Perfect Homemade Ketchup
My homemade ketchup recipe tastes way better than anything you can buy at the store! It is easy to make from scratch and lasts in the fridge for a month. I wouldn’t tell you to make homemade ketchup from scratch if I didn’t think it was worth it. This recipe makes the most delicious ketchup that knocks the socks off anything you can buy at the store and it is really fun to make. I love that this recipe uses real ingredients and that you can control the amount of sugar added. Exactly like making homemade mayonnaise, this ketchup recipe will make you feel like a kitchen rockstar. Get the French fries ready because this is a good one! Key Ingredients Canned Tomatoes and Tomato Paste: Canned whole tomatoes are the base of this ketchup recipe. As they simmer, they break down and eventually blend into a smooth, shiny sauce. Tomato paste adds an extra layer of tomato flavor. Apple Cider Vinegar: A bit of vinegar keeps our sauce nice and tangy, just like store-bought brands. I love apple cider vinegar for its flavor and also use it when making homemade BBQ sauce. Brown Sugar: We need a little sugar to sweeten this sauce, but you have complete control over how much you add. My family likes 1/4 cup (4 tablespoons). Use less for lower sugar or more for a sweeter result. Onion, Garlic, and Ginger: The onion and garlic are non-negotiables, as they contribute to the base flavor, but the ginger is a bit different. I add fresh ginger for a bit of heat and spice. If you’re unsure, you can leave it out. Allspice: Just like the ginger, allspice adds a bit more spice. It’s really lovely, but it will make your ketchup more spiced than what you’re used to with store-bought sauce. It’s optional, so add it only if you prefer the more spiced version. Canned Tomatoes and Tomato Paste: Canned whole tomatoes are the base of this ketchup recipe. As they simmer, they break down and eventually blend into a smooth, shiny sauce. Tomato paste adds an extra layer of tomato flavor. Apple Cider Vinegar: A bit of vinegar keeps our sauce nice and tangy, just like store-bought brands. I love apple cider vinegar for its flavor and also use it when making homemade BBQ sauce. Brown Sugar: We need a little sugar to sweeten this sauce, but you have complete control over how much you add. My family likes 1/4 cup (4 tablespoons). Use less for lower sugar or more for a sweeter result. Onion, Garlic, and Ginger: The onion and garlic are non-negotiables, as they contribute to the base flavor, but the ginger is a bit different. I add fresh ginger for a bit of heat and spice. If you’re unsure, you can leave it out. Allspice: Just like the ginger, allspice adds a bit more spice. It’s really lovely, but it will make your ketchup more spiced than what you’re used to with store-bought sauce. It’s optional, so add it only if you prefer the more spiced version. Find the full recipe with measurements below. Tips for Making the Best Homemade Ketchup Tip 1: Build base flavors and toasting spices. Making this homemade ketchup is not all that different from making my favorite tomato soup (weird, but true). You’ll start by cooking sliced onion with olive oil until soft, sweet, and lightly browned. Then stir in garlic, fresh ginger, and allspice (to make it spicy ketchup, add a pinch or two of red pepper flakes, too). Since the spices are added before any liquid, they toast and become even more flavorful than they were to begin with. Tip 2: Use tomato paste. Allow everything to toast in the pan, which makes them extra flavorful. After a minute, stir in the tomato paste and cook for one more minute to remove any raw tomato flavor. This single ingredient adds a lot of flavor to the party. Then, toss in the rest of the ingredients (canned tomatoes, brown sugar, apple cider vinegar, and salt). Tip 3: Blend to your favorite consistency. Cook the ketchup until thick and shiny, breaking the tomatoes up a bit with a spoon while it cooks. Then, blend until smooth. We like our ketchup to have a rustic texture so we don’t blend it for very long. Tip 4: Storing and ways to use it. Store in the refrigerator for up to a month, so it’s ready for all your ketchup needs. I use this ketchup when making my glazes for our turkey meatloaf and classic meatloaf. And it is a no-brainer with sweet potato fries, potato wedges, homemade tater tots, chicken nuggets, and this popcorn chicken! Perfect Homemade Ketchup PREP 10 mins COOK 30 mins TOTAL 40 mins PREP 10 mins COOK 30 mins TOTAL 40 mins Homemade ketchup is simple and much more flavorful than anything you can buy at the store. I use 4 tablespoons of sugar, but adjust the sugar to your taste. Makes 3 cups Watch Us Make the Recipe You Will Need 1 tablespoon olive oil 1 medium onion, sliced into half moons 2 garlic cloves, chopped, about 1 tablespoon 1-inch piece of ginger, peeled and chopped 1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes, optional for spicy ketchup 1/4 teaspoon ground allspice 2 tablespoons tomato paste 1 (28-ounce) can whole tomatoes in juice 2 to 5 tablespoons brown sugar, depending on how sweet you like your ketchup 1/4 cup apple cider vinegar Salt and fresh ground black pepper Directions 1Cook the onions, garlic, and ginger: Heat oil over medium heat. Add the onions and cook until they are softened, sweet, and lightly browned, about 8 minutes. Add the garlic, ginger, red pepper flakes, and allspice and cook, stirring frequently, for 2 minutes. 2Add the tomato paste: Add the tomato paste and cook, stirring it around the pan, until it turns from red to burnt orange, about 2 minutes. 3Add the tomatoes: Add the can of tomatoes with juice, 2 tablespoons brown sugar, the cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir, and then taste to see if you need to add more sugar (we usually add a total of 3 to 4 tablespoons). 4Simmer until shiny: Bring to a simmer, reduce the heat slightly, and cook at a low simmer, stirring occasionally, until the ketchup is thickened and glossy, about 20 minutes. Taste, then adjust with more sugar, salt, or pepper as needed. 5Blend the ketchup: Use an immersion blender directly in the pan to blend everything until smooth. If using a stand blender, carefully transfer the hot ketchup to the blender. Be sure to fill the blender only halfway when blending hot liquids. Remove the small center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape and prevent pressure buildup. Blend until smooth. 6Store: Let the ketchup cool to room temperature before refrigerating for up to one month. 1Cook the onions, garlic, and ginger: Heat oil over medium heat. Add the onions and cook until they are softened, sweet, and lightly browned, about 8 minutes. Add the garlic, ginger, red pepper flakes, and allspice and cook, stirring frequently, for 2 minutes. 2Add the tomato paste: Add the tomato paste and cook, stirring it around the pan, until it turns from red to burnt orange, about 2 minutes. 3Add the tomatoes: Add the can of tomatoes with juice, 2 tablespoons brown sugar, the cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir, and then taste to see if you need to add more sugar (we usually add a total of 3 to 4 tablespoons). 4Simmer until shiny: Bring to a simmer, reduce the heat slightly, and cook at a low simmer, stirring occasionally, until the ketchup is thickened and glossy, about 20 minutes. Taste, then adjust with more sugar, salt, or pepper as needed. 5Blend the ketchup: Use an immersion blender directly in the pan to blend everything until smooth. If using a stand blender, carefully transfer the hot ketchup to the blender. Be sure to fill the blender only halfway when blending hot liquids. Remove the small center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape and prevent pressure buildup. Blend until smooth. 6Store: Let the ketchup cool to room temperature before refrigerating for up to one month. Adam and Joanne's Tips Use fresh tomatoes: Use 3 cups chopped fresh tomatoes. The nutrition facts provided below are estimates. We assumed 1/4 cup of the brown sugar. Use fresh tomatoes: Use 3 cups chopped fresh tomatoes. The nutrition facts provided below are estimates. We assumed 1/4 cup of the brown sugar. Nutrition Per Serving Serving Size 2 tablespoons / Calories 23 / Protein 0 g / Carbohydrate 4 g / Dietary Fiber 1 g / Total Sugars 3 g / Total Fat 1 g / Saturated Fat 0 g / Cholesterol 0 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us