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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 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 Black Bean Burger.
If you’re wanting some ideas for how to use this homemade ketchup recipe with vegetarian options:
- I 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 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.
Great recipe, thanks very much for sharing this so we can all be a bit more self sufficient. I had a lot of tomatoes and had just finished my store bought tomato sauce (ketchup). This sauce is very tasty and, as an added bonus, my kitchen smells amazing! I will be sure to look up more of your recipes. Thanks again, from Australia!
Hi Linda,
So happy to hear you enjoyed making this recipe! There are other tomato-based recipes here on the blog you might like – pizza sauce, canning whole tomatoes, and more! I hope you give them a try.
We started to grow our own tomatoes and now we just did your recipe to get our organic ketchup. It is delicious and really easy to made. Thabk you for share.
Thank you for your comment, Alejandra! I’m so glad to hear you loved the ketchup recipe! Growing your own tomatoes sounds awesome.
Came out delish- u didn’t have celery seeds so I used Bishop’s weed but in a very small amount. Totally rescued a vast batch of tomatoes that would’ve gotten wasted !
Hi there! I’m so glad to hear it came out delicious! Great job saving those tomatoes!
We have a ton of tomatoes from the garden. Can you can the ketchup so it stores longer than 1 month?
Hey Katrina! Yes, you can definitely can the ketchup! Just make sure to follow proper canning procedures to ensure it stays safe and delicious for longer. I have both water bath canning and pressure canning detailed guides here on the blog 🙂
I just made this ketchup recipe today and followed the directions perfectly. OMG it turned out awesome, will definitely be making it again.
Ho David! So glad to hear you loved the ketchup recipe! Can’t wait to hear how it turns out next time you make it!
Excellent Well Done l.
Hey Mary! Thanks for your comment! I’m really glad you liked it. If you have any questions or want to share how your ketchup turned out, feel free to let me know!
Whew! A tad strong on the apple cider vinegar! Seemed like a bit much so I cut it back to 1/3rd cup and it is still pretty stout! I’ll see what happens when it cools down. If I need to I can throw in more tomatoes since I have tons of those coming in. Cherry tomatoes just love to give.
Flavor wise it’s pretty nice. A lot more complex tasting than store bought and no high-fructose anything. It’s my first try at ketchup so I’ll adjust as needed.
Hi Joe,
Thank you so much for your comment! I’m glad you enjoyed making ketchup at home, and I hope you give it another try soon!
Can’t wait to try
I hope you enjoyed the recipe! 🙂