July  9, 2012
0 Ratings
  • Prep time 5 minutes
  • Cook time 2 hours
  • Makes 1 quart
Author Notes

Tis the season for hot dogs and bbqs and with that comes condiments. As a mother to a ketchup fanatic I would constantly have to deny her requests for bread with ketchup when she was younger. I do cringe slightly every time we lather on the Heinz 57, but what dog is complete without sauerkraut, sweet relish, mustard and ketchup? It made total sense I stir up a batch of the summer’s dynamic duo forgoing some not so natural ingredients. For the mustard I envisioned it sweet to contrast the spiciness but not nearly the overkill of honey mustards we are used to. The ketchup I find similar in taste to the store bought varieties but with a brightness that the others lack.

I hope you find the recipes straightforward and easy. They both yield enough to share. So gather up the empty jam and pickle jars you saved, fill them up and hand them off to those special people who will invite you over to their homes for a summer gathering.

Camille Becerra

Test Kitchen Notes

Curious about the origins of ketchup? Tune into the episode of Either Side Eaters, where co-hosts Jen Phanomrat and Katie Quinn discuss its less-than-obvious history. —The Editors

What You'll Need
  • Ketchup
  • 1/4 cup olive oil
  • 3 garlic cloves, sliced
  • 1 onion, diced
  • 3 teaspoons salt
  • (2) 14-16 ounces cans tomato puree
  • 1 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons molasses
  • 1 cup white balsamic or white wine vinegar
  • 1 bunch thyme
  • 1 pinch black peppercorns
  • 1 pinch coriander seed
  • 1 pinch fennel seed
  • 1 pinch whole mace
  1. Ketchup
  2. Sweat onion and garlic in olive oil and salt without gaining any color.
  3. Make a sachet with the thyme, peppercorn, coriander, fennel and mace.
  4. Add tomato, water, sugar, molasses, vinegar and sachet.
  5. Bring to a boil and simmer on low for 2 hours.
  6. Remove sachet. Whiz in a blender or with an immersion blender and strain.

See what other Food52ers are saying.

  • Camille Becerra
    Camille Becerra
  • Mary Lee McKenna
    Mary Lee McKenna
  • greekmiss
  • US Expat in Vancouver
    US Expat in Vancouver

4 Reviews

Mary L. March 17, 2014
I would like to make the mustard recipe however, I have an alcoholic to there something I could substitute for the beer?
greekmiss July 16, 2012
I'm just placing this link here as it might assist some to make this recipe:
US E. July 15, 2012
What do you think the "best before" in the fridge would be for these?
Camille B. July 15, 2012
2 months for the ketchup. Up to 8 months for the mustard.