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Homemade Ketchup

Serves: 4 cups
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2 tablespoons extra-virgin olive oil
1/2 small yellow onion, diced
4 cloves garlic, minced
1 tablespoon kosher salt, plus more to taste
1 teaspoon dry mustard powder
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 (15-ounce) can diced tomatoes, drained
1 cup apple cider vinegar
1 (6-ounce) can tomato paste
1/4 cup light brown sugar, packed
1/4 cup honey
1/4 cup granulated sugar
1/4 cup white wine
2 tablespoons molasses


In a large saucepan, heat the olive oil over medium heat. When the oil starts to shimmer, add the onion and cook, stirring frequently, until translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the salt, mustard, coriander, pepper, allspice and cloves and cook, stirring constantly, until fragrant, about 1 minute.

Add the remaining ingredients and simmer until slightly thickened, 20 to 30 minutes. Remove from the heat and pureé in a blender in batches until completely smooth. Taste and season with salt if needed. Transfer to a container and store in the refrigerator until ready to serve.

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