How to Make Ketchup from Scratch: A Simple, Flavorful Recipe

Making ketchup at home is not only fun and delicious, but it is a great way to use up an excess of tomatoes. This is exactly how I discovered the perfect way to make ketchup from scratch.

Making ketchup from scratch is easier than you might think and offers a delicious, tangy alternative to the store-bought version. With a few simple ingredients and some patience, you can create your own homemade ketchup that’s perfect for burgers, fries, and more. Here’s a complete guide on how to make ketchup from scratch.

Looking for more recipes? Check out how to make mustard from scratch.

Store Bought vs. Homemade

Store-bought ketchup typically contains preservatives, added sugars, and artificial flavor enhancers to extend shelf life and maintain consistency, which can sometimes lead to a more processed taste.

In contrast, homemade ketchup offers a fresher, more customizable flavor, with the ability to adjust sweetness, tanginess, and spice levels to suit personal preferences. What I like most about making ketchup is having the flexibility to adjust the taste based on my personal preference.

Homemade versions are free from artificial additives and preservatives, allowing for a more natural and vibrant taste that reflects the quality of ingredients used, such as ripe tomatoes and fresh spices. The result is often a richer, more complex flavor compared to the uniformity of mass-produced varieties.

Ingredients

To make about 2 cups of homemade ketchup, you will need:

• 1 can (15 oz) of tomato paste (see note below)
• 1/4 cup apple cider vinegar (or white vinegar, if preferred)
• 1/4 cup brown sugar (adjust based on sweetness preference)
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground allspice (optional)
• 1/8 teaspoon ground cloves (optional)
• 1/8 teaspoon ground cinnamon (optional)
• 1/2 teaspoon mustard powder (optional for tanginess)
• 1/4 teaspoon smoked paprika (optional for a smoky flavor)
• A pinch of cayenne pepper (optional for a spicy kick)

Notes

• The recipe above calls for tomato paste, but I always make my ketchup directly from my own tomatoes. To do this, you will first make tomato paste from your tomatoes. See below on how to make tomato paste
• A lot of these spices are optional and can make for really interesting flavors. If you are making ketchup for the first time, I recommend trying 1-2 flavors and adjusting from there.

How to Make Tomato Paste from Homegrown Tomatoes

Start by selecting ripe, juicy tomatoes: Roma tomatoes are ideal due to their low moisture content. Wash and core the tomatoes, then cut them into quarters. Simmer the tomato pieces in a large pot over medium heat for about 20-30 minutes, until they soften and break down.

Once softened, use a food mill or sieve to remove the skins and seeds, leaving behind a smooth tomato pulp. Next, transfer the pulp to a clean pot and cook it over low heat, stirring frequently to prevent burning. Simmer the tomato puree for 1-2 hours, or until it thickens to your desired consistency. Once reduced, season with salt or other spices if desired, and then allow the paste to cool. Store your homemade tomato paste in an airtight container in the fridge for up to a week, or freeze it in small portions for long-term storage.

Instructions

Step 1: Prepare the Ingredients

Start by gathering all of your ingredients. If you want to add extra flavors like smoked paprika, allspice, cloves, or cayenne pepper, make sure they’re ready to go.

Step 2: Combine Tomato Paste and Water

In a medium saucepan, add the tomato paste. Then, gradually pour in the water and stir until the mixture is smooth. This will be the base of your ketchup.

Step 3: Add Vinegar and Sugar

Once the tomato paste and water are combined, add the apple cider vinegar and brown sugar. Stir everything together until the sugar dissolves. The vinegar will add the tangy flavor, and the brown sugar will give your ketchup a nice, sweet undertone.

Step 4: Season the Ketchup

Add the salt, onion powder, garlic powder, mustard powder, smoked paprika, and any other spices you’re using. Stir well to combine. These spices are what will really bring the ketchup to life and give it that signature flavor. If you want to add a little heat, now’s the time to add cayenne pepper.

Step 5: Simmer the Ketchup

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent it from sticking or burning. Let it simmer for about 20-30 minutes, or until the ketchup has thickened to your desired consistency. Keep in mind that ketchup will thicken further as it cools.

Step 6: Taste and Adjust

Once the ketchup has thickened, taste it. You might want to adjust the seasoning at this point, adding a little more sugar for sweetness, vinegar for tang, or salt for balance. If the ketchup is too thick, you can always add a bit more water to thin it out.

Step 7: Cool and Store

Let the ketchup cool down to room temperature. Once cooled, transfer the homemade ketchup to a clean jar or bottle. Store it in the refrigerator, where it will last for up to three weeks. You can also freeze your ketchup and keep it for several months.

Tips for Making Homemade Ketchup:

• Sweetness Levels: Adjust the amount of brown sugar based on your preference. If you like your ketchup less sweet, you can use less sugar or even substitute with a natural sweetener like honey or maple syrup.
• Spices and Flavor Variations: Experiment with spices like cinnamon, cloves, or smoked paprika to create your own signature ketchup. You can even use chipotle powder for a smoky, spicy twist.
• Texture: If you prefer a smoother ketchup, you can use an immersion blender or regular blender to puree the mixture after it has simmered.
• Vinegar Choice: Apple cider vinegar gives the ketchup a more rounded, slightly fruity flavor, but you can substitute it with white vinegar for a sharper, more traditional taste.
• Storage: Make sure to store your homemade ketchup in an airtight container and keep it refrigerated. You can also freeze it in smaller portions if you want to store it for longer periods.

Why Make Ketchup from Scratch?

Making ketchup at home gives you full control over the ingredients, allowing you to create a healthier version with fewer additives and preservatives. Additionally, homemade ketchup often has a fresher, more vibrant flavor compared to the bottled varieties. Whether you like your ketchup tangy, sweet, or spicy, making it from scratch allows you to customize it to your exact tastes.

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