Tomato Ketchup

by Olivia Pattison

It is preferable to use canned tomatoes but not necessary. For fresh, use very ripe tomato seconds—no mold because we wouldn’t want to cook down perfection. Ketchup is about excess.


  • 8 lbs. tomatoes or two 28 oz cans crushed tomatoes
  • 1 large white onion
  • 1 cup white or apple cider vinegar
  • 1/2 cup honey
  • 2 tsp. salt
  • 1/4 tsp. cinnamon (optional)
Tomato Ketchup

Maggie Shannon

If beginning with fresh tomatoes, chop them and the onion roughly and put in a large saucepan over medium heat, stirring regularly to make sure they don’t burn on the bottom of the pan. Once the tomatoes have completely lost shape and have the appearance of tomato sauce, run through a food mill or process in a blender, return to saucepan and add vinegar, salt, and cinnamon. Once the mixture has reduced by half and is thick and smooth, remove from heat and add honey.

If starting with canned tomatoes, simply dice the onion fine and add in with the other ingredients (except the honey), stirring regularly until the mixture is thick and smooth. Remove from heat and add honey. Ladle into clean jars and refrigerate once cooled.

Yield: 1 quart