You must have guessed by now that we are sauce fans. It’s an obsession. Fries are real and can’t just be eaten without ketchup. This and hamburgers plus ketchup is a match made in Heaven.
We had to get busy. We tried so many different variations: fresh onion vs. dry onion, dates, and maple syrup. Amazing news: we cracked the code.
This homemade ketchup can be made in just one pot. It is fresh, bright, and full of tomato flavor. Maple syrup naturally sweetens it. This tomato ketchup is perfectly balanced with its tanginess, sweetness and saltiness. Swoon! The perfect solution for your burgers and fries and more! We’ll show you exactly how to do it!
Who Invented Ketchup?
The word ketchup is believed to have originated with the Chinese word Ke-tsiap. The Ancient Chinese condiment we know today was very different from the tomato-based product. The fish-based, salty sauce spread through British trade routes from China and changed a lot along the way. The ingredients included mushrooms, walnuts, and lemons, as well as plums, anchovies, oysters, and other seafood.
When did tomatoes arrive? James Mease of Philadelphia is credited as the inventor of the tomato-based ketchup in 1812. In 1876, Heinz introduced their version of ketchup, which included vinegar as a preservative. Heinz and 97 percent of US households use ketchup today. Heinz also sells more than 650 million bottles of ketchup each year.
How to Make Ketchup
No high fructose Corn Syrup! The version we use involves simmering crushed or pureed tomatoes with maple syrup and vinegar. We prefer to use a tomato puree that only contains tomatoes, as citric acid added can dull the tomato flavor.
We used apple cider vinegar to add sweetness and a classic flavor. The ketchup is infused with flavor by adding onion and garlic powders as well as salt and allspice.
It’s ready for use or storage. The ice cream will keep for up to two weeks in the fridge, but it can be frozen into ice cube trays. This makes it easy to defrost whenever you need one.
Ingredients
- Use a 14-ounce can of tomato puree (or crushed tomatoes) (make sure that the only ingredients are tomatoes!
- 1/4 cup maple syrup
- 1/4 cup white vinegar
- 2 Tbsp apple cider vinegar
- 1/4 tsp. onion powder
- 1/8 tsp Garlic powder
- Sea salt, 3/4 tsp
- Allspice, one pinch
Instructions
- If you are using crushed tomatoes and want a very smooth ketchup, then place all the ingredients in a little blender. Blend until creamy and smooth. If you are using crushed tomatoes, place all ingredients in a small blender (a data-amzn-asin=”B00N9IG28O” href=”https://www.amazon.com/MagicBullet-NutriBullet N17-1001 Blender/dp/B00N9IG28O/?tag=minimalistbaker-20″) and blend until creamy and smooth.
- Stir all ingredients together in a medium-sized saucepan. Turn the heat to medium-low. Stir gently until all ingredients come to a gentle simmer. Cover and reduce heat to low.
- Stir every 10-15 minutes, or for 45 to 1 hour, until the color is slightly darker and reduced.
- You can adjust the taste of the sauce by cooling it on the counter. If desired, taste and adjust the seasonings. Add salt, vinegar (1 tablespoon at a time), maple syrup, or onion powder to your liking.
- Enjoy with French Fries and Vegan Burgers. Breakfast Sausage is also a great choice! The ice cubes will be kept in the fridge for two weeks or the freezer for two months.