UMAMI-LOADED Ketchup From Scratch

Ketchup, Catsup, Ketch Daddy... these are all names to describe a semi-sweet, acidic, red tomato sauce. Here in The States, ketchup is most notably served on Burgers, French Fries and outside of Chicago, on Hotdogs. I don’t consider myself a food elitist, I eat pretty much anything all the time (just ask my girlfriend), but my homemade “UMAMI-BLASTER ketchup” is better than store-bought. Much better. This ketchup will knock your socks off and send them into deep orbit. Enjoy and sauce on! 🤘🏻 Adam

Stuff I Use:

Xanthan Gum

Yield: 1-3 cups

Print

With ImageWithout Image

Umami-BLASTER Ketchup

Cook time: 4 HourTotal time: 4 Hour

Ingredients

• 2 (28oz) cans San Marzano Tomatoes, crushed
• 1 cup Water
• 1 cup White Vinegar
• 2/3 cup Sugar
• 2 tsp Kosher Salt, plus more to taste
• 1 tsp MSG
• 1 tsp Worcestershire Sauce
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1 tsp Fish Sauce, plus more to taste

Instructions

1. In a large, wide dutch oven, add in two cans of San Marzano tomatoes, water, onion powder, garlic powder, and a pinch of salt.
2. Next, add in the Worcestershire sauce, MSG, and white distilled vinegar. Give the tomatoes a mash by hand to ensure all the juices are evenly dispersed in the pot.
3. Allow the mixture to slowly reduce for 3 hours in the oven, ensuring to scrape down the sides at the halfway mark to prevent burning.
4. Once the mixture has reduced to nearly a paste-like consistency, let it cool to room temperature before transferring it to a blender to be pureed until silky smooth.
5. Pass the puree through a mesh strainer to remove any seeds and achieve a smooth ketchup.
6. Final seasoning includes fish sauce and additional salt to taste. Remember to ensure the ketchup is at room temperature or slightly chilled before this step.
7. Store your homemade ketchup in a mason jar, deli container, or a squeeze bottle and chill before serving. Enjoy the umami-rich, tangy, semi-sweet goodness of your homemade ketchup!

Adam's Notes

• A Note about Xanthan Gum (XG): Xanthan Gum is a hydrocolloid meaning that it thickens, strengthens and can sometimes smooth out purees and emulsions. I chose not to add it into the ketchup in this video because it seemed like an extra step. If using, puree the ketchup, pass it through a strainer, then reintroduce the ketchup to the blender and when pureeing add a bump of XG to the mix. Not too much, only 1/8th of a tablespoon or so will get you where you need to be.

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.