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This simple homemade ketchup recipe is not only healthier than its store-bought competition, but it is also so much more addictively delicious as you can control the exact amount of sugar, salt and spices added to the sweet tomato blend.
I could write an ode to tomato ketchup – it’s the condiment that we all need in our lives, even if it doesn’t appear in most food photos (it’s just not super glamorous is it?). It’s a guilty pleasure that I like to add to so many dishes, though! And this simple homemade ketchup recipe is one of my favorite DIYs for allowing you to be 100% in control of the ingredients.
Store-bought ketchup is known for having quite a lot of sugar and salt in it and, for people that consume it a lot, I know that it can be a worry not to have control over the ingredients. What’s worse is that the sugar used within some budget store-bought bottles of ketchup is often not even ‘sugar’ and instead use high fructose corn syrup – yuck.
This recipe isn’t sugar-free, because I think that ketchup needs the sweetness to counteract the acidity of tomatoes and provide that signature ketchup taste. Without sugar, you’re basically making a slightly less reduced homemade tomato puree/tomato sauce, which – if that’s what you want – then I’m all for that.
Just be aware that if you do want to use a natural sweetener like maple syrup, this will affect the overall flavor of your homemade ketchup.
Overall, that’s one of my favorite things about being able to make homemade ketchup though; you can be in control of exactly how much sugar, salt, and spices you add to the mix. For either more healthy ketchup or one that’s slightly more decadent.
I even make mine COMPLETELY from scratch, using juicy organic fresh tomatoes (rather than using store-bought homemade tomato paste), because I find a sense of calm of being 100% in control of every single ingredient used in this homemade organic ketchup.
However, if you do want to cut a few steps from this DIY, then feel free to use some store-bought tomato paste. Either way, the ingredients list for this tomato ketchup DIY is short, sweet, and to the point. The answer to how to make ketchup at home is definitely a simple one.
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Where To Use This Homemade Ketchup
Okay, this section feels slightly redundant because I know that we’re all experts in how to use ketchup on pretty much everything ever. I’m definitely not one to judge what you’re eating your ketchup with – just make some additional suggestions for you.
- One of my absolute favorite ways to eat this ketchup is with homemade crispy oven-baked fries. Sometimes classics are classic for a reason, and this is one of my absolute favorite ways to eat ketchup. I sometimes even chuck on some cheeky homemade mayonnaise too because – why not? And I sometimes even add it to these Rosemary Garlic Crispy Roasted Potatoes.
- These Rainbow Vegan Tacos or meat-free tacos: 4 ways recipes could definitely use a spoonful or two of some ketchup – yummy
- I totally wouldn’t judge you for having some homemade ketchup with this Creamy Vegan Mac & Cheese – It’s not something I’ve ever tried, but one of my friends swears by ketchup with ANY pasta dish.
- And let’s not forget the other classic combo of delicious tomato ketchup with a burger. And this time I’m suggesting this fully-loaded Mushroom Bun Burger (easily veganized without having a fried egg!)
If you’re wanting some ideas for how to use this homemade ketchup recipe with vegetarian options:
- This Ricotta & Spinach ‘tarte soleil’ pie has wonderfully flaky pastry that goes so well dipped in some homemade ketchup
- I also think that ketchup is just a great combination with egg dishes, in general. So you might like some with these bite-sized breakfast tacos, or inside these Savoury Kale Waffle Cones.
- And these cauliflower crust mini pizzas are great with some condiments, so grab the tomato ketchup and mayo and enjoy!
Let me know in the comments below – what is your favorite way to eat ketchup?
How to Make Ketchup At Home
The short answer is – really simply. But I know that’s not going to cut it so here is the full method for making your own delicious homemade ketchup recipe. The entire recipe uses nine ingredients, not including salt and the majority of those are herbs/spices that are likely already in your kitchen.
The entire process takes around an hour and will yield 1.5 cups of homemade ketchup. The homemade ketchup can then be stored in an airtight container in the fridge for one month (although mine never lasts that long).
The Ketchup ingredients
- tomatoes – cherry or others (I used organic)
- apple cider vinegar – this adds a bit of sour flavor
- brown sugar – this brings sweetness (some people use maple syrup for a refined sugar-free version. However, I have to admit I prefer the taste with brown sugar)
- a clove bud and ground cinnamon
- onion and garlic powder
- celery seeds, chili powder (or cayenne pepper powder), and salt
How to make ketchup
Start by washing the tomatoes and removing their stems.
Add the tomatoes to a large bowl and blend them (I used Organic Cherry Stem Tomatoes) with a handheld immersion blender. You could also do this in a food processor.
Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.
Add the tomatoes into a large saucepan over medium heat and bring to a slow boil. Then simmer and reduce for about 45 minutes. Stir occasionally.
Add all the other ingredients and stir well. The spices and flavors combine to give you that signature tomato ketchup flavor.
Note: If you are using ready-made tomato paste, you can start at this step, as it does not need to be reduced.
Keep over medium heat for another 8-10 minutes and cook, stirring occasionally.
When you achieve a consistency you like, remove from the heat.
Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated. That’s literally all it takes to make delicious homemade ketchup – so you can see why I’m so enamored.
For me, this recipe yielded 1.5 cups of homemade ketchup.
Other Simple DIY Recipes You Might Like
It feels wrong to label myself the DIY queen – but I’ve certainly spent A LOT of time over the past couple of years making a massive array of DIYs. From DIY virgin coconut oil to this health-boosting wonder turmeric tincture, and even organic rose water. I even make non-food DIYS like this All-Natural Soothing Skin Balm for Dry Skin.
I have a few pages of DIYs available on the blog (including nut & seed butter, every possible use for a coconut ever -or so it feels-, and more) so feel free to head over to that section if you want to peruse more.
If you try this homemade ketchup recipe, then I’d super appreciate a recipe rating, and any comments or questions. Also, feel free to tag me in your re-creations @AlphaFoodie.
Simple Homemade Ketchup
Ingredients
- 6 cups tomatoes I used organic cherry vine tomatoes
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 whole clove bud
- 1 tsp onion powder
- 1/8 tsp ground cinnamon powder
- 1 tsp garlic powder
- 1/8 tsp celery seeds
- 1 tsp salt
- 1/8 tsp chilli powder or cayenne powder
Instructions
- Wash the tomatoes and remove their stems.
- Add the tomatoes to a large bowl and blend them with a handheld immersion blender. You could also do this in a food processor.
- Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.
- Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them for about 45 minutes. Stir occasionally.
- Add all the other ingredients and stir well. The spices and flavours combine to give you that signature tomato ketchup flavour.*
- Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a consistency you like, remove from the heat.
- Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated for up to a month.
Video
Notes
- some people use maple syrup for a refined sugar-free version. However, I have to admit I prefer the taste with brown sugar as it does affect the flavor.
- * If you are using ready-made tomato paste, you can start at this step, as it does not need to be reduced. Just use 1.5 cups of tomato paste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. I made it once and today I’m making it agaig. The ketchup that you buy at the store has preservatives and who knows what else. With this recipe you can control.what goes into it. I’m making this recipe again today. Tip: if you don’t like cinnamon or if you like it but not too much, only use half of what’s recomeded or don’t use it at all
Hi Jermy. Glad you liked the recipe and are making it again. Yes, you can reduce or omit the cinnamon to fit your preference.
Perfect timing to use tomatoes that keep on giving. I blended the cherry tomatoes in a blender and ran that thru a food mill. I cooked down the juice for about 1 hr. When cooled I added the basic vinegar, brown sugar; I changed up the spices to fit what I had on hand. After adding the vinegar the tomatoes became too thin so I cooked it down another 10min. Thank you for the basics of how to make ketchup. It is way better than any store bought.
Thank you so much for your comment, Elayne. Glad you liked the recipe and adjusted to what you have a hand 🙂
We love this recipe. It helped us use up a ton of cherry tomatoes last year. My question is, our tomato sauce from 6 C tomatoes sometimes comes out to way more than 3.5 C of tomato sauce after the blender and strain step. We do use a vitamix, though, so was that a typo? Is the spice ratio specifically for 3.5 C of sauce then? What would you recommend in this case. Otherwise, this recipe is fantastic.
Hi Jill,
Your tomatoes must be so juicy! I recommend sticking with the spice ratio for 3.5 C of tomato juice. If wanted, double the whole recipe (7 cups juice, etc), or if you have some juice leftover, just enjoy it fresh or add it to soup/stew.
I am new to the diy world but I’m experimenting lol. Would I be able to can this recipe?
Hi Kristel,
I hope you are enjoying the DIY world.
While it is possible, this recipe wasn’t created with canning in mind. In general, you can water bath can ketchup for 15-25 minutes (depending on altitude). I recommend referring to the USDA guidelines and other official sources for more guidance. Let me know how it goes if you give it a try.
Can I can the ketchup? So it lasts longer then 5-6 months. I’d like to make larger batches so I don’t have to make it as often. I go through a lot of ketchup
Hi Hunter,
While it is possible, this recipe wasn’t created with canning in mind. In general, you can water bath can ketchup for 15-25 minutes (depending on altitude). I recommend referring to the USDA guidelines and other official sources for more guidance.
How long does the ketchup last before going bad?
Hi Katie,
It’s best to use it in about 1 month, keeping it in the fridge. If you make a big batch, you can also freeze it.
can you just juice the tomatoes in a juicer?
Hi Nate,
Yes, you can juice the tomatoes in a juicer – all the tips for how to do this are in this blog post – https://www.alphafoodie.com/how-to-make-tomato-juice/
Karen
Hello! We have hundreds of Tumbling Tom little tomatoes. We are wondering if you can “can”this ketchup to be stored on a shelf for a longer period of time. We just made a double batch, and cannot wait to try the ketchup, but you can only eat so much ketchup in a month! Freezer space is at a premium! Thanks!
Hi Karen,
While it is possible, this recipe wasn’t created with canning in mind. In general, you can water bath can ketchup for 15-25 minutes (depending on altitude). I recommend referring to the USDA guidelines and other official sources for more guidance.
Excellent recipe, super tasty,thank you!
Thank you so much for your comment, Dottie!
Making 5 batches..going to can it. Thanks for recipe.
Thanks for your comment, Jone. 🙂
What is a clove bud? Planning on making this but not sure what that is.
Hi Bonnie,
Clove is an aromatic spice coming from the flower buds of a tree. It might be named as “whole cloves” or “clove grain” in different stores.
Mine ended up like soup also. I tried boiling it down for 2 hours and still soup
Hi Jerry,
Some tomatoes contain more liquid than others, you may have to simmer it for longer to reduce the liquid. You can also skip this step and use store bought tomato paste instead, if you prefer.
Hi! Id like to try this, can I can this recipe and is it ok to use yellow tomatoes also?
Hi Kay Anna,
While it is possible, this recipe wasn’t created with canning in mind. In general, you can water bath can ketchup for 15-25 minutes (depending on altitude). I recommend referring to the USDA guidelines and other official sources for more guidance. Let me know how it goes if you give it a try.
You can use yellow tomatoes but keep in mind the color of the homemade ketchup will also be more yellow.
Flavor is amazing, but it turned out as soup….not ketchup. Any advise?!?
Hi Jessica,
It might need to be reduced a bit longer to achieve the consistency you like. Depending on how much water content there was from the tomatoes and what kind of saucepan you used (larger ones allow for faster evaporation), you might have to simmer the mixture for over 1 hour.