Homemade Ketchup Recipe

Introduction

Making your own ketchup at home is easier than you might think. This homemade version is rich, tangy, and perfectly balanced with just the right amount of sweetness and spice. It’s a great way to enjoy a classic condiment without any additives or preservatives.

Ingredients

• 1 28 oz can crushed or petite diced tomatoes
• 1/4 cup water
• 1/3 cup sugar
• 1/3 cup distilled white vinegar
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Add all of the ingredients to a saucepan and mix together.
2. Step 2: Bring the mixture to a boil.
3. Step 3: Reduce the heat and let the ketchup simmer for 40-45 minutes while stirring occasionally, until it’s thick and has cooked down by about half.
4. Step 4: Use a stick blender, food processor, or standing blender to puree the ketchup until it is smooth. If the ketchup is too thin, return it to the heat until it’s the desired thickness.
5. Step 5: Let the ketchup cool and store in the fridge until you’re ready to eat it.

Tips & Variations

• For a smoky flavor, add a pinch of smoked paprika or chipotle powder.
• If you prefer a spicier ketchup, include a small pinch of cayenne pepper.
• Adjust the sweetness or tanginess by increasing sugar or vinegar to suit your taste.
• Using fresh tomatoes instead of canned will give a fresher taste but may require longer cooking time.

Storage

Store homemade ketchup in an airtight container or jar in the refrigerator. It will keep well for up to 3 weeks. When ready to use, give it a quick stir or shake. Reheat gently if you prefer it warm, but it’s delicious served cold too.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, though you may need to cook the mixture longer to reduce the liquid and achieve the right thickness.

Is it necessary to blend the ketchup?

Blending ensures a smooth consistency typical of store-bought ketchup, but if you prefer a chunkier texture, you can skip this step.

Homemade Ketchup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

This homemade ketchup recipe offers a deliciously tangy and sweet condiment made from crushed tomatoes, vinegar, and a blend of spices. It’s a perfect alternative to store-bought ketchup, allowing you to control the ingredients and avoid preservatives. The ketchup simmers to develop a rich flavor and is then blended until smooth, yielding a classic, thick texture ideal for dipping, burgers, and sandwiches.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: Approximately 2 cups 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Tomato Base

• 1 28 oz can crushed or petite diced tomatoes
• 1/4 cup water

Sweetener and Acid

• 1/3 cup sugar
• 1/3 cup distilled white vinegar

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Combine Ingredients: Add the crushed tomatoes, water, sugar, distilled white vinegar, salt, onion powder, garlic powder, and black pepper into a saucepan. Stir the mixture thoroughly to combine all ingredients evenly.
2. Bring to Boil: Place the saucepan on the stove and bring the mixture to a boil over medium-high heat, ensuring that the contents are heated uniformly.
3. Simmer the Ketchup: Once boiling, reduce the heat to low and let the ketchup simmer uncovered for 40-45 minutes. Stir occasionally during this time to prevent sticking and to allow the mixture to thicken and reduce by about half.
4. Puree the Mixture: After simmering, use a stick blender, food processor, or standing blender to puree the ketchup until it reaches a smooth consistency. If the ketchup remains too thin, return it to the saucepan and simmer further to reach your desired thickness.
5. Cool and Store: Allow the finished ketchup to cool to room temperature. Transfer it to a clean container and refrigerate until ready to use. The ketchup can be kept in the fridge for up to 2-3 weeks.

Notes

• Adjust sugar and vinegar ratios based on your desired sweetness and tanginess.
• For a spicier kick, add a pinch of cayenne powder or smoked paprika.
• Use fresh garlic or onion if preferred, finely minced for more robust flavor.
• Ensure you stir frequently while simmering to prevent burning on the bottom.
• Homemade ketchup stored in the fridge lasts about 2-3 weeks; always check for freshness before use.

Keywords: homemade ketchup, easy ketchup recipe, tomato ketchup, DIY ketchup, condiment, sauce