It’s time to get cooking! I’m going to show you how to make a delicious and easy homemade ketchup, that will taste so much better than store-bought. You might think it sounds weird, but the recipe is very simple and only has 5 ingredients. Plus, not only does this recipe have an amazing flavor, but it also has a long list of health benefits too. We’re also going to be making crispy sage potatoes in this post for some serious flavor on the side. They are super easy and make a great appetizer or side dish!
How to make this meal:
The ketchup recipe is very simple and only has five ingredients. It’s not store-bought, but so worth the work! I personally love a good fresh tomato flavor in my ketchup and this one tastes just like that – plus it also contains plenty of health benefits too.
And about the Crispy Sage Potatoes, they are seriously easy to make and have an amazing side dish taste with lots of crispy edges from the buttery sage goodness baked on top. They’re perfect as an appetizer or side dish for any meal. And they’re healthier than oven fries because these ones don’t require frying them up in oil first before baking them off in the oven (which can add extra calories). You might need to make a double batch of these, though.
- 2 lbs of fresh tomatoes, about 6 big tomatoes or 1 28 oz can of whole tomatoes in puree
- 3/4 cup of finely chopped sweet onion
- 2 Tbsp olive oil
- 1 heaping Tbsp of tomato paste
- 1/2 cup of light brown sugar
- 1/3 cup of apple cider vinegar
- 1/2 tsp of salt
- Crispy Sage Potatoes :
- (serves 4)
- 2 russet potatoes
- 2 Tbsp of butter
- 2 Tbsp of olive oil
- 2 Tbsp of fresh sage
- salt and pepper to taste
Step by step Cooking Instructions
- Preheat oven to 375 degrees.
- In a large bowl, combine tomatoes (if using fresh), onion, olive oil, tomato paste, brown sugar and apple cider vinegar with salt. Use an immersion blender or food processor to blend until smooth
- Pour sauce into a baking dish and place in the oven for 30 minutes
- * If you’re adding canned puree: pour mixture in a medium pot over low heat stirring occasionally until heated through (about 15 minutes) then allow it to cool slightly before pouring it on the top of the roasted vegetables; reduce cooking time by about 20 minutes if doing this method instead *
- Peel potatoes with peeler and cut them lengthwise so that they are uniform thickness. Slice them into ¼ inch thick rounds
- Place potatoes in a bowl and toss with salt, pepper, olive oil and chopped sage to taste. Roast them on a parchment lined baking sheet at 375 degrees for about 20 minutes until browned around the edges
- Serve hot or cold as desired!
Tips and Tricks
* Adjust cooking time with the canned puree method if desired
- Adding extra olive oil to potatoes before roasting will help them brown better and keep from sticking to pan or parchment paper; this is especially helpful when using a larger baking sheet
- Storing roasted potatoes in an airtight container can make for quick and easy meal later in week. Store at room temperature, away from sunlight, for up to five days. Refrigerated storage will last about one week
* Roasted vegetables are also a great side dish option when serving these crispy sage potatoes as well!
- – Try adding fresh thyme leaves instead of chopped sage for something different!
The Homemade Ketchup recipe is perfect for those of you who want to keep your condiment costs down and still enjoy a great tasting ketchup. If you’re looking for crispy sage potatoes, this article has the perfect one!
And if you are a tomato big fan, I have a Sun Dried Tomatoes recipe on my blog. So don’t forget to read other posts like this one that will help make cooking easy and fun!
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