ketchup into ...

Whether you like a thin ketchup or thick, spicy or mild, you can alter the recipe as you see fit. Not only will the quality of this condiment be better homemade, but you can forgo all those ...

This spicy take on tomato ketchup is a good way to use up any extra tomatoes that are past their best. Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 ...

This ketchup will keep in the fridge for up to 2 weeks. Tip 1: If you use tinned anchovies preserved in olive oil, you can use the oil you drain off in this recipe. Tip 2: To make the ketchup last ...

Andrew Smith's book, "Pure Ketchup," contains 50 different historical ketchup recipes including Eliza Smith's 1727 recipe which was the first one published in English. Some of the listed ...