Homemade Ketchup
Make your own ketchup with this easy Homemade Ketchup recipe! Ditch the high fructose corn syrup that you find in the grocery store and enjoy this easy ketchup recipe that makes the tomato the star of the show.
This post may contain affiliate links which won’t change your price but will share some commission.
Homemade Ketchup is one of our favorite recipes. It is so simple to make and so much better than what you’ll get at the grocery store. The bottled stuff you get at the grocery stores has way too much sugar and covers up the natural taste of the tomatoes.
This ketchup gets its subtle sweetness from honey, which means less sugar of the refined kind, and its own unique taste from honey.
This homemade version has become our go-to recipe any time we need tomato ketchup. We use this great recipe whenever we need it for french fries, burgers, and hot dogs. It’s also great to use in any other recipe that requires ketchup like barbecue sauce or meatloaf!
Making homemade recipes that you’d otherwise find in the frozen section is so satisfying not just in flavor, but in knowing that you aren’t using strange ingredients and preservatives. Keep the homemade theme going and use your ketchup for all your favorite things like homemade french fries, sweet potato fries, and chicken nuggets.
This is one of our family’s favorite condiments so we are constantly making this. It’s all made with simple ingredients and common pantry ingredients which give you easy access to your own Homemade Ketchup all the time! Get a glass bottle or a squeeze bottle to store your Homemade Ketchup in.
Why You’ll Love this Recipe:
No Artificial Ingredients: Free from preservatives, high-fructose corn syrup, and additives found in store-bought ketchup.
Customizable Flavor: Adjust sweetness, tanginess, and spices to your taste.
Simple & Quick: Ready in about 20 minutes with basic pantry ingredients.
Rich & Bold Taste: A deep, flavorful ketchup that enhances any dish. Healthier Alternative – Made with natural ingredients like honey and apple cider vinegar.
Versatile Use: Perfect for burgers, fries, meatloaf, sandwiches, and more!
Easy to Store: Stays fresh in the fridge for up to 2 weeks.
Ingredients to make Homemade Ketchup:
- tomato purée and paste. The combination provides a rich tomato base with a thick consistency. Tomato paste enhances depth and natural sweetness.
- olive oil. Adds a smooth texture and helps sauté the onions and garlic for extra flavor.
- onion and garlic. Fresh aromatics enhance depth and savoriness. Cooking them first mellows their sharpness.
- apple cider vinegar. Adds a tangy kick and helps preserve the ketchup. White vinegar can be used for a sharper taste.
- honey. A natural sweetener that balances acidity. You can adjust the amount or substitute with maple syrup or coconut sugar.
- seasonings. Salt, oregano and pepper bring out the natural tomato flavor. Oregano adds a subtle herbal note.
How to make Homemade Ketchup:
- Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the tomato puree, tomato paste, apple cider vinegar, honey, salt, oregano, and pepper. Stir well and let it simmer for about 15-20 minutes, stirring occasionally.
- Blend the mixture with an immersion blender or transfer it to a regular blender to make it smooth.
- Taste and adjust seasoning if needed. Let it cool, then store in an airtight container in the refrigerator for up to 2 weeks.
Recommended Equipment
Recipe Notes & Tips:
- Blend for Smoothness: For a silky texture, use an immersion blender or a regular blender after simmering.
- Adjust Sweetness & Acidity: If you prefer a sweeter ketchup, add more honey; for more tang, increase the apple cider vinegar.
- Let It Cool Before Storing: Allow the ketchup to cool completely before transferring it to an airtight container.
- Thicker Consistency: If the ketchup is too thin, let it simmer a bit longer to reduce and thicken.
- Make It Spicy: Add a pinch of cayenne or smoked paprika for a kick of heat.
- Use in Multiple Dishes: Perfect for dipping, spreading on sandwiches, or as a base for BBQ sauce.
Serving Suggestions:
How to Store:
Refrigeration: Store in an airtight container or a clean glass jar in the refrigerator for up to 2 weeks.
Freezing: For longer storage, freeze ketchup in small portions using an ice cube tray or freezer-safe containers. Thaw in the refrigerator before using.
Canning: Pour hot ketchup into sterilized jars, leaving ½ inch of headspace. Process in a boiling water bath for 15 minutes, then let cool. Store in a cool, dark place for up to 1 year. Refrigerate after opening.
FAQs:
Absolutely! Simmer about 2 pounds of fresh tomatoes until soft, then blend and strain for a smoother texture before following the rest of the recipe.
Simmer the ketchup longer to reduce excess moisture. You can also add an extra tablespoon of tomato paste for a thicker consistency.
It’s similar but richer, fresher, and free of artificial additives. You can adjust the sweetness and acidity to match your preferred taste.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Homemade Ketchup
Ingredients
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the tomato puree, tomato paste, apple cider vinegar, honey, salt, oregano, and pepper. Stir well and let it simmer for about 15-20 minutes, stirring occasionally.
- Blend the mixture with an immersion blender or transfer it to a regular blender to make it smooth.
- Taste and adjust seasoning if needed. Let it cool, then store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Notes
-
- Blend for Smoothness: For a silky texture, use an immersion blender or a regular blender after simmering.
- Adjust Sweetness & Acidity: If you prefer a sweeter ketchup, add more honey; for more tang, increase the apple cider vinegar.
- Let It Cool Before Storing: Allow the ketchup to cool completely before transferring it to an airtight container.
- Thicker Consistency: If the ketchup is too thin, let it simmer a bit longer to reduce and thicken.
- Make It Spicy: Add a pinch of cayenne or smoked paprika for a kick of heat.
- Use in Multiple Dishes: Perfect for dipping, spreading on sandwiches, or as a base for BBQ sauce.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Condiment Recipes:
Did You Make This Homemade Ketchup Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
What can you use instead of honey? I’m allergic to honey
Any keto approved sweetener will be fine!:)
How large of a can of the tomato purée? In the states, we have different size cans of the purée.
Hi, we used a 400g can which converts to approximately 14oz. I’ll add this to the recipe card. Hope it helps.
Easy to make, a nice healthy substitute for store bought ketchup