Homemade Ketchup and Crispy Sage Potatoes

I will say, one of the great things about having the garden this year, is that it has helped me think about making a couple basic items that I would normally buy in the store.  After all, when your tomato plants are yielding a couple pounds of tomatoes at a time, there are only so many tomato sandwiches you can eat before you start getting creative with other ways to use them!

This is the first of two tomato recipes that I made and have to share with you.  Ketchup and plain ole marinara sauce (to come on another day).  Again, it may seem a little over the top to make ketchup and marinara sauce that are so easy to buy, but this is also a great opportunity to know exactly what you’re putting in your body by making them yourself.  This ketchup recipe does contain sugar, but I reduced the amount and I do at least have peace of mind that it isn’t full of a bunch of ingredients I can’t pronounce.  And while it’s super easy to make, it does take a while, so just a little heads up that you’ll probably want to make it on the weekend when you have some extra time to let it simmer.  To make it a little easier on you, make big batches of it and freeze portions in ice cube trays for easy storage and access.

I made this ketchup to go with crispy sage potatoes that would be perfect for brunch or as a yummy side dish for dinner.

I hope you like it!

Homemade Ketchup and Crispy Sage Potatoes

SERVES about 1 1/2 cups


  • 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


  1. Bring a large pot of water to a boil. Boil the tomatoes for about 3 minutes. Immediately remove the tomatoes from the boiling water and plunge into ice water to stop the cooking process. After the tomatoes have cooled, remove the skins. Set aside.
  2. In a medium saucepan, heat up the olive oil and sauté the chopped onion over medium heat until it’s soft. About 8 minutes. While the onion is cooking, roughly chop the tomatoes, removing the stems.
  3. When the onion is soft, add in the tomatoes, brown sugar, cider vinegar, tomato paste, salt and combine. Bring the mixture to a boil. Reduce the heat to a simmer and allow the tomato mixture to cook for about 2 hrs. When it has reduced by about a quarter, blend it in batches and return to the pot. Continue simmering until it reduces more and becomes thick. About 2 more hours.
  4. When it is done cooking, allow it to cool and store in an airtight container.
  5. Be careful blending hot mixtures. Always do them in batches and instead over using the cover to the blender, use a dishcloth to help some of the steam escape. If you enclose the hot mixture, it may explode and tomatoes would be a yucky mess to to clean up.;)
  6. Crispy Sage Potatoes :
  7. Heat a medium size sauté pan over medium heat. Add the butter and olive oil. Chop the potatoes into bite size pieces.
  8. Add the potato to the butter and olive oil and sauté for about 5 minutes.
  9. In the meantime, finely chop the sage. Add the sage to the pan of potatoes and continue to cook until the potatoes become brown and crispy.
  10. About 15 minutes. Remove from the heat and serve with the ketchup.

Homemade Ketchup and Crispy Sage Potatoes Homemade Ketchup and Crispy Sage Potatoes