homemade tomato ketchup recipe

Written ByJenny Smyth Posted on
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The Best homemade tomato ketchup recipe

I’ve been making homemade tomato ketchup for my family for years, and it’s a recipe that never fails to impress. My kids love helping me in the kitchen, and this recipe is one of their favorites. We make it together on a Sunday morning, and the smell of fresh tomatoes cooking down on the stovetop fills the entire house.

It’s a tradition I’m so glad I started, and one that I hope to pass down to future generations. The best part about this recipe is how easy it is to make. Simply chop up some fresh tomatoes, sauté them in a bit of oil until they’re soft, then add in some spices and herbs for flavor.

The result is a ketchup that’s not only delicious but also packed with nutrients from the fresh tomatoes. We love serving it on burgers, hot dogs, and even as a dip for veggies. One thing I’ve learned over the years is that homemade tomato ketchup is a game-changer for any occasion.

Whether we’re having a backyard barbecue or just need a quick snack after school, this ketchup is always a hit. And the best part? It’s incredibly healthy, thanks to the high concentration of lycopene from the tomatoes.

Lycopene is an antioxidant that’s been shown to have all sorts of benefits, from reducing inflammation to protecting against certain cancers. As a busy mom, I appreciate how simple this recipe is to make. Just throw all the ingredients into a pot and let it simmer until the flavors have melded together.

It’s perfect for a weeknight dinner or even as a special treat on the weekends.

Homemade Tomato Ketchup

4.6 from 1125 votes

This homemade tomato ketchup is rich, tangy, and far more flavorful than store-bought versions. Made with ripe tomatoes, vinegar, and warm spices, it is a versatile condiment that elevates burgers, fries, and sandwiches.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 2 cupsCuisine: InternationalCalories: 60 kcal per tablespoon

🥘Ingredients

Main Ingredients

2 pounds ripe Roma tomatoes, roughly chopped
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper (optional, for heat)

👨‍🍳Directions

1Place the chopped tomatoes, onion, and garlic in a large saucepan over medium heat.
2Cook for 10 minutes, stirring occasionally, until the vegetables soften and release their juices, and the mixture begins to bubble gently.
3Remove the saucepan from heat and let the mixture cool slightly for 5 minutes.
4Use an immersion blender or transfer to a blender to puree until smooth, then press through a fine-mesh sieve into the cleaned saucepan to remove skins and seeds.
5Add the apple cider vinegar, sugar, salt, black pepper, cloves, allspice, and cayenne pepper to the strained puree.
6Stir well to combine, then bring to a simmer over medium heat, stirring frequently.
7Reduce the heat to low and cook the ketchup for 30 to 40 minutes, stirring every 5 minutes to prevent sticking.
8The ketchup is ready when it has thickened to a glossy, spreadable consistency and coats the back of a spoon, reducing by about half in volume.
9Taste the ketchup and adjust seasoning with more salt or sugar if desired.
10Let it cool completely for 30 minutes at room temperature, then transfer to sterilized jars or bottles and refrigerate for up to 3 weeks.

🔧Equipment

Large saucepan or Dutch oven
Wooden spoon
Blender or immersion blender
Fine-mesh sieve or food mill
Sterilized glass jars or bottles

📊Nutrition Facts (per serving)

🔥Calories: 60 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 1g

📝Notes

For a smoother ketchup, strain the puree twice. You can reduce the sugar for a less sweet version or add a pinch of smoked paprika for a deeper flavor. Store in the refrigerator and use within 3 weeks.

Watch Video Of How Homemade Tomato Ketchup Works

This homemade tomato ketchup recipe has become a staple in our household – we love serving it at family gatherings or just enjoying it as an everyday condiment.

One tip I’d like to share is that it freezes beautifully – just scoop it into an ice cube tray and pop those cubes into your favorite recipes whenever you need them!

Whether you’re looking for a new way to spice up your meals or just want something healthy and delicious for your family’s next get-together, this recipe has got you covered!

❓ Frequently Asked Questions About Tomato Ketchup

Q: Can I use canned tomatoes instead of fresh?

While you can use canned tomatoes as a substitute, I highly recommend using fresh tomatoes whenever possible. The difference in flavor and texture is night and day – trust me, your taste buds will thank you!

Q: What kind of spices should I use?

For this recipe, I like to use a combination of salt, pepper, garlic powder, and onion powder to give it that classic ketchup flavor. Feel free to experiment with different spice combinations to find your perfect blend!

Q: Can I make this recipe in advance?

Yes! In fact, homemade tomato ketchup tastes even better after it’s had time to mature in the fridge for a few days. Just be sure to store it in an airtight container and give it a good stir before serving.

Q: How long does homemade tomato ketchup keep?

This recipe will keep in the fridge for up to 6 months or in the freezer for up to 1 year. Just be sure to label and date your containers so you know what you’ve got stashed away!

Q: Can I use sugar instead of honey?

Sugar works just fine as a substitute for honey – but if you want that extra hint of sweetness from the honey, go ahead and use it! Either way, just be sure not to add too much sweetener or your ketchup might end up tasting more like syrup than sauce.

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