Homemade Ketchup!

At the Bombshell Barbecue, I served up my homemade ketchup! I know what you’re thinking – that sounds complicated.  And using some techniques it is.  When I have all day to concentrate on JUST making something tomato based, I will use fresh tomatoes (in the summer, ones grew myself), peel them, roast them and make the sauce from here.  When I have other things going on the stove, I use canned tomatoes.  On barbecue day, I like to focus my energy on the meat, and other items that will be enjoyed.

This recipe takes just a few ingredients, most of which you already have in your home, and allows for some creative freedom to spice it up, sweeten it, or leave it just as it is.  Here’s what I did…


6 oz can Tomato paste

1/2 c Light corn syrup

1/2 c White vinegar

1/4 c Water

Splash balsamic vinegar

1/8 tsp Garlic powder

1 Tbs Sugar

1 tsp Salt

1/4 tsp Smoked paprika

1/4 tsp Onion powder

1/8 tsp Ancho chili powder

How to

Combine everything in a sauce pan and whisk to combine. On medium heat,   bring this concoction to a boil.  Once it reaches a boil, reduce heat to low and allow it to simmer for 20 minutes, or until it reaches the consistency of ketchup.  Take it off the heat and allow the mixture to cool.  Once it is cool, put this mixture in an airtight container and store in the fridge.  I put mine in a mason jar for storing.  This is so simple, and really taste so much better than the store bought kind.



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