homemade ketchup recipe

with rosemary and thyme vinegar roasted potatoes

The first time I made ketchup from scratch, the Idyll team was in Greece and had an abundance of chickpeas and potatoes, so we made chickpea veggie burgers and roasted potatoes but had no ketchup to go with them.

We did happen to have some canned tomatoes, spices, and a few other crucial ingredients, including the olive oil and vinegars we were sampling from around the Peloponnese in our sourcing trips for Idyll. So I decided to wing it and ended up with homemade ketchup that made me question ever using storebought ketchup again. 

Here, I recreated that ketchup to go with rosemary and thyme vinegar roasted fingerling potatoes. The potatoes themselves are worthy of making, but a recipe isn't really necessary; I just sliced fingerling potatoes lengthwise, tossed them with freshly chopped rosemary and Idyll olive oil and thyme vinegar, roasted them in a cast-iron skillet at 400F until crispy, and finished them off with some fleur de sel. You can watch the magic happen in the video below.



The potatoes turned out good enough to eat without accompaniment, but the ketchup was an excellent condiment nonetheless.

This recipe makes enough ketchup for more than one meal, so I also enjoyed it later with plain baked baby sweet potatoes and spiralized baked french fries.

Yes, I like potatoes. And if you do too, you should probably make this ketchup. 

Homemade Ketchup Recipe

Name of image (title of post is fine)

  • 2 tbsp Idyll extra virgin olive oil
  • 1 small onion
  • 3 cloves garlic
  • 1/4 tsp cayenne
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1 can diced tomatoes (15 oz)
  • 1/3 cup Idyll white balsamic vinegar with honey

  1. heat olive oil in medium saucepan on medium heat and add chopped onion
  2. once the onion is translucent add chopped garlic and stir, then add spices
  3. stir in the tomatoes then add vinegar and mix well
  4. reduce heat and stir occasionally until it starts to thicken and bubble
  5. remove from heat and puree the ketchip with a blender, food processor, or immersion blender
  6. return pureed ketchup to saucepan and continue cooking until it has reduced to desired consistency, let cool and enjoy
  7. feel free to experiment with other spices like curry powder or turmeric for a spin on regular ketchup!