5 ingredient homemade ketchup

yay! i’m so excited!

i’ve spent the last two years working as a freelance journalist + writer for various publications. i’ve written about epa water violations in west virginia, i’ve tracked and explained presidential candidates tax plans, i’ve produced an investigative series about american universities operating in qatar and funded by some of the middle east’s most rich and influential families (google education city in doha, it’s fascinating). i also write for a digital parenting magazine out of brooklyn called well rounded. but today, my first food piece was published! did i say yay?!

i’m working on some food trend stories for my hometown newspaper. the first one is about homemade ketchup. you can read it here, and follow the jump for the recipe!


2 lbs. tomatoes; quartered

1 c. red wine vinegar

1/3 c. brown sugar

2 tsp. salt

1 tsp. black pepper

  1. simmer tomatoes, vinegar, sugar, salt, and pepper in sautee pan on medium to high heat, until liquid evaporates, about 35 minutes.
  2. ladle into blender and puree mixture. for a rustic-looking ketchup, serve as is. For perfectly smooth ketchup, push through a fine-mesh strainer.

let me know if you try this! i’m definitely trying to recreate jeremiah’s vindaloo curry ketchup next.


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he's a culinary institute of america grad in medical school. she's a journalist, who prior to their meeting, used the oven solely for storage.

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