A simple and delicious easy recipe for homemade ketchup using basil. It’s incredibly easy and you control the sweetness! Nothing artificial and beats the junk added to commercial ketchup.
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Have you ever wondered why sometimes you see this tasty condiment spelled “ketchup” and sometimes “catsup”. I have so I decided to check it out.
Origin of the Word
Both words are derived from the Chinese ke-tsiap, a pickled fish sauce. Catsup and ketchup are acceptable spellings used interchangeably.
In the 1800s, “ketchup” was most common in Britain and “catsup” was most common in the US. Today, “ketchup” is the dominant term in both countries.
English sailors first discovered the delights of the “sauce”, a Chinese condiment and brought it to the west in the 17th century. The Chinese version is actually more akin to a soy or Worcestershire sauce.
It gradually went through various changes, particularly with the addition of tomatoes in the 1700s. By the nineteenth century, tomato versions were much thinner with a consistency more like a soy or Worcestershire sauce.
The basic ingredients in modern ketchup are tomatoes, vinegar, sugar, salt, allspice, cloves, and cinnamon. Onions, celery, and other vegetables are frequent additions.
Catsup may be made of tomatoes, onions, cayenne, sugar, white vinegar, cloves, cinnamon, celery seed and salt. So the two do not differ much in their ingredients. But different manufacturers may use different ingredients for the two. Sometimes Catsup may be more spicy than Ketchup.
So there you have it … a brief history of ketchup and catsup. I decided to call it ketchup because it is not that spicy with only 1/8 teaspoon of red pepper flake. If you want a spicy catsup, be sure to check out my post Making Homemade Spicy Catsup and a Visit from the Fire Department
This adult version of ketchup puts plain old ketchup to shame. I think it would be great on fries (like this Duck Fat Fries), or veggie fries (like this carrot fries), or a burger, and Italian sausage or a dip.
I made this basil ketchup as a dip for Parmesan Herb-Crusted Ravioli that I took to a Christmas party last night. Both the ravioli and this basil ketchup got rave reviews from everyone which made me giggle with delight because it was fairly simple to make … especially this basil ketchup.
You’ll sauté diced onion, garlic and red pepper flakes. Then everything else gets added to the pot and brought to a boil. Then reduce to a simmer for about 30 minutes. It will reduce and get thicker, but be still fairly chunky.
You can either leave it like this, or you can put it in the blender a blend until desired consistency.
Basil Ketchup (A printable version is at end of post)
Yields 2 cups
1 Tablespoon olive oil
1/2 small onion, diced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
14-ounce can diced tomatoes
2 Tablespoons tomato paste
1/4 cup apple cider vinegar
1/4 cup light brown sugar, packed
2 Tablespoons freshly chopped basil
1 teaspoon kosher salt
1/4 teaspoon allspice
In a small saucepan, heat the olive oil over medium heat. Add onion and sauté for 3-4 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
Stir in the tomatoes, tomato paste, vinegar, brown sugar, basil, salt and allspice. Bring to a boil, then reduce heat and simmer. Continue to cook, stirring occasionally, until thick, about 30 minutes.
Cool to room temperature. Transfer to blender, blend until desired consistency or leave chunky. Store in mason jars in the refrigerator for 1-2 weeks.
- 1 Tablespoon olive oil
- ½ small onion, diced
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 14-ounce can diced tomatoes
- 2 Tablespoons tomato paste
- ¼ cup apple cider vinegar
- ¼ cup light brown sugar, packed
- 2 Tablespoons freshly chopped basil
- 1 teaspoon kosher salt
- ¼ teaspoon allspice
- In a small saucepan, heat the olive oil over medium heat. Add onion and sauté for 3-4 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
- Stir in the tomatoes, tomato paste, vinegar, brown sugar, basil, salt and allspice. Bring to a boil, then reduce heat and simmer. Continue to cook, stirring occasionally, until thick, about 30 minutes.
- Cool to room temperature. Transfer to blender, blend until desired consistency or leave chunky. Store in mason jars in the refrigerator for 1-2 weeks.