This homemade ketchup recipe is quick and easy to prepare using canned tomato paste and other ingredients you're likely to have on hand. Slightly tangy with a hint of lingering spiciness, it can be made milder be reducing the cayenne pepper. My family prefers it to many of the store brands available in Morocco.
The ketchup recipe calls for corn syrup. As corn syrup is hard to find in Morocco, I use simple syrup as a substitute. Directions for making it are included in the recipe instructions below.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: approx. 2 cups ketchup
- 2 cans (ea. approx. 140g or 6 oz.) tomato paste
- 2/3 cup corn syrup (or simple syrup)
- 2/3 cup vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne or ground red pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder (or 1 teaspoon finely grated onion with the juice)
- 1/8 teaspoon Allspice or Ras el Hanout
To Make Simple Syrup
In a saucepan over low heat, combine 1 cup sugar and 1 cup water, stirring until the sugar has completely dissolved. Turn up the heat and bring to a boil. Simmer, uncovered and without stirring, for 10 minutes. Remove from the heat and let the syrup cool before storing in the fridge.
To Make the Ketchup
Mix all of the ingredients together in a saucepan or pot. Cover and simmer over low heat for 25 to 30 minutes, stirring occasionally. Allow the ketchup to cool before serving.
The ketchup will keep for one month or longer when stored in a covered container in the fridge.