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Ketchup – 3 different uses you may not know about

Radek Štěpán 10. 08. 2025 1 views

Ketchup is probably the most popular and universal ingredients and taste enhancer. Some people only use a homemade ketchup made according to a recipe that has been passed down from generation to generation. It might be handwritten in a faded family notebook… But that does not mean that you should not try something new this year. Here are three different ketchup variations that you will enjoy.

Preparation

You could boil tomatoes with skins first and puree them when done, but we think peeling tomatoes before boiling is a less laborious option. Wash the tomatoes and cut them crosswise. Pour hot water over them and peel them. Then cut out the hard parts (the stem area) and put them in a pot. You can chop tomatoes, but a much better option is to mash them in the palm of your hand (in the pot so that all the juice stays in the pot).

Ketchup

Photo: Radek Štěpán

Cooked ketchup

When you finished cooking you have a pot full of ketchup. What now? Simply fill clean jars with the finished ketchup (if they have a narrow neck, use a funnel). Close tightly immediately while the ketchup is still hot and turn jars or glasses upside down. Let them cool down overnight. The next day, you can label them. You may include the date too. This type of ketchup will last for about a year in a dark and cool place.

Classic ketchup

Ingredients:

2 kg tomatoes,
250 g apples,
250 g onion,
150 g sugar,
150 ml water,
150 ml vinegar,
1 tablespoon of salt,
1 pinch of cinnamon,
1 teaspoon of ground sweet paprika,
3 cloves,
5 pieces of allspice,
2 bay leaves,
10 whole peppercorns.

Cook tomatoes in a pot as described above. Add the finely chopped onions and apples (including the skin), add sugar, water, vinegar, salt, cinnamon and paprika. Put spices (cloves, allspice, pepper and bay leaf) in a package and tie well (for example, in gauze) and add to other ingredients. Mix everything and cook for about an hour. Stir several times during cooking. Do not rush the cooking. If you cook too quickly, a large amount of water will evaporate and you do not want that. After an hour, remove the package with spices and blend the ketchup with a hand blender until smooth. If you do not want any tiny pieces, strain the mixture using a dense cloth. But we thing straining is not necessary.

Photo: Pixabay

Ketchup with stevia

A slightly lighter version of ketchup with less sugar:

1.5 kg tomatoes,
2 onions,
2 apples,
6 stevia tablets,
½ cup of cane sugar,
½ bag of raisins,
2 garlic cloves,
1 tablespoon of salt,
½ cup of vinegar,
¼ teaspoon of pepper,
¼ teaspoon of curry,
¼ teaspoon of cinnamon,
½ teaspoon of ground sweet paprika,
3 cloves.

Cook tomatoes as described above. Add finely chopped onion and apples (with skin). Add the other ingredients and cook for about an hour. Blend and cook for another 15 minutes. Add the stevia and mix. Let it cool and strain.

Photo: Radek Štěpán

Ketchup with celery

Celery is aromatic and works great in ketchup:

2 kg of tomatoes,
250 g celery,
4 large onions,
5 tablespoons of rapeseed oil,
4 cloves of garlic,
1 teaspoon of ground coriander,
½ whole cinnamon stick,
5 balls of allspice,
10 peppercorns,
2 teaspoons of celery salt,
3 tablespoons of tomato puree,
½ teaspoon of tabasco,
200 ml white wine vinegar,
200 g cane sugar.

Again, cook tomatoes as described above. Cut onion and celery into small pieces and blend. Fry the mixture in oil until soft. This takes about 5 minutes. Add sliced garlic and fry for another 5 minutes. Put pepper, cinnamon and allspice in a bag and add it to the pot. After a minute, add the remaining ingredients. Bring to boil and then reduce the heat. Cook for about one hour. Remove the bag of spices and blend until smooth. Cook for another 15 minutes and you are done.