This Homemade Ketchup has a tangy, lightly sweetened, and rich tomato flavor that tastes so much better than store-bought ketchup. It’s easy to make, customizable, and better for you, too! Start making your own pantry staples today with this beginner-friendly condiment recipe.
I find it so satisfying to make pantry staples, like ketchup, from scratch.
In a world where buying condiments is the norm, it surprises many to discover how quick, easy, and delicious homemade condiments can be.
This homemade ketchup recipe is slow-simmered on the stovetop and uses both crushed tomatoes and tomato paste. It has a rich, vibrant tomato flavor with the perfect balance of sweetness and tanginess.
Today, I’m walking you through how to make the best homemade ketchup, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite ways to use this healthy ketchup recipe.
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Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Crushed Tomatoes- Cooking down crushed tomatoes gives the ketchup a fresher, more vibrant flavor and better consistency compared to ketchup made with just tomato paste.
- Tomato Paste- Adds a rich, intense tomato flavor to the ketchup. Cooking the tomato paste in oil brings out its natural sweetness.
- Brown Sugar- Sweetens the ketchup, adding notes of caramel that pair well with the warm spices.
- Apple Cider Vinegar- Provides a tangy, fruity acidity that balances the sweetness of the ketchup.
- Sweet Onion- Adds a mild, sweet onion flavor to the ketchup. Using fresh onion instead of onion powder gives the ketchup more depth of flavor.
- Garlic- Freshly minced garlic adds a savory, aromatic flavor.
- Olive Oil- Cooking the onion, garlic, and tomato paste in olive oil intensifies their flavor.
- Kosher Salt- Balances and enhances the other flavors. Kosher salt is preferred because it doesn't contain anti-caking agents and added sugar like table salt often does.
- Spices- A blend of mustard powder, cloves, and allspice gives the ketchup a warm, complex flavor profile.
Tips for Success
- Choose high-quality ingredients. Use fresh onions and garlic and high-quality tomato products for the best flavor and texture.
- Blend well. Thoroughly blend the ketchup until smooth. An immersion blender works well for this, but a regular blender may also be used.
- Season to taste. Once the ketchup has finished simmering, taste for seasoning and add more sugar, vinegar, salt, or spices to suit your tastes.
- Use a mesh sieve. Ketchup not as smooth as you'd like? Use a fine mesh sieve to strain out any remaining texture for a perfectly silky finish.
- Cool before serving. The flavor of the ketchup develops as it cools. Allow the ketchup to cool before serving for the best flavor.
- Label and date. Ketchup will last at least one month in the refrigerator. Be sure to label and date it to keep track of freshness.
How to Make Homemade Ketchup
Here is how to make ketchup from scratch.
Step 1: Sauté the aromatics. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced sweet onion and sauté for 5-7 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds.
Step 2: Add tomato paste. Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes to intensify its flavor.
Step 3: Add remaining ingredients. Reduce heat to low. Pour in the crushed tomatoes, making sure to scrape the bottom of the pan to release any cooked-on bits. Add brown sugar, apple cider vinegar, and spices. Mix until well combined.
Step 4: Puree the ketchup. Using an immersion blender directly in the saucepan, puree the mixture until smooth. Alternatively, transfer the mixture to a blender and carefully puree in batches.
Step 5: Simmer the ketchup. Bring the mixture to a gentle simmer. Let it simmer uncovered for 1 ½ to 2 hours, or until the ketchup reaches your desired consistency. Use a splatter screen if needed to minimize mess.
Step 6: Strain ketchup (optional). After simmering, let the ketchup cool slightly. Optionally, pass it through a fine mesh sieve to achieve an even smoother consistency.
Step 6: Cool and serve. Transfer the ketchup to a glass jar or storage container and allow it to cool completely before serving. Enjoy!
How to Store
- Refrigerator- Store homemade ketchup in a sealed glass jar or airtight container in the refrigerator for up to one month.
- Freezer- Freeze ketchup in a freezer-safe plastic bag or storage container for up to 6 months.
Canning Homemade Ketchup
Homemade ketchup can safely be preserved using the water bath canning method because of the acidity of the vinegar and tomatoes.
If you want to can this homemade ketchup recipe, follow these steps:
- Fill the jars. After you prepare your homemade ketchup, carefully ladle it into sterilized jars while it's still hot. Leave about ½ inch of headspace to allow for expansion.
- Screw on the lids. Stir to remove air bubbles and wipe the jar rims clean with a clean, damp towel. Place the sterilized lids onto the jars and screw on the bands until they are just snug, but not overly tight.
- Place in water bath. Using a jar lifter, carefully lower the filled jars into a simmering water bath. Ensure the jars are fully submerged with at least 1-2 inches of water above the lids.
- Process the jars. Process the jars ina boiling water bath for about 15 minutes.
- Allow the jars to cool. Using the jar lifter, carefully lift the jars out of the water and place them on a clean towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
- Check for proper sealing. After cooling, press down on the center of each lid. If it doesn't flex and makes a popping sound, the jar is sealed properly.
- Label and store. Label the sealed jars with the date and store them in a cool, dark place. Store properly sealed jars for up to a year.
Always follow proper canning guidelines when canning ketchup. And if you have any doubts about the safety of a jar, it's best to refrigerate and consume it promptly.
This recipe yields approximately one pint-sized jar (plus a little extra).
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📖 Recipe
Homemade Ketchup
Equipment
- Splatter screen optional
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- ½ cup brown sugar packed
- ¼ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground mustard
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
Instructions
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add diced sweet onion and sauté for 5-7 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds.2 tablespoons olive oil, 1 medium sweet onion, 3 cloves garlic
- Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes to intensify its flavor.2 tablespoons tomato paste
- Reduce heat to low. Pour in the crushed tomatoes, making sure to scrape the bottom of the pan to release any cooked-on bits. Add brown sugar, apple cider vinegar, and spices. Mix until well combined.1 28-ounce can crushed tomatoes, ½ cup brown sugar, ¼ cup apple cider vinegar, 1 teaspoon kosher salt, ½ teaspoon ground mustard, ⅛ teaspoon ground cloves, ⅛ teaspoon allspice
- Using an immersion blender directly in the saucepan, puree the mixture until smooth. Alternatively, transfer the mixture to a blender and carefully puree in batches.
- Bring the mixture to a gentle simmer. Let it simmer uncovered for 1 ½ to 2 hours, or until the ketchup reaches your desired consistency. Use a splatter screen if needed to minimize mess.
- After simmering, let the ketchup cool slightly. Optionally, pass it through a fine mesh sieve to achieve an even smoother consistency.
- Transfer the ketchup to a glass jar or storage container and allow it to cool completely before serving. Enjoy!
Notes
- Quick Tip: Ketchup not as smooth as you'd like? Use a fine mesh sieve to strain out any remaining texture for a perfectly silky finish.
- Storage: Store ketchup in a glass jar or airtight container in the refrigerator for up to one month or in the freezer for up to 6 months.
- Make Ahead: Homemade ketchup actually tastes better after a day or two because the flavors have had time to melt together. So, it's perfect for making ahead!
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