Tomato Mango Ketchup

Tomato Mango Ketchup


Homemade ketchup not only possible, it’s downright easy. Subtly sweet and fruity, with hints of mango and a punch of vinegar, it is the perfect dip for fried potatoes or topping for the ultimate burger. You’ll never buy store-bought again.


1 pound roma tomatoes (fresh, halved or 1, 14 oz can whole, peeled San Marzano tomatoes)
1 mango (large, peeled and cored)
1 garlic cloves
1/2 onions (medium)
2 tablespoons granulated sugar
3 tablespoons white vinegar
1 tablespoon tomato paste
freshly ground black pepper


1Juice tomatoes (with their juice if using canned tomatoes), mango, garlic, and onion through the sauce screen with pulp control closed. You should end up with about 2 cups of liquid.
2Place tomato juice in a medium saucepan along with sugar, vinegar, and tomato paste. Bring to a boil and simmer for 30 to 40 minutes or until mixture is significantly reduced and the consistency of ketchup. For a smoother, shinier ketchup, blend or pulse briefly in a food processor. Ketchup will keep, refrigerated in a jar or airtight container, for 1 to 2 weeks.
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