Ketchup Sauce

Name: Ketchup Sauce
Prep time: 5 min
Cook time: 85 min
Total time: 90 min
Yield: 15
Ingredients: Tomato purée 1 ½ cup; Extra virgin olive oil 3.4 tbsp; Yellow onions 4.1 oz; Hot Paprika ½ tsp; Sugar 4 tbsp; Red wine vinegar 3 ½ tbsp; Fine salt to taste; Powdered ginger ½ tsp; Cloves &frac18; tsp; Type 00 flour 2 ½ tsp; Nutmeg to taste

it de fr es br

128

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 128
Carbohydrates g 12.4
of which sugars g 11.1
Protein g 1.1
Fats g 8.2
of which saturated fat g 1.27
Fiber g 1
Sodium mg 191

Difficulty: Very easy
Prep time: 5 min
Cook time: 1 h 25 min
Serving: 15
Cost: Low

PRESENTATION

Ketchup sauce isn’t just that sweet red stuff everyone squeezes on burgers and fries—it’s got a really, really interesting story. I mean, way more than most people realize. Long before the tangy, tomato version hit American tables, this sauce started out in Southeast Asia as a fermented mix called "kecap." Back then, it was made with soy and anchovies, giving it a savory kick that’s pretty different from what you’ll find in a bottle today. Crazy, right? This original version traveled west in the 1600s, and European chefs started mixing things up. They swapped ingredients and created new tastes. And you know what? It wasn’t until 1812 that James Mease in the U.S. Came up with what we know as a homemade ketchup recipe using tomatoes. Seriously changed the game. About sixty years later, ketchup went commercial, showing up in stores everywhere and kicking off a whole new chapter for this tomato-based condiment.

Making an easy ketchup sauce at home is a fun way to explore how this traditional ketchup preparation has evolved over time. Really cool to see. People might be surprised at how rich and smooth the sauce can get, especially when you control the ketchup ingredients and the whole ketchup cooking method. Instead of just squeezing out a bottle, making your own sauce lets you tweak the flavors—maybe a bit sweeter for dipping fries or more zesty for barbecue. And the sauce? It's all yours. It’s cool to think you’re connecting to a sauce that’s traveled across centuries and cultures, from Southeast Asian markets to European kitchens and finally to American diners. For sure. For anyone who wants a quick ketchup recipe that’s way better than store-bought, going the DIY route really pays off. You’ll notice the difference right away, especially when that fresh, colorful taste kicks in. Homemade ketchup isn’t just about nostalgia or history—it’s about getting a sauce that really fits what you like. Simple stuff you probably already have—pretty simple. That’s the best part of making your own: you get flavor, a bit of food history, and something to brag about at your next cookout. Plus, it’s a great way to impress your friends with a classic sauce that has a story to tell. No question.

INGREDIENTS
Ingredients for 14 oz of ketchup: Tomato purée 1 ½ cup (350 g); Extra virgin olive oil 3.4 tbsp (50 g); Yellow onions 4.1 oz (115 g); Hot Paprika ½ tsp (2 g); Sugar 4 tbsp (50 g); Red wine vinegar 3 ½ tbsp (50 g); Fine salt to taste; Powdered ginger ½ tsp (2 g); Cloves ⅛ tsp (0.5 g); Type 00 flour 2 ½ tsp (10 g); Nutmeg to taste

Preparation

How to prepare Ketchup Sauce

To prepare the ketchup sauce, clean and finely slice the onions 1. Pour the oil into a saucepan, add the onions, and let them soften for 4-5 minutes, stirring occasionally 2. At this point, also add the tomato puree 3

the ground ginger 4, the paprika 5, and the finely chopped cloves 6.

Then add the flour 7, the red wine vinegar 8, the sugar 9, and the salt.

Finally, flavor with freshly grated nutmeg 10 and mix everything 11. Cook for 1 hour and 20 minutes 12 on low heat, stirring occasionally to prevent the mixture from sticking to the bottom.

At this point, blend the mixture 13 to obtain a smooth and homogeneous consistency 14. Your ketchup sauce is ready to enjoy!

Storage

Store the ketchup sauce for no more than 3-4 days. Freezing is not recommended.

Advice

To obtain a more or less sweet and sour sauce, increase or decrease the amount of sugar and vinegar according to your taste!

Curiosity

In the 1930s, a famous food company launched a national competition to find an Italian name for ketchup; the name salsa rubra won and is still used as a synonym today.

For the translation of some texts, artificial intelligence tools may have been used.