Homemade ketchup is a simple condiment made with tomato puree, tomato paste, vinegar, and spices for a smooth, balanced flavor. This version skips unnecessary additives while keeping the familiar taste and texture people expect.
A Quick Look at the Recipe
✅ Recipe Name: Homemade Ketchup
🕒 Ready In: ~30 minutes
👪 Serves: About 2½ cups
🍽 Calories: ~20 per tablespoon (estimated)
🥣 Main Ingredients: Tomato puree, tomato paste, apple cider vinegar, onion, garlic
📖 Dietary Info: Gluten-free; dairy-free
👌 Difficulty: Easy - simmer and blend
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Simmering the tomatoes with onion, garlic, and a touch of honey allows the flavors to deepen naturally before blending everything smooth. The result is a rich, slightly tangy ketchup that works just as well for dipping as it does for spreading or glazing.
If you enjoy making pantry staples from scratch, you might also like our Homemade Mayonnaise, Homemade BBQ Sauce, or Red Chile Sauce. These recipes pair well with everyday meals and are easy to customize to taste.
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Why You'll Love this Homemade Ketchup:
Simple Ingredients: Made with pantry staples and no artificial preservatives or corn syrup.
Smooth & Balanced: Tomato paste and puree create a thick, classic ketchup texture with a mild tang.
Customizable Flavor: Easily adjust sweetness, acidity, or seasoning to match your taste.
Better Than Store-Bought: Simmering fresh onion and garlic adds depth you won't get from bottled ketchup.
Versatile Use: Works for dipping, spreading, or adding to sauces and marinades.
Key Ingredients:
- tomato purée and paste. The combination provides a rich tomato base with a thick consistency. Tomato paste enhances depth and natural sweetness.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Sweeter Ketchup: Add an extra tablespoon of honey or use maple syrup instead.
- Less Sweet: Reduce the honey slightly and add a splash more vinegar for extra tang.
- Spice It Up: Add a pinch of cayenne pepper or smoked paprika for heat or smokiness.
- No Onion Texture: Grate the onion instead of dicing for a smoother base before blending.
- Thinner Consistency: Stir in a small amount of water after blending if you prefer a pourable ketchup.
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.
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Recipe Notes & Tips:
- Simmer Slowly: Let the ketchup simmer gently so the flavors concentrate without scorching.
- Blend Until Smooth: Use an immersion blender or high-speed blender for a classic, smooth ketchup texture.
- Adjust After Blending: Taste once blended and adjust salt, sweetness, or vinegar as needed.
- Cool Before Storing: The ketchup thickens slightly as it cools, so don't over-reduce it on the stove.
- Use a Nonreactive Pan: Stainless steel or enamel-coated saucepans work best with acidic tomato sauces.
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.
Homemade Ketchup FAQs:
Homemade ketchup lasts up to 2 weeks when stored in an airtight container in the refrigerator. Always use a clean spoon to maintain freshness.
Homemade ketchup can be healthier than store-bought versions because it avoids high-fructose corn syrup and artificial preservatives. You can also control the sweetness and sodium levels.
If homemade ketchup is too thick, stir in a small amount of water or vinegar. If it's too thin, simmer it a little longer to reduce and thicken the sauce.
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Homemade Ketchup
Ingredients
- 1 can tomato puree
- 1 cup tomato paste
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- ¼ cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon pepper
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
- Simmer Slowly: Let the ketchup simmer gently so the flavors concentrate without scorching.
- Blend Until Smooth: Use an immersion blender or high-speed blender for a classic, smooth ketchup texture.
- Adjust After Blending: Taste once blended and adjust salt, sweetness, or vinegar as needed.
- Cool Before Storing: The ketchup thickens slightly as it cools, so don't over-reduce it on the stove.
- Use a Nonreactive Pan: Stainless steel or enamel-coated saucepans work best with acidic tomato sauces.
Tammy Holbrook says
What can you use instead of honey? I'm allergic to honey
Roche Woodworth says
Any keto approved sweetener will be fine!:)
Paige says
How large of a can of the tomato purée? In the states, we have different size cans of the purée.
Roche Woodworth says
Hi, we used a 400g can which converts to approximately 14oz. I’ll add this to the recipe card. Hope it helps.
Yvonne says
Easy to make, a nice healthy substitute for store bought ketchup