I’ve always had a soft spot for making the basics from scratch, and this Homemade Ketchup Recipe is a perfect example of why. It’s a simple blend of pantry staples transformed into something utterly delicious and far more flavorful than anything you’ll find on a grocery store shelf. Once I whipped up my first batch, I realized just how much I’d been missing out by settling for store-bought.
What surprised me the most was how customizable it is. I could tweak the sweetness, the tanginess, even add a little heat if I wanted to. That kind of control over the flavor made me appreciate this kitchen staple even more. It didn’t take long before I was using it on everything: burgers, fries, eggs, and even as a base for sauces.
The aroma that fills the kitchen while it simmers on the stove is reason enough to try this recipe. There’s a richness and warmth that comes from the combination of spices and tomatoes melding together that just feels like home. If you’ve never made your own ketchup before, now’s the time. Trust me, you’ll be hooked.
Why You’ll Love This Homemade Ketchup Recipe
This ketchup hits all the right notes: tangy, slightly sweet, and packed with bold tomato flavor. Making it from scratch also means you can ditch the preservatives and high fructose corn syrup commonly found in commercial brands. Plus, it only takes about 30 minutes and one pot to make, and the result is a thick, pourable condiment that elevates everything it touches.
If you love from-scratch sauces, you’ll also enjoy my Creamy Beef and Shells Recipe for dinner or the hearty Stovetop Creamy Ground Beef Pasta as a comforting weeknight dish. Both pair beautifully with a dollop of this ketchup for a homemade twist on your favorite meals.
How to Make Homemade Ketchup Recipe
Step 1: Sauté the Aromatics
In a saucepan over medium heat, drizzle a little olive oil and sauté finely chopped onions and garlic until they become soft and fragrant, about 3 to 5 minutes.
Step 2: Add Tomato Base
Stir in tomato paste and cook for a couple of minutes to deepen the flavor. Then add crushed tomatoes to the pot, stirring until well combined.
Step 3: Season and Simmer
Add vinegar, brown sugar, salt, paprika, allspice, cloves, and a touch of cayenne for a gentle kick. Stir well and bring the mixture to a gentle simmer.
Step 4: Cook It Down
Let the ketchup simmer uncovered on low heat for 20 to 25 minutes. Stir occasionally to avoid sticking, allowing it to thicken and the flavors to meld together.
Step 5: Blend and Strain (Optional)
For a smooth consistency, use an immersion blender or transfer the ketchup to a blender and process until silky. If you prefer a classic restaurant-style finish, strain through a mesh sieve.
Step 6: Cool and Store
Let it cool completely, then transfer to a jar or squeeze bottle. Store in the fridge for up to 3 weeks.
Recipe Variations and Possible Substitutions
- Sweeter Version: Add honey or maple syrup instead of brown sugar for a more natural sweetness.
- Spicy Kick: Include chili flakes or increase the cayenne to turn up the heat.
- Smoky Flavor: A touch of smoked paprika adds a barbecue-like richness.
- No Onion Option: If you’re not a fan of onion, use onion powder or skip it entirely.
- Low-Sugar Alternative: Reduce the amount of sugar or use a sugar substitute if you’re watching your intake.
This recipe is forgiving and easy to adjust to your personal taste.
Serving and Pairing Suggestions
This homemade ketchup pairs beautifully with all your comfort food favorites. Think golden crispy fries, juicy burgers, grilled cheese sandwiches, and even meatloaf. I also love using it as a dipping sauce for chicken tenders or onion rings. It’s a flavor booster in wraps, breakfast burritos, or even as a spread on a breakfast sandwich with eggs and cheese.
If you’re into experimenting, try mixing it with mayo to make a quick fry sauce or blending it into homemade BBQ sauce. It’s so much more than a burger topping.
Storage and Reheating Tips
Once cooled, store the ketchup in a tightly sealed jar or a clean squeeze bottle. It keeps well in the fridge for up to 3 weeks. If you want to extend its life, you can freeze it in small portions using an ice cube tray, then transfer the cubes to a freezer bag. When you need some, just thaw and stir.
No reheating is required unless you’re using it in a warm dish. If so, gently heat it in a saucepan over low heat.
Frequently Asked Questions
How long does homemade ketchup last?
Stored properly in the fridge, it lasts about 3 weeks. For longer storage, freeze it in small batches.
Can I can this ketchup for longer shelf life?
Yes, but make sure to follow proper sterilization and canning procedures to ensure safety.
Is this ketchup gluten-free?
Yes! All the ingredients used are naturally gluten-free. Just double-check labels if you’re sensitive.
Can I make it without sugar?
Absolutely. You can skip the sugar or use a sugar alternative like stevia or monk fruit, though the flavor will be less sweet.
What type of vinegar is best to use?
White vinegar or apple cider vinegar works well. Apple cider adds a slightly fruity undertone that’s delicious.
Related Recipe You’ll Like
If you enjoy making condiments and comfort foods from scratch, you’ll love the hearty and flavorful Cheesesteak Tortellini in Rich Provolone Sauce. It’s creamy, meaty, and perfect for a cozy dinner night. Another must-try is my Creamy Ground Beef Alfredo Pasta which complements this ketchup recipe beautifully when paired with some baked fries or as a side sauce for dipping garlic bread.
For a complete home-style experience, make a batch of Cheesy Baked Tortellini with Meat Sauce to go alongside this ketchup and bring that comforting flavor to life.
Save and Share This Recipe for Later
Don’t forget to pin this Homemade Ketchup Recipe to your Pinterest board so you can always have it handy! It’s perfect for BBQ season, weekend family dinners, or just when you’re craving something homemade and satisfying.
Share it with your friends and family who appreciate good food made from scratch. Whether you’re spreading the love on Instagram, texting the link, or saving it in your meal prep collection, this is one staple worth sharing.
Homemade Ketchup Recipe
This Homemade Ketchup Recipe is a vibrant, tangy, and richly flavored condiment made from pantry staples like tomatoes, vinegar, and spices. It's naturally gluten-free, free from preservatives, and easy to customize to suit your taste. Whether you’re looking for a classic burger topper, a zesty dip for fries, or a base for sauces, this ketchup delivers bold flavor and smooth texture every time. Perfect for BBQs, meal prep, and elevating everyday dishes.
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes
- 1/4 cup apple cider vinegar (or white vinegar)
- 3 tablespoons brown sugar (or honey/maple syrup)
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- Pinch of cayenne pepper (optional)
Instructions
- Heat olive oil in a saucepan over medium heat.
- Sauté onion and garlic until soft and fragrant, about 3 to 5 minutes.
- Stir in tomato paste and cook for 1 to 2 minutes.
- Add crushed tomatoes, vinegar, brown sugar, salt, paprika, allspice, cloves, and cayenne. Mix well.
- Bring to a simmer and reduce heat to low. Simmer uncovered for 20 to 25 minutes, stirring occasionally.
- Blend the mixture using an immersion blender or regular blender until smooth.
- Optional: Strain through a fine mesh sieve for an ultra-smooth texture.
- Let cool completely, then transfer to a clean jar or squeeze bottle.
Notes
- Taste and adjust sweetness, tang, and spices to your preference.
- For a smoky flavor, try adding smoked paprika.
- Store in the refrigerator for up to 3 weeks.
- Freeze in small portions for extended use.
- Skip the cayenne if you prefer a milder ketchup.
