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Why Make Homemade Ketchup?

Store-bought ketchup often contains high-fructose corn syrup, artificial colors, and preservatives. When you make ketchup at home, you’re in full control of what goes into your recipe. You can customize the sweetness, thickness, and spice level to your liking, and ensure every spoonful is as fresh and natural as possible.

Ingredients for Homemade Ketchup

One of the best things about making homemade ketchup is that it uses pantry-friendly ingredients. Here’s what you’ll need:

1 can (28 oz) of crushed tomatoes or 6 fresh ripe tomatoes (blanched and peeled)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup apple cider vinegar
1/4 cup brown sugar (adjust to taste)
1 tablespoon tomato paste (for thickness)
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/8 teaspoon cayenne pepper (optional, for heat)
1 tablespoon olive oil

These ingredients are commonly found in most kitchens, and the spices add complexity to the flavor, making the ketchup taste far better than most store versions.

Homemade Ketchup Recipe: A Delicious Guide to Making It from Scratch

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Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a medium saucepan, heat olive oil over medium heat. Add the chopped onions and sauté for about 3–4 minutes until soft and translucent. Add garlic and cook for another 30 seconds until fragrant.

Step 2: Add Tomatoes and Flavorings

Pour in the crushed tomatoes and tomato paste. Stir to combine. Add vinegar, brown sugar, salt, cinnamon, cloves, allspice, and cayenne pepper if you’re using it.

Step 3: Simmer the Mixture

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45 minutes to an hour. Stir occasionally to prevent burning and allow the flavors to meld.

Step 4: Blend Until Smooth

After the ketchup has reduced and thickened, use an immersion blender directly in the pot or transfer the mixture to a regular blender. Blend until completely smooth.

Step 5: Strain (Optional)

For a silky texture, push the blended mixture through a fine mesh strainer to remove any bits of skin or spice residue.

Step 6: Cool and Store

Let the ketchup cool completely, then transfer it to a clean glass jar or airtight container. Store in the refrigerator for up to three weeks.

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Tips for the Best Homemade Ketchup

Use ripe tomatoes: If you’re using fresh tomatoes, make sure they’re ripe for the best flavor.
Adjust sweetness and acidity: Taste your ketchup after it simmers and adjust sugar or vinegar based on your preference.
Spice it your way: Add smoked paprika, chili flakes, or even a bit of honey for a unique twist.

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Blend well: For a truly smooth consistency, don’t skip the blending step.

Nutritional Benefits

Unlike commercial varieties, homemade ketchup can be a healthier alternative. It contains natural sugars, no preservatives, and fewer processed ingredients.

Tomatoes are rich in lycopene, an antioxidant known for its heart health and anti-inflammatory benefits.
Garlic and onions also provide antimicrobial and immune-boosting properties.

Ways to Use Homemade Ketchup

Homemade ketchup isn’t just for burgers and fries. Here are other creative ways to enjoy it:

As a glaze for grilled chicken or meatloaf
Stirred into baked beans
Mixed with mayo for a tangy dipping sauce
Added to barbecue sauces for extra depth
Used as a pizza base for a sweet-spicy twist

Frequently Asked Questions (FAQs)

How long does homemade ketchup last in the fridge?
Homemade ketchup can last up to 3 weeks when stored in a clean, airtight container in the refrigerator.
Can I freeze homemade ketchup?
Yes. You can freeze it in small portions using freezer-safe containers or ice cube trays. It will last up to 6 months.
Is homemade ketchup healthier than store-bought?
Generally, yes. It contains fewer additives, no preservatives, and less sugar (unless you add more yourself).
Can I make this recipe sugar-free?
You can replace sugar with natural alternatives like honey, maple syrup, or erythritol for a sugar-free version.
Can I use fresh tomatoes instead of canned?
Absolutely. Just be sure to blanch, peel, and blend them before use to achieve a smooth consistency.
Why is my ketchup too watery?
It may need more time to simmer and reduce. Tomato paste also helps thicken it.
What kind of vinegar should I use?
Apple cider vinegar is recommended for its sweetness and depth, but white vinegar also works well.
Is ketchup gluten-free?
Yes, when made at home using gluten-free ingredients. Always check labels if using processed components.
Can I can this ketchup for long-term storage?
Yes, using proper canning techniques. Follow food safety guidelines for high-acid foods.
What gives ketchup its red color?
The red hue comes from the tomatoes used. Some commercial brands add food coloring, but this recipe is all-natural.
How do I make spicy ketchup?
Add chili powder, cayenne pepper, or fresh jalapeños during cooking for a spicy kick.
Can kids eat homemade ketchup?
Yes. It’s a healthier option for kids, especially when made without excess sugar or spice.
Is homemade ketchup keto-friendly?
It can be, especially if you use sugar alternatives like erythritol and keep carb counts in check.
What containers are best for storing ketchup?
Glass jars are ideal, as they don’t absorb odor and preserve freshness better than plastic.
Can I use homemade ketchup in other recipes?
Definitely. Use it in meatloaf, sloppy joes, pasta sauces, or even stir-fry dishes for a tomato-rich flavor.

Final Thoughts

Making ketchup from scratch might seem unnecessary in a world of ready-made condiments, but once you try this homemade ketchup recipe, you’ll understand why it’s worth the effort. Not only do you get to enjoy a fresher, healthier product, but you also gain full control over the taste and texture.

Whether you’re a seasoned home cook or a beginner looking to make better food choices, this homemade ketchup recipe will become a staple in your kitchen. It’s simple, flavorful, and endlessly customizable — everything a good recipe should be.

Homemade Ketchup Recipe

Rich, thick, and bursting with real tomato flavor, this homemade ketchup recipe is a game-changer for your kitchen. Made with simple ingredients like fresh or canned tomatoes, vinegar, spices, and a touch of sweetness, this version is far superior to anything you'll find in a bottle. Perfectly balanced between tangy and sweet, it's delicious as a dip, spread, or secret ingredient in your favorite recipes. Once you try this homemade version, you'll never want store-bought ketchup again.

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Prep Time 10

Cook Time 50

Total Time 1

Course Condiment, Sauce

Cuisine American

Servings 16 Servings

Calories 20 kcal

Ingredients

1 can 28 oz crushed tomatoes or 6 ripe fresh tomatoes (peeled and chopped)
1 small onion finely chopped
2 cloves garlic minced
1 tablespoon olive oil
1/4 cup brown sugar adjust to taste
1/2 cup apple cider vinegar
1 tablespoon tomato paste for added thickness
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper optional, for heat

Instructions

Sauté Aromatics:

In a medium saucepan, heat the olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until soft. Add garlic and sauté for another 30 seconds until fragrant.

Combine Base Ingredients:

Add crushed tomatoes (or fresh peeled ones), tomato paste, vinegar, and brown sugar. Stir well to combine.

Season the Mixture:

Add salt, cinnamon, cloves, allspice, and cayenne pepper. Mix thoroughly.

Simmer and Reduce:

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 45–50 minutes, stirring occasionally until it thickens and the flavors meld.

Blend Until Smooth:

Use an immersion blender directly in the pot, or carefully transfer the mixture to a blender. Blend until completely smooth.

Strain (Optional):

For a silkier texture, strain the ketchup through a fine mesh sieve.

Cool and Store:

Allow the ketchup to cool, then transfer it to an airtight jar or container. Store in the refrigerator for up to 3 weeks.