Better Than Store-Bought
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 2 cups
WHY MAKE HOMEMADE KETCHUP?
Once you try this homemade ketchup, you will never go back to the bottle.
This ketchup is thick, rich, tangy, and slightly sweet in all the right ways.
It tastes like summer in a jar. And the best part? You control every single
ingredient. No high-fructose corn syrup. No mystery preservatives. Just real
tomatoes, real vinegar, and real flavor.
I have been making this recipe for three summers now, and every single person
who tries it asks for the recipe. My neighbor literally brings me tomatoes from
her garden just so I will make her a batch.
Ready to make the best ketchup of your life? Let us do this.
INGREDIENTS
You will need:
3 lbs (1.4 kg) ripe tomatoes — Roma or plum work best
1 medium onion, diced
4 cloves garlic, minced
1/2 cup apple cider vinegar
1/4 cup brown sugar — or honey for a natural option
1 tablespoon tomato paste
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon celery seed
Pinch of cayenne pepper — optional, for heat
EQUIPMENT
Large heavy-bottomed pot or Dutch oven
Blender or immersion blender
Fine mesh strainer or cheesecloth
Wooden spoon
Glass jars with lids (2-3 medium jars)
Ladle
INSTRUCTIONS
STEP 1: PREP THE TOMATOES (5 minutes)
Wash your tomatoes thoroughly. Cut them into quarters and remove the stems.
You do not need to peel or seed them — we will strain everything later.
Pro tip: The riper the tomatoes, the better the ketchup. Overripe garden
tomatoes are PERFECT for this.
STEP 2: SAUTE THE AROMATICS (5 minutes)
Heat 1 tablespoon of olive oil in your large pot over medium heat. Add the
diced onion and cook for 3-4 minutes until soft and translucent. Add the
minced garlic and cook for 1 more minute until fragrant.
STEP 3: ADD TOMATOES AND SIMMER (25 minutes)
Add the quartered tomatoes to the pot. Stir everything together and bring to
a gentle boil. Reduce heat to low, cover partially, and let it simmer for
20-25 minutes. The tomatoes should break down completely and become soupy.
Stir occasionally to prevent sticking.
STEP 4: BLEND UNTIL SMOOTH (3 minutes)
Remove the pot from heat. Use an immersion blender right in the pot, or
carefully transfer the mixture to a standing blender. Blend on high for 1-2
minutes until completely smooth.
Safety note: If using a standing blender, let the mixture cool for 5 minutes
first and blend in batches. Hot liquid expands in the blender!
STEP 5: STRAIN FOR SILKY TEXTURE (5 minutes)
Place a fine mesh strainer over a large bowl. Pour the blended tomato mixture
through the strainer, using the back of a spoon to push as much liquid through
as possible. Discard the seeds and skin left in the strainer.
This step is what gives your ketchup that silky, store-bought texture.
STEP 6: ADD VINEGAR AND SPICES (2 minutes)
Return the strained tomato puree to the pot. Add the apple cider vinegar,
brown sugar, tomato paste, salt, pepper, allspice, cloves, cinnamon, celery
seed, and cayenne (if using).
Stir well to combine everything.
STEP 7: SIMMER AND REDUCE (30-40 minutes)
Bring the mixture to a gentle boil over medium heat, then reduce to low. Let
it simmer uncovered, stirring every 5-10 minutes, for 30-40 minutes.
You are looking for the ketchup to thicken significantly — it should coat the
back of a spoon and leave a trail when you drag your finger through it.
Pro tip: The ketchup will thicken even more as it cools, so do not worry if it
seems slightly thin when hot.
STEP 8: TASTE AND ADJUST (2 minutes)
This is YOUR ketchup. Taste it and adjust:
Too tangy? Add a little more brown sugar.
Too sweet? Add a splash more vinegar.
Too thin? Simmer 5-10 minutes longer.
Want more heat? Add more cayenne.
Want smokier? Add 1/4 teaspoon smoked paprika.
STEP 9: COOL AND STORE (10 minutes)
Let the ketchup cool to room temperature. Ladle it into clean glass jars and
seal with lids.
Store in the refrigerator for up to 3 weeks. For longer storage, you can
process the jars in a water bath canner for 15 minutes — they will last up
to 1 year in the pantry.
NUTRITION INFORMATION (per 1 tablespoon serving)
Homemade Store-Bought
Calories 15 20
Total Fat 0g 0g
Sodium 95mg 160mg
Carbohydrates 3g 4g
Sugars 2g 4g
Fiber 0.5g 0g
Protein 0g 0g
You are saving calories, cutting sodium almost in HALF, and using half the
sugar. Win-win-win.
PRO TIPS FOR THE BEST KETCHUP
- USE THE RIPEST TOMATOES YOU CAN FIND
Overripe, slightly soft tomatoes have the most concentrated flavor. Garden
tomatoes are ideal. If using store-bought, let them sit on the counter for
2-3 days to ripen fully. - DO NOT SKIP THE STRAINING STEP
I know it is tempting to skip, but straining is what separates good
homemade ketchup from GREAT homemade ketchup. It removes the seeds and
skin, leaving you with that signature silky texture. - LET IT REDUCE SLOWLY
Do not crank the heat to speed things up. Slow simmering concentrates the
flavors and gives the ketchup its deep, rich color. Patience pays off here. - MAKE IT YOUR OWN
This recipe is a fantastic base. Want it spicier? Add jalapenos. Want it
smokier? Add chipotle powder. Want it sweeter? Use maple syrup instead of
brown sugar. - DOUBLE THE BATCH
This recipe makes about 2 cups of ketchup. If you have a lot of tomatoes,
double or triple it. It stores beautifully and makes amazing gifts.
VARIATIONS TO TRY
SPICY KETCHUP
Add 1 diced jalapeno (seeds removed) in Step 2, and increase cayenne to
1/2 teaspoon.
SMOKY CHIPOTLE KETCHUP
Add 1-2 chipotle peppers in adobo sauce (chopped) in Step 3, and add 1/2
teaspoon smoked paprika.
CURRY KETCHUP (German Style)
Add 1 teaspoon curry powder and 1/4 teaspoon turmeric in Step 6. This is
incredible on fries!
SWEET & SOUR KETCHUP
Replace brown sugar with 3 tablespoons honey and add 1 tablespoon
Worcestershire sauce.
GARLIC LOVER’S KETCHUP
Double the garlic to 8 cloves and add 1/2 teaspoon garlic powder.
BEST WAYS TO USE YOUR HOMEMADE KETCHUP
– Classic cheeseburgers and fries
– Meatloaf glaze (brush on top before baking)
– BBQ sauce base (mix with molasses and liquid smoke)
– Cocktail sauce (mix with horseradish)
– Dipping sauce for chicken nuggets
– Topping for scrambled eggs
– Base for homemade Thousand Island dressing
– Marinade for chicken or pork
