Homemade Ketchup by Claire Dinhut

Making Ketchup I confess I don’t make ketchup all that often, as the store-bought kind is inexpensive, plentiful, and generally of good quality. That said, when I do make it, I’m always reminded that it is actually very easy to make—it doesn’t even need to be cooked—and it tastes less sweet while also having more depth of spice flavor than what you can find on supermarket shelves. Tools: No special equipment needed. Storage: Homemade ketchup should last for about a week in the fridge. Homemade Ketchup I find tomato paste gives ketchup the most pungent base flavor, sweet with herbaceous depth. When using paste, there is no need for additional sugar, as tomato paste itself is so reduced it almost tastes caramelized (another benefit to making your own, as most store-bought ketchups are packed with unexpected amounts of sugar). The Ketchup Variations For the best results, start with a base of homemade ketchup. I find the texture is nicer and the flavor profile more rounded when I build on the more neutral canvas of a homemade ketchup than a store-bought one. —Claire Dinhut (Condiment Claire)