Half-Baked by Liz  recipes, crafting, & other fun things

Tomato Ketchup

February 20, 2017 / by Liz

Tomato Ketchup

Yield: 1 ½ cups

Tomato Ketchup


  • 700 g ripe tomatoes
  • 85 g white vinegar
  • 70 g sugar
  • 1 ½ teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery seed
  • pinch cloves
  • pepper
  • sprig of fresh rosemary


  • Coarsely chop up the tomatoes and remove the hard stem piece.
  • Add the tomatoes and all other ingredients to a medium pot. Cook over medium high heat until everything is broken down, stirring occasionally.
  • Reduce the heat to medium, and continue cooking until the mixture is quite thick – it should somewhat hold its shape when stirred.
  • Remove the stem from the rosemary sprig and discard. Transfer the mixture to a blender, and blend on high speed until completely smooth.
  • Store in a jar in the refrigerator.
  • *See original blog post here.

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