My homemade ketchup is simple to make and tastes WAY better than anything you can buy at the store!
I wouldn’t tell you to make ketchup from scratch if I didn’t think it was worth it. This recipe makes the most delicious ketchup that knocks the socks off anything you can buy at the store.
I love that this recipe uses real ingredients and that you can control the amount of sugar added. Like making homemade mayonnaise, this ketchup will make you feel like a kitchen rockstar. Get the French fries ready because this is a good one!
Key Ingredients
- Canned Tomatoes and Tomato Paste: Canned whole tomatoes are the base of this ketchup. As they simmer, they break down and eventually blend into a smooth, shiny sauce. Tomato paste adds an extra layer of tomato flavor.
- Apple Cider Vinegar: A bit of vinegar keeps our sauce nice and tangy, just like store-bought brands. I love apple cider vinegar for its flavor and also use it when making homemade BBQ sauce.
- Brown Sugar: We need a little sugar to sweeten this sauce, but you have complete control over how much you add. My family likes 1/4 cup (4 tablespoons). Use less for lower sugar or more for a sweeter result.
- Onion, Garlic, and Ginger: The onion and garlic are non-negotiables, as they contribute to the base flavor, but the ginger is a bit different. I add fresh ginger for a bit of heat and spice. If you’re unsure, you can leave it out.
- Allspice: Just like the ginger, allspice adds a bit more spice. It’s really lovely, but it will make your ketchup more spiced than what you’re used to with store-bought sauce. It’s optional, so add it only if you prefer the more spiced version.
Making this homemade ketchup is not all that different from making my favorite tomato soup (weird, but true). You’ll cook onions, garlic, ginger, and spices until they’re soft. Add the tomatoes and remaining ingredients, then simmer until the sauce is thick and shiny.
From there, you’ll blend until smooth and store it in the refrigerator for up to a month, so it’s ready for all your ketchup needs. I use this ketchup when making my glazes for our turkey meatloaf and classic meatloaf. And it is a no-brainer with sweet potato fries, potato wedges, homemade tater tots, chicken nuggets, and this popcorn chicken!
The Best Homemade Ketchup
- PREP
- COOK
- TOTAL
Homemade ketchup is simple and much more flavorful than anything you can buy at the store. I use 4 tablespoons of sugar, but adjust the sugar to your taste.
Watch Us Make the Recipe
You Will Need
1 tablespoon olive oil
1 medium onion, sliced into half moons
2 garlic cloves, chopped, about 1 tablespoon
1-inch piece of ginger, peeled and chopped
1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes, optional for spicy ketchup
1/4 teaspoon ground allspice
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes in juice
2 to 5 tablespoons brown sugar, depending on how sweet you like your ketchup
1/4 cup apple cider vinegar
Salt and fresh ground black pepper
Directions
1Cook the onions, garlic, and ginger: Heat oil over medium heat. Add the onions and cook until they are softened, sweet, and lightly browned, about 8 minutes. Add the garlic, ginger, red pepper flakes, and allspice and cook, stirring frequently, for 2 minutes.
2Add the tomato paste: Add the tomato paste and cook, stirring it around the pan, until it turns from red to burnt orange, about 2 minutes.
3Add the tomatoes: Add the can of tomatoes with juice, 2 tablespoons brown sugar, the cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir, and then taste to see if you need to add more sugar (we usually add a total of 3 to 4 tablespoons).
4Simmer until shiny: Bring to a simmer, reduce the heat slightly, and cook at a low simmer, stirring occasionally, until the ketchup is thickened and glossy, about 20 minutes. Taste, then adjust with more sugar, salt, or pepper as needed.
5Blend the ketchup: Use an immersion blender directly in the pan to blend everything until smooth. If using a stand blender, carefully transfer the hot ketchup to the blender. Be sure to fill the blender only halfway when blending hot liquids. Remove the small center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape and prevent pressure buildup. Blend until smooth.
6Store: Let the ketchup cool to room temperature before refrigerating for up to one month.
Adam and Joanne's Tips
- Use fresh tomatoes: Use 3 cups chopped fresh tomatoes.
- The nutrition facts provided below are estimates. We assumed 1/4 cup of the brown sugar.
This is my go to ketchup recipe, I no longer buy it from the shops; this is much healthier. I prefer to reduce the sugar by half but it’s a personal choice.
SO happy you found us, Emma! Thanks for coming back!
Just wondering if I can this recipe in canning jars?
Hi Andrea, I believe you can, but you will want to pressure can it. I’d check a canning resource to make sure.
You guys are the best. I love this recipe and the variations I can do on it. I also love your homemade mayonaise recipe. It’s out of this world!!
I just tried your recipe it was very good. I added bell pepper jalapeños and all natural honey instead of sugar, have to say it was delicious. Going to add other kinds of hot peppers to see how it comes out. Thank you.