Homemade Ketchup

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.

Course Condiment, Sauces

Cuisine American

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings tablespoons

Calories 25kcal

Author Ashley Petrie, RDN, LDN

Equipment

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!

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.