Easy Baked Salmon Recipe

Seriously Good Homemade Ketchup Recipe

Homemade ketchup is a must make. It’s so simple, flavorful and easy to spice up or change up based on what you love. Jump to the Homemade Ketchup Recipe or watch our recipe video to see how we make it.

If you’re up for cooking an onion until sweet, adding tomatoes and some spices then simmering until thick and shiny, then you’re up for making your very own version of homemade ketchup. You’re looking at just over half an hour from start to finish and the ketchup will last about 1 month — although, we’ve never been able to stay away from it that long. Sure grabbing the store-bought bottle is easier, but we wouldn’t be telling you to make your own ketchup if the taste wasn’t worth it.


Roasted Sweet Potato FriesBaked sweet potato fries that are caramelized and crispy on the outside and tender on the inside. No fryer needed here. Consider making a double batch, this one’s addictive.

Rosemary Roasted Potato Wedges RecipeRosemary Roasted Potato Wedges (that are perfect with this homemade ketchup recipe) are so simple to make! Try substituting other herbs and spices for the rosemary, there are so many options.

Crispy-Baked-Portobello-Fries-Recipe-2.jpgCrispy Baked Portobello Fries that are juicy on the inside and crispy on the outside. We lightly bread them in panko breadcrumbs. They are so easy to make and truly delicious.

How to Make Seriously Good Ketchup from Scratch

This tastes so much better than anything you can buy at the store. Plus, you get to tell your friends that you made it — all by yourself. They’ll think you are awesome (because you are!).

How to Make Seriously Good Ketchup from Scratch

Ketchup starts with an onion that’s been cooked in a little oil over medium heat until soft, sweet and lightly browned. Then we add a generous amount of garlic, fresh ginger, red pepper flakes and allspice.

Since the spices are added before any liquid, they toast and become even more flavorful than they were to begin with. Think about the difference of toasted almonds and blanched almonds. Both are almonds, but they taste different. The toasted nuts are nuttier, buttery and more flavorful. Same thing goes with spices.

Tomato paste goes in next — that’s to make the ketchup taste extra rich. We like to cook it a bit before adding anything else. It should transform from bright red to a burnt orange color.

Making Seriously Good Ketchup

Then comes the rest — a big can of tomatoes, brown sugar, apple cider vinegar and some salt. We let everything cook at a low simmer until thickened and shiny. This is a great time to grab a spoon! I know it’s ketchup, but we happily eat this stuff by the spoonful. Once it’s done, blend it up. You can blend as much or as little as you like — we like it pretty smooth so we break out our blender, but an immersion blender works perfectly well.

Blending hot liquids can be a little tricky. If you plan to use a blender, keep the following tips in mind:

  • Fill the blender less than halfway when what you are blending is hot — so you’ll probably need to do this in a couple batches.
  • Before hitting any buttons, remove the center insert in the lid, grab a kitchen towel and cover the hole then blend away. This helps release some of the steam generated by the hot liquid and prevents any chance of hot liquid flying all over you and your kitchen.

Once you’re happy with the consistency, throw it into a container or jar and keep in the fridge up to one month.

Seriously Good Homemade Ketchup Recipe

Recipe updated, originally posted June 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne

Seriously Good Homemade Ketchup Recipe

  • PREP
  • COOK

Ketchup is very simple to make and is so much more flavorful than anything you can buy at the store. We don’t like it to be too sweet and like to add only 1/4-cup of sugar to the pot, but if you prefer, add a little more to make the ketchup sweeter. You can also play around with flavors, this version has a kick of spice from crushed red pepper flakes, but you could add fresh jalapeño, chipotle or hot sauce to transform it into spicy ketchup. Other spices are nice, too — try curry powder or garam masala for an Indian-spiced version.

Makes approximately 3 cups

You Will Need

1 tablespoon extra-virgin olive oil

1 medium onion, sliced into half moons

2 garlic cloves, chopped (about 1 tablespoon)

One 1-inch piece of ginger, peeled and chopped

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground allspice

2 tablespoons tomato paste

1 (28-ounce) can whole tomatoes in juice

1/4 to 1/3 cup packed brown sugar, depending on how sweet you like your ketchup

1/4 cup apple cider vinegar

Salt and fresh ground black pepper


    Heat oil over medium heat then add onions and cook until they are softened, sweet and lightly browned, about 8 minutes. Add the garlic, ginger, red pepper flakes and allspice then cook, stirring often, for 2 minutes.

    Add the tomato paste and cook, stirring often, until it turns from red to a burnt orange color, about 2 minutes.

    Add the can of tomatoes with juice, brown sugar, cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny, about 20 minutes. Taste then adjust with more salt or pepper.

    Blend until smooth, let cool to room temperature then refrigerate up to one month.

Adam and Joanne's Tips

  • Use fresh tomatoes: 1 large can of tomatoes is about 3 cups of fresh tomatoes. Use about 3 cups of chopped fresh tomatoes as a substitute.
  • A note about blending: You can use an immersion blender or regular blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the ketchup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 1/4 cup of the brown sugar.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 2 tablespoons / Calories 23 / Protein 0 g / Carbohydrate 4 g / Dietary Fiber 1 g / Total Sugars 3 g / Total Fat 1 g / Saturated Fat 0 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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25 comments… Leave a Comment
  • Connie February 12, 2019, 8:52 am

    Very happy with the results! I used about 1/3 cup maple syrup, added about two tbsp of tomatoes paste and omitted the brown sugar and red pepper flakes. Was easy and quick to make. Will most likely not be buying ketchup again.

  • Stacy B. January 1, 2019, 4:42 pm

    Absolutely delicious! Hands down better than bottled ketchup. I will probably add a bit less red pepper flakes next time, but otherwise, perfect!

  • Pat November 3, 2018, 3:59 pm

    I love hearing people ask me. “where did you uy this ketchup? I wanna get some!” by far the best thing ever!

  • Henri May 15, 2018, 10:16 am

    Just made this the second day in a row. It’s a full pot this time too. A permanent addition which I’m looking forward to tweaking with chili.

  • Bobbie April 14, 2018, 2:16 am

    I was just checking out your turkey meatloaf recipe when I came across this. I can’t wait to make some. Sounds seriously delicious. Am sure it will be a big hit. Love all your recipes.

  • Emma April 11, 2018, 11:05 am

    I am actually not really a fan of ketchup, but I decided to make this since we were having people over for burgers. Holy crap, this was tasty. I only used 1/4 cup of brown sugar so it wasn’t overly sweet. The crushed pepper flakes at a nice kick at the end. I will definitely make this again. I call it ‘tomato condiment’ though as it’s too good to be called ketchup. Thanks for the recipe!

    • Ole April 19, 2018, 11:22 pm

      You should call it “Tomato Condiment” as “Ketchup” has nothing to do with “Tomatoes” it was originally made on “Fish”… Yeah go figure 😛

  • Kristen April 8, 2018, 7:46 am

    I was making burgers and realized I’d just used the end of my Heinz ketchup making cocktail sauce for brunch shrimp on Sunday. I had no fresh tomatoes on hand so I looked up a few ketchup recipes. This one sounded simple and good. This is a great recipe. I love the flavor balance and so easy to make!

  • Susie March 18, 2018, 7:23 pm

    Hello Fellow Washingtonians! I’m a little north of you in Moses Lake! I came across your lovely blog on Pinterest, while searching for a ketchup recipe I could make low sugar. I made as you suggested, but with red wine vinegar because some pesky fruit flies had found there way into my ACV! I used Swerve sweetener with a teaspoon of molasses. It IS a little spicier than commercial ketchup, but still very tasty. Next time I think I will omit the red pepper flakes for an equal amount of smoked hot paprika. But definitely a keeper for WW and I will be gifting some to my diabetic friend.

    • Ole April 19, 2018, 11:25 pm

      Tell your friend to stop eating simple Carbs, and your friend will heal up 🙂 Out with the White Potatoes, Pasta, Rice, Bread, Candy, Soda, Sugar, the body turns it into the same thing, and tell that person, to go light on the Fruit, Fruits are not as healthy as people want them to be, it is still just Sugar

    • Linda December 16, 2018, 12:29 pm

      Love the idea of giving as a gift, this recipe is now added to my gift giving list 👍

    • Susan Paternoster January 21, 2019, 7:54 pm

      Snap!!! Swerve is my sweetener of choice, and I’ve been looking for a good recipe that I could convert. Thank you 🙂

  • Gary March 16, 2018, 9:16 pm

    Sounds great. Will try it in/on my Turkey meat loaf this weekend & let you know

  • Jeanette McKinney February 11, 2018, 1:11 pm

    Really want to try your ketchup. I make homemade bbq sauce; so making homemade ketchup will make it only better. Thanks

  • Janice December 24, 2017, 11:19 am

    I am wondering if it could be made in larger batches and canned.

    • Joanne April 20, 2018, 1:01 pm

      Hi Janice, I’m sure this is possible, let us know if you try!

  • Alex December 24, 2017, 2:01 am

    I tried this and Whoa! It was very spicey – which I don’t mind but wasn’t expecting. It may be because I substituted Honey for the sugar (processed suger = bad), and regular vinegar for apple cider vinegar. So tomorrow I am going to cook up the same amount but leave out the red pepper flakes and the ginger, then combine the two to thin it out. That said I cooked up some baked fries and the plate was cleaned of all the Ketchup. So good.

  • Ann Saxton September 16, 2017, 4:01 pm

    Second year making it and the family love it.

  • Coreen August 29, 2017, 1:13 pm

    I REALLY love mixing vinegar with my ketchup but obviously it makes the ketchup a bit thin. Do you have any suggestions to get a strong pop of vinegar flavor without sacrificing nice ketchup consistency?

    • Joanne November 22, 2017, 4:27 pm

      Hi Coreen, We add 1/4 cup to this recipe (have you made it? It’s pretty spunky). You can add more and just simmer slightly longer to thicken the mixture up a bit more.

  • Sonja Baker July 23, 2016, 4:11 pm


  • Habeeba July 5, 2015, 7:21 am

    Looks easy….will be trying it soon

  • Diana Curtis July 5, 2015, 5:03 am

    This sounds like a recipe worth trying, mine will get horseradish grated into it for a shrimp and crawdad dipping sauce. Thank you!

  • Lola Landmark July 3, 2015, 9:20 pm

    Havent made it yet but this is so easy I will be making it soon. Sounds delicious

  • Christina July 3, 2015, 8:12 pm

    I totally agree that ketchup is one of those things that people should be making. I’ve been using an easy five minute recipe but I think I’ll give this a shot. Especially since we have a party coming up where I’m sure it’ll go fast.


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