Katchkie Ketchup: A Farm-Grown Classic with a Tangy Twist

We’ve grown a lot of tomatoes at Katchkie Farm over the years—and we’re not exaggerating when we say they’re some of the best around. They’ve starred in our eponymous Katchkie Tomato Soup, been transformed into a wood-fired pizza sauce by pizzaiolo Rafi Bildner during a memorable farm pop-up, and—perhaps most enduringly—found their way into this rich, tangy, farm-fresh ketchup.

Katchkie Ketchup has been a beloved staple at our cafés and events for years, and now you can make it at home. It’s part of the Katchkie Pantry—a handcrafted summer collection made with ingredients grown or foraged with care, and preserved with purpose to celebrate the bounty of the farm.

Katchkie Ketchup

Yield: 1 Quart

Ingredients

2 ¼ c tomato paste
¾ c honey
1 ½ c white vinegar
¾ c water
1 Tbsp sugar
2 ¼ tsp salt
¾ tsp onion powder
⅜ tsp garlic powder

Procedure

In a medium saucepan over medium heat, combine all ingredients and whisk until smooth.
Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool.
Refrigerate in a sealed jar or container.

Suggestions for Use

Katchkie Ketchup is the perfect condiment for your meal (try it with our Veggie Burgers), fries, hot dogs, or chicken tenders; as an ingredient in meatloaf or baked beans; or in a sauce like our cocktail sauce or 1000-Island dressing from our Cooking with Katchkie cookbook!