Ketchup is a staple in 97% of American households, probably in 100% of the homes with children. That’s why it’s lovingly called America’s Favorite Condiment. Chances are high that you have a red bottle in your refrigerator, and maybe a spare reserve in your pantry as well.
It’s a basic sauce composed of tomatoes that makes everything taste better, from hamburgers and french fries to chicken wings and eggs. Kids also find that things like carrots or spinach are actually edible when topped with this colorful sauce.
The last time that I ran out of ketchup (uh-oh!) I decided to make a homemade batch in my blender. Hint: save those handy ketchup bottles with the squirt top; you can refill them with homemade ketchup for easy application!
Because the Vitamix heats up as it blends, I was able to add all of the ingredients (minus the corn starch) to the blender for a few minutes. At this point, it was steaming! I then added the cornstarch diluted in water and blended for a few more minutes until thickened. Once it cooled, I stored it in that store bought ketchup bottle in our fridge for 1-2 months (if it even lasts that long!).
- 2 14.5 oz cans diced or crushed tomatoes
- ¼ red onion, diced (roughly ⅓ cup)
- 2 Tbsp tomato paste
- 2 ½ Tbsp maple syrup
- 2 ½ Tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp sea salt
- ½ tsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 tsp cornstarch or arrowroot powder
- 1 tsp water
- Add the canned tomatoes and their juice, red onion, tomato paste, maple syrup, apple cider vinegar, garlic, salt, worcestershire, and yellow mustard to the Vitamix blender cup. Blend on high for 3 minutes.
- Dilute the cornstarch/arrowroot powder in the water. Turn the blender to low, remove the pour cup on the lid, then add the mixture to the blender while running.
- Run on medium for an additional 2-3 minutes, until the mixture thickens. Allow to cool until room temperature, then pour into a jar or bottle. Note: the mixture will thicken further one chilled.
Store in the fridge for 1-2 months.