Golden Ketchup: Orange Heirloom Tomatoes + Peaches Equal a Delicious Condiment

What You'll Need

  • 1 cinnamon stick 
  • 1 tsp fenugreek seed
  • 1 tsp coriander seed
  • 1 tsp peppercorns
  • 1/2 tsp whole cloves
  • 5 lbs orange or yellow tomatoes, roughly chopped
  • 1 1/2 lbs yellow peaches, pitted, peeled & roughly chopped
  • 2 Tbs apple cider vinegar
  • 1 cup diced yellow onion
  • 1 Tbs minced garlic 
  • 2 Tbs olive oil
  • 1 1/2 tsp sea salt

This recipe suggests using the water bath canning method. If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

If you set out to capture summer in a bottle, this ketchup might be the end result. Golden tomatoes, reduced by half and then by half again, and peaches, sweet and ripe and full of natural sugars, combine to form this strikingly bright and beautiful ketchup.

To give you some idea of what you're creating, we have spread this on toast. One of us (ahem) may even have eaten it out of a jar with a spoon. Not that we're recommending that, exactly. We're just letting you know what you're getting into, here. It is also perfect on burgers, or a cheese board. 

No added sugar, just the sweet fleeting summer sweeten this delight.


Makes: 4 half pints

Time: Approximately 3 hours

1. Bag Your Spices

Place all spices together in a spice bag or tie together in a piece of cheese cloth.

2. Pre-Cook Tomatoes, Peaches, Spices and Vinegar

Combine tomatoes, peaches, spice bundle and apple cider vinegar in a heavy bottomed stock pot over med-high heat - a jam pan also works wonders for this. Bring to a boil, stirring frequently. 

3. Separately Caramelize the Onions and Garlic

Meanwhile sauté onions over low heat until well caramelized or at least 15 minutes. Stir often, being very careful not to burn. The longer they cook over low heat the richer the flavor will be. Add garlic to caramelized onions and sauté for 2 minutes until fragrant. 

4. Combine All Ingredients and Reduce by Half

Add onion mixture to hot tomato mixture and continue to cook over medium heat, stirring frequently, until reduced by half. 

5. Let Cool then Run through Food Mill

Remove from heat and allow to cool slightly. Run mixture through a fine sieved food mill over a large bowl to remove seeds and skins. 

6. Reduce by Half Again

Return sieved mixture to washed stock pot and simmer, stirring constantly until reduced by half. 


There are two options here...

  1. Ladle your ketchup directly into sterilized jars and store in fridge or freezer. This golden ketchup will keep 3 weeks in the fridge or 6 months in the freezer.
  2. Ketchup can also be water bath canned using the hot pack method. Leave 1/4” headspace and process the 1/2 pint jars for 15 minutes. If you're unfamiliar with water bath canning, watch our water bath canning video workshop before attempting this method.


It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food, more often. Whether it be canned, fermented, dried, or simply fresh and in season, it's what we love to do. We're glad to share our recipes with you, as others have shared them with us. Pass 'em on! 

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