In a large pot, roughly chop 5 kg (about 11 lb) of tomatoes, 2 onions, and 3 red peppers. Add 4 whole garlic cloves into the pot with the tomatoes. Place 1 cinnamon stick, a small piece of ginger, and 2 cloves into a piece of cheesecloth, tie it shut, and drop it into the pot with the tomatoes. Bring everything to a boil. After boiling, remove the cheesecloth bundle, then blend the remaining mixture and strain it through a fine-mesh strainer by pressing it with a spoon. Return the strained mixture to the pot and add 1 tablespoon of salt, 2 dessert spoons (about 4 tsp) of sugar, 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil (you can also add 2 capia peppers if you prefer it spicy), and 2 tablespoons of vinegar. Simmer until the liquid reduces and the ketchup thickens. Pour into jars, seal the lids, and turn them upside down. Once cooled, store in the refrigerator or in a cool, dark place. Enjoy!

Cooking Tip

For a plain version, you can skip the garlic, cinnamon, ginger, and cloves and simply follow the remaining steps.

About This Recipe

Ketchup has been adding flavor and stimulating appetite for centuries. Originally made from a variety of ingredients, today's commercial ketchup is typically produced by pasteurizing tomatoes, sugar (glucose syrup), vinegar, salt, starch, and preservatives.

So how do you make the most natural, healthiest ketchup? The answer is simple: tomatoes :) The tomato, a member of the nightshade family, is a plant with hairy leaves, clusters of flowers, and vitamin-rich red or green fruits. Its homeland is known to be South and Central America.

The benefits of this wonderful fruit :) are countless — it lowers bad cholesterol, reduces the tendency to bleed by widening blood vessel walls, protects the skin, slows aging, prevents age-related vision problems, alleviates rheumatic conditions, strengthens the immune system, reduces the risk of heart and vascular disease, and is known to help prevent sudden strokes. In addition, its antioxidant content — including vitamins A, C, and E — helps reduce the risk of cancer.

There is no definitive information about when the tomato arrived in our country. However, based on collaborative research by scientists and historians, it is thought to have a history of about 300 years here, paralleling its development in Europe. Because it was initially consumed while still green, it was called "Frenk Badıcanı" (Foreign Eggplant), and it was recorded under this name in the relevant sources. Records from the monthly expense ledgers kept in 1723 by Damat İbrahim Pasha — who served as Grand Vizier to Sultan Ahmed III during the Tulip Era (1718–1730) — indicate that tomatoes were being purchased at that time.

Today we've prepared our homemade ketchup recipe for you. Be sure to also try our Pesto Sauce recipe for a wonderfully different flavor — we're sure you'll love it. Happy cooking!