Homemade Ketchup

The recipe below is from "The all New Square Foot Gardener Cookbook" that Jennifer made and shared on my Facebook page.  I saw the final picture of Jennifer's work and her description of the flavor sold me. 
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Italian
Servings 40


  • 4 pounds tomatoes, stem end cut out, quarted, seeds squeezed out (about 16-20 medium tomatoes)
  • 1 or 2 pc. onions, cut into chunks
  • 1 or 2 pc. sweet red bell peppers, cored, deseeded, quartered
  • 1 1/2 cups white or cider vinegar
  • 1 cup brown sugar
  • 2 t salt
  • 2 t dry mustard
  • 1/2 t whole allspice berries
  • 1/2 t whole cloves
  • Pinch of red pepper flakes or 1 inch segment of dried red pepper
  • 1 pc. cinnamon stick, broken


  • Grind, process or puree the tomatoes, onions, and peppers in a blender or food processor, working in batches.
  • Pour the mixture into a large pot. Add vinegar, sugar, salt and mustard. Put allspice, cloves, pepper and cinnamon into a clothbag or cheesecloth. Add to the pan.
  • Bring mixture to a boil over medium heat. Reduce heat to slow and simmer, uncovered, for an hour or until the volume is reduced by half, stirring often.
  • Cook until the consistency and flavor is where you want.
  • Remove spice bag and ladle the ketchup into hot jars, leaving 1/2" headspace.
  • Wipe rims of jars and add hot lids/rings. Process in water bath for 10 minutes.
  • Makes 2-4 pints
Keyword Homemade Ketchup, Ketchup