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Easy Homemade Ketchup

If your family loves ketchup, but you hate all the extra preservatives in it, learn how to make it yourself with this Homemade Ketchup recipe. This ketchup is tasty and much better for you!

Is ketchup your primary condiment of choice? No judgment here. It’s the perfect condiment to use on hot dogs, hamburgers, meatloaf, and fries. While it tastes great and adds flavor to different foods, you might not like all those added ingredients and preservatives.

It’s high time we explored the marvelous world of condiments, and there’s no better place to start than with our all-time favorite – ketchup. Today, we’re about to embark on a culinary journey as we prepare a delicious, healthy, and fresh homemade ketchup that will revolutionize your meals. This quick and easy recipe is a symphony of vine-ripened tomatoes, tangy vinegar, a touch of natural sweetness, and a spice melody that brings it all together.

What ingredients do you need for this homemade ketchup?

2.5 pounds tomatoes
1 clove of garlic
1/2 shallot, diced
1⁄4 cup apple cider vinegar
1⁄4 tsp allspice
1⁄4 tsp ginger
1⁄4 tsp nutmeg
1 tsp black pepper
1 tablespoon kosher salt
3 tablespoons brown sugar

If you’re trying to eat healthier and cleaner without all the preservatives, learning how to make ketchup from scratch is ideal. Follow this recipe to prepare Homemade Ketchup that you and your family will thoroughly enjoy.


1. Can I use canned tomatoes for this recipe? Yes, you can use canned tomatoes. However, the freshness and flavor that comes from using ripe, seasonal tomatoes can’t be beaten.

2. What type of vinegar should I use? For a classic ketchup flavor, distilled white vinegar works best. However, apple cider vinegar can add an interesting twist.

3. Can I reduce the sugar content in the recipe? Absolutely! Feel free to adjust the sugar to your taste or dietary needs. Using natural sweeteners like honey or agave is also a great option.

What Equipment Do You Need To Make This Ketchup?

One thing that may hold you back from preparing ketchup from scratch is the thought of using a lot of equipment to get the job done.

Believe it or not, you won’t need much to make the ketchup. If you have a large stockpot, medium-sized pot, mesh strainers, and jars for storage, you’re good to go.

It’s truly simpler than it sounds. While the ketchup doesn’t last as long in the fridge as the ones bought at stores, you’ll know exactly what you’re eating and putting into your body!

Tips and Tricks:

  1. Use ripe, juicy tomatoes for the best flavor.
  2. Experiment with different types of vinegar and sweeteners to suit your taste.
  3. Cook your ketchup on low heat to allow the flavors to meld together and the mixture to thicken naturally.
  4. Stir your ketchup occasionally during the cooking process to prevent it from sticking to the pot and burning.


  1. Spicy Ketchup: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce for a fiery kick.
  2. BBQ Ketchup: Add some smoked paprika and liquid smoke for a BBQ twist.
  3. Curry Ketchup: Include a tablespoon of curry powder for an exotic flavor profile.

Customize Your Ketchup

Did you know that when you prepare the Homemade Ketchup, you can customize it to your liking? If you’re a fan of all things spicy, make a batch of spicy ketchup for you and your partner to enjoy.

All you’d have to do is add some of your favorite hot spices, such as red pepper flakes, chili powder, or cayenne pepper. It’s that simple!

Where to Serve

This homemade ketchup works wonders wherever you’d traditionally use store-bought ketchup. It’s perfect with fries, burgers, hot dogs, or as a base for your BBQ sauces. It can also act as a fantastic dip for a variety of finger foods.

How To Store Leftovers Ketchup

Store your homemade ketchup in an airtight container or glass jar in the refrigerator. It should stay fresh for up to 2 weeks. For longer storage, this ketchup can be canned according to standard canning procedures and stored in a cool, dark place.

Besides the spicy version of the Homemade Ketchup, you can combine it with a bit of mayo to make a version of mayochup that is out-of-this-world amazing!

Common Problems and How to Avoid Them:

  1. Ketchup is too thin: If your ketchup is too thin, simply simmer it for a longer time on low heat to allow it to thicken up. Be careful not to overcook, though, as this can cause it to become too concentrated and bitter.
  2. Ketchup is too sweet or too acidic: Balance is key. If it’s too sweet, add more vinegar. If it’s too acidic, add more sugar or sweetener.
  3. Lumpy Ketchup: To avoid lumps in your ketchup, be sure to blend the mixture well using a blender or immersion blender until smooth.

Skip the bottled grocery store ketchup and make your own. It’s a lot easier than it sounds! Once you prepare ketchup at home and give it a try, you’ll be glad you made the switch.

Topping Options

While ketchup is typically used as a condiment itself, you can always add toppings to it for added textures and flavors. Consider a sprinkle of freshly chopped herbs like basil or parsley, a dash of chili flakes for some heat, or even some grated garlic for an extra punch.

Why This Recipe Works

This homemade ketchup recipe hits all the right notes – it’s fresh, flavorful, and free from artificial preservatives. The tomatoes bring a bright and robust flavor that forms the backbone of the recipe, while the vinegar adds that familiar tang, and the sugar rounds it off with a hint of sweetness. What makes this recipe truly stand out is the personal touch. By making ketchup at home, you can control the ingredients and adjust them to your liking. It’s a celebration of natural, wholesome flavors – the way ketchup was meant to be.

What are some other sauce recipes to try?

Easy Homemade Ketchup
Yield: 1 jar

Easy Homemade Ketchup

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ever wondered how to make your own homemade ketchup? Check out this easy recipe that the family will love!


  • 2.5 pounds tomatoes
  • 1 clove of garlic
  • 1/2 shallot, diced
  • 1⁄4 cup apple cider vinegar
  • 1⁄4 tsp allspice
  • 1⁄4 tsp ginger
  • 1⁄4 tsp nutmeg
  • 1 tsp black pepper
  • 1 tablespoon kosher salt
  • 3 tablespoons brown sugar


  1. Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins
  2. Mash them to help them cook down.
  3. Strain through a mesh strainer into a smaller pot
  4. Add remaining ingredients and bring to a boil. 
  5. Reduce the heat to a simmer and cook until thick, stirring occasionally, about an hour.
  6. Puree in a food processor or blender
  7. Transfer to jars to cool. 


Ketchup will keep for up to 2 weeks in the fridge 

White vinegar can be used in lieu of apple cider vinegar, but it will have more of a tang, this can be balanced with added sugar. 

If you prefer a spicy ketchup add in more spices.

This is a small batch yield. If you have a larger family or just really love ketchup, double this recipe. 

Nutrition Information



Serving Size


Amount Per Serving Calories 37Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 385mgCarbohydrates 8gFiber 2gSugar 6gProtein 1g

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