Total preparation time: 2 hours 30 minutes (25 min. preparation + 90 min. baking + 15 min. blending and fine-tuning + 20 min. sterilization)
Yield: approx. 1.6–2.0 l (6–8 jars of 300 ml each)
Tips and Variations
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Deep color: A small piece of beetroot will make the ketchup ruby-red; it will remain in the background of the flavor.
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Kids’ version: Omit the chili and plums, reduce sugar to 180 g, add the vinegar gradually.
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Smoky touch: A pinch of smoked paprika (0.5 teaspoon) or a few minutes with smoked salt at the end.
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Thickness: If the ketchup is thinner, reduce it further over low heat; stirring will prevent burning.
Serving
Homemade ketchup goes well with fries, burgers, grilled meat, in sandwiches and on homemade pizza. It also seasons pasta sauces or braised vegetables wonderfully – just a spoonful of ketchup for final seasoning.
Conclusion
Oven-baked ketchup is the easiest route to intense tomato flavor without long standing at the stove. Thanks to the fruit and spices you’ll get a balanced sweet-and-sour profile that surpasses most store-bought versions. Once you find your preferred ratio of sugar and vinegar, you’ll have a family staple for the pantry.
