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    Home » Recipes » The Basics

    Homemade Ketchup

    Published: Sep 6, 2021 · Modified: Dec 19, 2022 by Lauren Casolaro · This post may contain affiliate links · 1 Comment

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    french fry being dipped into homemade ketchup

    Made with a combination of fresh tomatoes and tomato paste, this homemade ketchup is begging to be used with your next batch of fries! Homemade ketchup is definitely worth making at least once in your life. It's easy to make, tastes better than store bought ketchup, and gives you the ability to control what goes into it (aka not a boat load of sugar)!

    french fry being dipped into homemade ketchup
    Jump to:
    • Key Ingredients
    • Instructions
    • Recipe Variations/Substitutions
    • Expert Tips
    • FAQ
    • Other recipes you might like
    • 📖 Recipe
    • 💬 Reviews

    Tomatoes are at their peak right now and it would be a shame to let summer end without using them for homemade ketchup. This recipe is the best because it's healthy, made without corn syrup, has no refined sugar, is quick to make, and is safe for canning in a water bath canner!

    Key Ingredients

    Here's what you'll need:

    ingredients for homemade ketchup: tomatoes, tomato paste, onion, agave, pepper, vinegar, salt, ginger, garlic
    • Fresh Plum Tomatoes: using fresh, ripe plum (also called rosa) tomatoes is what gives this ketchup such a great taste. You can definitely use a large can of tomatoes but I find using fresh, especially while they're in season, yields the best flavor.
    • Tomato Paste: to help thicken and enhance the flavor of the ketchup.
    • Garlic: obviously!!
    • Ginger: just a pinch for added flavor.
    • Onion: for added flavor.
    • Agave: to act as our natural sweetener.
    • White Vinegar: to help preserve the ketchup. If you're canning your ketchup, this is especially important!
    • Spices: we'll be using salt, pepper, a pinch of paprika, and all spice to season our ketchup.

    Instructions

    Homemade ketchup is incredibly easy to make but does require a little bit of patience, as we'll have to simmer it for some time to allow it to thicken up to a classic ketchup consistency.

    diced onions in a pot
    sauteed onions, garlic, ginger, and tomato paste in a pot
    tomato paste mixed with onion, garlic, and ginger
    plum tomatoes for homemade ketchup added to a white pot
    ingredients for homemade ketchup in a white pot
    homemade ketchup being pureed with an immersion blender
    ketchup in a pot
    1. In a 4 quart pot or larger, heat oil over medium heat. Add onion and cook until softened and lightly browned, about 8 minutes. Add the garlic, ginger, and all spice and cook, stirring often, for another minute.
    2. Add tomato paste and stir, cooking until it turns to a burnt orange, about 2 minutes.
    3. Add chopped tomatoes (and the juices), agave, white vinegar, salt, and pepper and cook until the tomatoes are soft. This should take about 20 minutes.
    4. Puree the sauce in the pot using an immersion blender, or transfer to a blender in batches, blending until smooth.
    5. Strain the ketchup through a fine mesh strainer back into the pot to remove any seeds and tomato skins. Reduce the heat to low and simmer the ketchup for another 20-30 minutes, or until thickened to your preference.
    6. Taste and adjust seasonings as desired.

    Recipe Variations/Substitutions

    I love this recipe as is, but ketchup can be made it so many different ways! Let me know in the comments if you try out any of these:

    If you don't have fresh tomatoes, feel free to use 1 (28 oz) can of peeled tomatoes or 6 oz of tomato paste and ¼ cup of water instead. Using tomato paste only cuts out the need to puree and strain.

    Use real sugar instead of agave. If you eat honey, you could also use that.

    Make this recipe even simpler by using spice powders instead of fresh garlic and onion.

    homemade ketchup in a sealable container

    Expert Tips

    • Use an immersion blender for the best results. Normal blenders are not usually equipped to handle hot liquids. If you choose to use your blender, divide the ketchup into a few batches and don't fill it to the 'max' line.
    • Simmer the ketchup for at least 20-30 minutes after straining to reduce the water content. This will help to achieve the traditional, thick consistency of ketchup.
    • If the ketchup is still too thin after simmering for some time, add a tablespoon of cornstarch. If it's too thick, add a bit of water.
    • Be sure to strain the ketchup to remove the tomato seeds.

    FAQ

    How long does homemade ketchup keep?

    Ketchup will stay fresh in the fridge in an air tight container for up to 3 weeks or in the freezer for up to 6 months.

    Can I can homemade ketchup?

    Yes! This homemade ketchup can be water bath canned. If you're not familiar with water bath canning, check out this tutorial.

    What can I serve homemade ketchup with?

    Anything you serve store bought ketchup with! I love to pair mine with french fries, burgers, breakfast potatoes, vegan chicken tenders, and more.

    Why is my homemade ketchup watery?

    You might need to simmer it for a big longer to evaporate the water content. If that's not working, add some cornstarch to thicken it up.

    Other recipes you might like

    • Quinoa & Kidney Bean Burgers
    • Homemade Guacamole (Without Tomatoes)
    • Chimichurri Sauce
    ketchup in a sealable glass jar

    Be sure to leave a comment and rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.

    📖 Recipe

    french fry being dipped into homemade ketchup
    5 from 1 vote
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    Homemade Ketchup

    Lauren Casolaro
    Made a combination of fresh tomatoes and tomato paste, this homemade ketchup is begging to be used with your next batch of fries! Homemade ketchup is definitely worth making at least once in your life.
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Category: Basics, Sauces & Dips
    Cuisine: American
    Servings: 32 Servings
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    Equipment

    • Immersion Blender
    • Fine Mesh Strainer

    Ingredients
     

    • 1 tablespoon (15 mL) extra-virgin olive oil
    • 1 (50 g) medium onion chopped
    • 3 (7 g) garlic cloves minced
    • 1 teaspoon (5 g) ginger minced
    • 3 tablespoons (49.5 g) tomato paste
    • 3 cups (794 g) of plum rosa tomatoes, chopped (or 28 oz if using canned)
    • 3 tablespoons (63 g) agave
    • ½ cup (118 mL) white vinegar
    • Salt and pepper to taste
    • Pinch of paprika optional

    Instructions

    • In a 4 quart pot or larger, heat oil over medium heat. Add onion and cook until softened and lightly browned, about 8 minutes.
      1 tablespoon extra-virgin olive oil, 1 medium onion
    • Add the garlic, ginger, and spices and cook, stirring often, for another 2 minutes.
      3 garlic cloves, 1 teaspoon ginger, Pinch of paprika
    • Add tomato paste and stir, cooking until it turns to a burnt orange, about 2 minutes.
      3 tablespoons tomato paste
    • Add chopped tomatoes (and the juices), agave, white vinegar, salt, and pepper and cook until the tomatoes are soft. This should take about 20 minutes.
      3 cups of plum, 3 tablespoons agave, ½ cup white vinegar, Salt and pepper
    • Puree the sauce in the pot using an immersion blender, or transfer to a blender in batches, blending until smooth.
    • Strain the ketchup through a fine mesh strainer back into the pot to remove any seeds and tomato skins. Reduce the heat to low and simmer the ketchup for another 20-30 minutes, or until thickened to your preference, stirring occasionally.
    • Taste and adjust seasonings as desired. Enjoy immediately or transfer to a sealable container and store in the refrigerator or freezer.

    Notes

    Store ketchup in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 6 months. 
    This homemade ketchup can be water bath canned.
    Nutritional values are estimates only. See our full disclosure here.

    Nutrition Facts

    Serving: 1Tablespoon | Calories: 14kcal | Carbohydrates: 2.7g | Protein: 0.2g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 19mg | Fiber: 0.3g | Sugar: 2g
    Keywords: homemade ketchup,homemade ketchup for canning,homemade ketchup no sugar,homemade ketchup with fresh tomatoes,how to make homemade ketchup
    Did you make this recipe?Mention @pinchofparsley_ on Instastram or tag #pinchofparsley!

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      Recipe Rating




    1. Lauren

      January 11, 2022 at 4:16 pm

      5 stars
      Was so surprised with how much I liked this recipe!!

      Reply

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