Homemade Maple Ketchup

Recipe by Chef Michael Clauss.

This recipe is a great way to use your end of the season tomatoes! 

Prep Time

15 minutes

Cook Time

60 minutes


4 pounds


2 ounces sunflower oil
1 pound onion, colossal (sliced)
2 tablespoons garlic (peeled and minced)
3 1⁄2 pounds tomato (chopped)
1 cup brown sugar
4 ounces apple cider vinegar
3 ounces tomato paste
1 1⁄2 ounces sriracha
1 tablespoon kosher
1⁄2 tablespoon cinnamon, ground
1⁄2 tablespoon mustard, ground
1⁄4 tablespoon cloves, ground
1 tablespoon allspice, ground


In a large rondeau or stock pot, sweat onions and garlic in sunflower oil until tender (about 5 minutes). Add remaining ingredients and simmer for about 1 hour, stirring occasionally. Puree with immersion blender and strain through mesh strainer. Chill and transfer to an airtight container for storage.

*Don’t have any fresh tomatoes? Substitute the 3 ½ lbs tomatoes for two 28-ounce cans of diced tomatoes.