homemade tomato ketchup recipe

Written BySheba G Updated On
homemade tomato ketchup recipe
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The Best homemade tomato ketchup recipe

I’ve been making this homemade tomato ketchup recipe for years, and it’s a staple in our household. It’s a classic American condiment that’s easy to make and always a hit with my family. My kids love it on their burgers and fries, and it’s a must-have at all our family gatherings.

I like that it’s made with simple ingredients like fresh tomatoes, onions, and spices, which gives it a rich and tangy flavor. The best part is that it’s incredibly easy to make – just cook down the tomatoes with some onions and spices, then blend it all together until smooth. This recipe is perfect for any occasion, whether you’re hosting a big family dinner or just need a quick condiment for everyday meals.

And the health benefits are amazing – no artificial preservatives or additives here! Just pure, unadulterated goodness from your own kitchen. My husband loves that it’s low in sugar and salt compared to store-bought ketchups, so we feel good about what we’re serving our kids.

Plus, making it from scratch means you can control the quality of the ingredients and ensure that it’s safe for everyone to eat. I’ve also found that this recipe is great for using up any excess tomatoes from our garden – just chop them up and toss them into the blender with the onions and spices. We’ve even started canning it so we can enjoy it all year round.

It’s become a beloved tradition in our household, and I’m so glad I discovered this recipe all those years ago.

Homemade Tomato Ketchup

Homemade Tomato Ketchup

4.8 from 1669 votes

This homemade tomato ketchup is rich, tangy, and perfectly spiced, made from simple pantry ingredients. It offers a deep tomato flavor with a hint of sweetness and a smooth, thick consistency.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 2 cupsCuisine: InternationalCalories: 15 kcal per tablespoon

🥘Ingredients

For the Ketchup

2 pounds ripe Roma tomatoes, chopped
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon mustard powder
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper (optional)

👨‍🍳Directions

1Place the chopped tomatoes, onion, and garlic in a large heavy-bottomed saucepan over medium heat.
2Cook for 10 minutes, stirring occasionally, until the tomatoes release their juices and the vegetables soften.
3Reduce the heat to low and simmer the mixture for 20 minutes, stirring occasionally, until the tomatoes break down completely and the mixture thickens slightly.
4The liquid should reduce by about one-third.
5Remove the saucepan from heat and let the mixture cool slightly for 5 minutes.
6Use an immersion blender to puree the mixture until smooth, or transfer it in batches to a standard blender and blend carefully.
7Press the puree through a fine-mesh strainer or food mill into a clean saucepan to remove the skins and seeds.
8Discard the solids left in the strainer.
9Add the apple cider vinegar, brown sugar, salt, mustard powder, ground cloves, ground allspice, and cayenne pepper if using to the strained puree.
10Stir well to combine.
11Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
12Simmer for 25 to 30 minutes, stirring frequently, until the ketchup thickens to a coating consistency and reduces to about 2 cups.
13The ketchup should cling to the back of a spoon.
14Remove the saucepan from heat and let the ketchup cool completely for about 30 minutes.
15Transfer the ketchup to sterilized glass jars or bottles, seal tightly, and refrigerate for up to 3 weeks.

🔧Equipment

Large heavy-bottomed saucepan
Wooden spoon
Immersion blender or standard blender
Fine-mesh strainer or food mill
Sterilized glass jars or bottles

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 75mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 0g

📝Notes

For a smoother ketchup, strain the puree twice. Adjust the sweetness by adding more or less brown sugar. The ketchup will thicken further as it cools.

Watch Video Of How Homemade Tomato Ketchup Works

This homemade tomato ketchup recipe is always a good idea for any occasion – whether you’re hosting a big family dinner or just need a quick condiment for everyday meals. We love serving it alongside grilled meats or as a dip for veggies at parties.

And because we make large batches at once, we can enjoy it all year round without worrying about running out. Plus, knowing exactly what goes into our food makes me feel confident that we’re serving healthy meals to my family.

❓ Frequently Asked Questions About Tomato Ketchup

1. What type of tomatoes should I use for this recipe?

You can use any type of tomato you like, but I find that using fresh or canned crushed tomatoes works best for this recipe.

2. Can I use garlic in this recipe?

Yes, you can add garlic to this recipe if you like – just mince a few cloves and sauté them with the onions before adding the tomatoes.

3. How long does homemade ketchup last in the fridge?

Homemade ketchup will typically last in the fridge for 2-3 weeks, but I recommend making small batches so you can use it up quickly.

4. Can I make this recipe without onions?

No problem! Just omit the onions or substitute them with another sweet ingredient like carrots or beets.

5. Is homemade ketchup better than store-bought?

In my opinion, yes! Homemade ketchup tastes fresher and more vibrant than store-bought varieties.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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