- Yield: 500ml
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Almost everyone likes ketchup, right? So do I! It's just annoying that there's so much "bad stuff" like sugar, flavor enhancers and preservatives in it. But hey, why not make some ketchup yourself? 😉
If you want to store the ketchup for a longer time, put it into jam jar when it's still hot. When stored in a dark and cold place, the keepability of your self made ketchup should be around 3-4 weeks. Once opened, keep it stored in a fridge and try to consume it in 3-4 days.
- Wash cherry tomatoes, oregano and tarragon. Finely chop the onion, garlic clove and fresh herbs.
- Put all ingredients into a pan and bring to boil at medium heat. Reduce the temperature and let everything simmer on low heat for about 35-40 while stirring occasionally.
- Your ketchup gets thicker the longer it's simmering. Just give it a try and if needed, add more vinegar, honey / maple syrup and fresh herbs. It's completely up to your liking! 🙂
Tip: If you are looking for some kind of spiced ketchup, just add some mustard and curry! It's so good!