Name: Oven-baked homemade ketchup from the oven: Sweet-and-sour, fragrant and ideal for canning
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 16
Ingredients: 2 kg ripe tomatoes; 4 onions; 2 red peppers; 200 g granulated sugar; 2 level tablespoons of salt; 5 cloves of garlic; 5 allspice berries; 5 whole cloves; ½ teaspoon ground chilli or 1 hot pepper (to taste); 1 tablespoon sweet ground paprika; 100 ml vinegar (8%); 2 bay leaves

Preparation procedure

Preheat the oven. Set to 200 °C (top/bottom heat).
Everything on the tray. Cut the tomatoes, onions and peppers into pieces. Spread on a deep baking tray, add the sugar, salt, garlic, allspice, cloves, chilli, paprika, bay leaves and vinegar. Stir briefly.
Baking. Place in the oven and bake for about 90 minutes. Stir 1–2× during baking so the ingredients cook through and reduce evenly.
Blend. Transfer the baked mixture to a pot (remove the bay leaf if necessary) and blend until smooth with an immersion blender. For an extra-smooth ketchup you can pass it through a fine sieve.
Adjust and briefly simmer. Taste and, if needed, adjust acidity (with vinegar) and sweetness (with sugar). Briefly simmer for 3–5 minutes.
Filling into jars. Fill hot ketchup into clean, warmed jars right up to the rim, wipe the necks, and seal tightly.
Sterilization. Sterilize the jars in a water bath at 80 °C for 20 minutes (25 minutes for larger jars). Remove, turn them lid-side down, and let cool. Store in a cool, dark place. After opening keep refrigerated and consume within 2–3 weeks.

Total preparation time: 2 hours

Yield: approx. 1.3–1.5 liters (4–5 jars of 300 ml)

Tips and variations

Smoky variation: Add ½ teaspoon smoked paprika.
Milder version for children: Use less chilli, and halve the cloves and allspice.
Thickness: If you want a thicker ketchup, let it slowly evaporate for a few minutes after blending without the lid.

Serving

Great with fries, grilled meats, in burgers, on pizza and in sauces. Baking in the oven gives the ketchup a fuller, more caramelized flavor without you having to stand at the stove for a long time.

Conclusion

Oven-baked ketchup is one of the easiest ways to make use of a tomato harvest. Minimal work, maximum flavor and a reliable pantry-ready result. Once you try the homemade version, you’ll be reluctant to go back to store-bought.

Oven-baked homemade ketchup from the oven: Sweet-and-sour, fragrant and ideal for canning recept

For 16 portions

Ingredients

Preparation procedure

Tips and variations

Serving

Conclusion

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