Name: Homemade Ketchup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 28 oz 800 g canned crushed tomatoes or tomato passata; 3 tbsp tomato paste; 1/3 cup 75 g brown sugar; 1/3 cup 80 ml apple cider vinegar; 1 small onion (finely chopped); 2 garlic cloves (minced); 1 tsp kosher salt; 1/2 tsp ground mustard; 1/4 tsp allspice; 1/4 tsp smoked paprika; 1/8 tsp ground cloves (optional); 2 tbsp olive oil; 1/4 cup water (as needed); Pinch of red pepper flakes (optional)

Here’s a small-batch homemade ketchup that tastes far better than most store jars: thick, tangy, slightly sweet and fully customizable. Using pantry staples and a short simmer, you’ll get a bright tomato base finished with vinegar and warm spices. It’s excellent for dipping, sandwiches, and as a sauce base — and it keeps well in the fridge for weekly use.

Ingredients

– 28 oz (800 g) canned crushed tomatoes or tomato passata

– 3 tbsp tomato paste

– 1/3 cup (75 g) brown sugar (or to taste)

– 1/3 cup (80 ml) apple cider vinegar

– 1 small onion, finely chopped

– 2 garlic cloves, minced

– 1 tsp kosher salt

– 1/2 tsp ground mustard

– 1/4 tsp allspice

– 1/4 tsp smoked paprika or regular paprika

– 1/8 tsp ground cloves (optional)

– 2 tbsp olive oil

– 1/4 cup water (as needed)

– Pinch of red pepper flakes (optional)

Servings and Cooking Time

Makes about 2 to 2 1/2 cups (≈ 500–600 ml) — roughly 8 servings (1 tablespoon per serving). Preparation time: 10 minutes. Cooking/simmering time: 25–35 minutes. Total time: about 40–50 minutes.

Nutritional Value

The following is for one serving = 1 tablespoon (≈ 15 g):

– Calories: ~20 kcal

– Carbohydrates: 5 g

– Sugars: 4 g

– Fat: 0.4 g

– Protein: 0.3 g

– Sodium: ~140 mg

This nutritional estimate is for one person per 1-tablespoon serving.

Step-by-Step Cooking Process

– Heat 2 tablespoons olive oil in a medium saucepan over medium heat and sauté the finely chopped onion until soft and translucent.

– Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

– Stir in 3 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor, blending it with the onion and garlic.

– Pour in the crushed tomatoes (or passata) and 1/4 cup water if the mixture is very thick; stir until smooth.

– Add brown sugar, apple cider vinegar, kosher salt, ground mustard, allspice, paprika, and cloves; whisk to combine.

– Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered, stirring occasionally.

– Simmer 20–30 minutes until the sauce thickens to a ketchup-like consistency, adjusting heat to prevent scorching.

– Taste and adjust seasoning — more sugar for sweetness, more vinegar for tang, or salt as needed.

– Optional: for an ultra-smooth ketchup, blend the sauce with an immersion blender or in a countertop blender until completely silky.

– Cool slightly, then transfer to a sterilized jar or bottle; refrigerate. Use within 2–3 weeks for best flavor and safety.

Alternative Ingredients

If you need swaps: use white vinegar or red wine vinegar instead of apple cider vinegar (slightly different tang). Replace brown sugar with maple syrup or honey (adjust amount). For low-sugar, use a sugar substitute or reduce sugar and lengthen simmer to concentrate flavors. Fresh tomatoes can be substituted for canned if cooked and strained first.

Serving and Pairings

Serve homemade ketchup with fries, burgers, meatloaf, sweet potato fries, chicken tenders, or as a base for barbecue sauces and cocktail sauces. It’s also great as a condiment for breakfast dishes like scrambled eggs or for mixing into marinades and dipping bowls.

Storage and Reheating

Store cooled ketchup in a clean, airtight jar in the refrigerator for up to 2–3 weeks. For longer storage, freeze in small portions (ice cube tray) for up to 3 months; thaw in the fridge and stir before use. Reheating is not required — serve cold or at room temperature; warm gently if incorporating into sauces.

Cooking Mistakes

– Do not boil aggressively — high heat can scorch and darken flavor.

– Avoid under-seasoning; ketchup needs a clear balance of sweet and acidic notes.

– Don’t skip tomato paste — it deepens flavor and color.

– Rushing simmer time yields a thin ketchup; allow reduction for thickness.

– Overblending hot sauce can introduce air; blend carefully and vent lid.

– Adding too much vinegar up front can make it overly sharp; adjust at the end.

Helpful Tips

– Taste and adjust sugar/vinegar at the end for perfect balance.

– Use a fine-mesh strainer for extra-smooth texture.

– Sterilize jars if planning to gift or keep longer.

– Make a larger batch and freeze portions to save time.

– Add smoked paprika or chipotle for smoky variations.

FAQs

How long does homemade ketchup last in the fridge?

Stored in a clean, airtight jar, homemade ketchup will keep in the refrigerator for about 2–3 weeks. Use a clean spoon each time to avoid contamination; if you notice mold, off-odors, or an unusual appearance, discard.

Can I use fresh tomatoes instead of canned?

Yes—use ripe tomatoes, peel and seed them, then simmer down to concentrate and strain to remove solids. Expect longer cooking time to reduce and achieve the thickness of canned crushed tomatoes.

Is it possible to make low-sugar ketchup?

Yes—reduce the sugar or substitute with a natural sweetener like stevia, erythritol, or a smaller amount of honey/maple syrup. Taste as you go and lengthen simmering to concentrate flavors if you cut sweeteners.

Can I can this ketchup for pantry storage?

You can water-bath can properly acidified ketchup, but follow tested canning guidelines. For safety and reliable shelf stability, consult USDA or trusted canning resources and use sterilized jars and lids.

How do I make the ketchup smoother?

Blend the finished, slightly cooled ketchup with an immersion blender or in a countertop blender, then pass through a fine-mesh sieve for ultra-smooth texture and to remove any seeds or fibrous bits.

What spices can I add for variation?

Popular additions include smoked paprika, chipotle powder, ground cumin, cinnamon, or a splash of Worcestershire sauce. Add small amounts, taste, and adjust so the spices complement rather than overpower.

Can I reduce the vinegar if I don’t like acidity?

You can reduce vinegar slightly, but acidity balances sweetness and acts as a preservative. If decreasing vinegar, increase simmer time and taste frequently to maintain flavor balance.

Conclusion

Making homemade ketchup is simple, customizable, and rewarding — producing a fresher, more vibrant condiment than many store-bought versions. With basic pantry ingredients and a short simmer, you’ll have a versatile sauce perfect for countless dishes, and you can tweak sweetness and spices to suit your taste.