Homemade Ketchup Recipe
Published May 7, 2024. This post may contain affiliate links. Please read my disclosure policy.
This tasty homemade ketchup recipe is perfectly sweet and tangy, making it the ultimate accompaniment for your burgers and fries. Once you discover how easy it is to make and how delicious it is, there’s no reason to buy it pre-made again.
A sauce can make or break any meal. The easier to prepare, the better. Try out my Red Bell Pepper Coulis or Cilantro Lime Sauce.
Ketchup
Ketchup is a popular condiment in the United States and Britain of thickened pureed tomatoes with a tangy-sweet, and a hint of spice flavor. It’s used in many ways, from dipping fries in, serving on cheeseburgers, or even pouring scrambled eggs. In addition, it is also a common ingredient in recipes like BBQ sauce or marinades.
The original intent of ketchup came from China in the 17th century and was known as Ke-Asia, where it was served as a spicy condiment for pickled fish. It eventually made its way to Britain in the late 18th century and was changed over the years to what it is now. It can also be called catsup or catchup.
Ingredients and Substitutions
- Tomato – You can use tomato puree or crushed for this recipe. In addition, you can peel, blend until smooth, and strain fresh tomatoes for this.
- Tomato Paste – Any brand or homemade tomato paste will work.
- Spices — I used a combination of cinnamon, cloves, and cayenne pepper. Other spices you could add are crushed red pepper flakes or ground allspice.
- Sugar – Light, dark, or granulated sugar can be used.
- Salt – I always use coarse salt in my cooking and baking.
- Vinegar – You can use apple cider or white distilled vinegar.
- Water – Plain tap water is used in this recipe.
- Onion – You can use a red, white, yellow, or sweet onion. In addition, you’ll need whole garlic cloves. Substitute the fresh onion with 2 teaspoons of onion powder. You can also substitute the fresh garlic for 1 teaspoon of garlic powder.
- Oil – I used olive oil, but any neutral-flavored oil will work.
How to Make Homemade Ketchup
Add the oil to a medium-sized sauce pot over low to medium heat.
Stir in the onions and garlic and cook for 5 to 7 minutes or until softened and lightly browned. Do not caramelize.
Next, add the tomato puree, water, tomato paste, cinnamon, cloves, cayenne pepper, sugar, salt, and vinegar.
Bring the mixture to a boil and then simmer over low heat while occasionally stirring for 40 to 45 minutes or until the consistency resembles ketchup.
Strain the ketchup through a fine mess strainer using a spoon or rubber spatula to help push through as much as possible.
Chill the ketchup before storing or serving.
Make-Ahead and Storage
Make-Ahead: You can make this several days ahead.
How to Store: Cover and keep in the refrigerator for up to 14 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before using.
Chef Notes + Tips
- If you use garlic and onion powder, you will not need oil as there is no need to sauté the dry ingredients. You simply add everything to the pot and cook.
- I usually add the water from the tomato puree to the can or jar, giving it a few shakes before pouring it into the pot.
- You can jar this, cover it in water, and boiled for 10 minutes before cooling it to room temperature and storing it in a cool, dark place for up to 6 months.
- 24 ounces of canned tomatoes is equal to 4 cups of fresh.
More Sauce Recipes
Homemade Ketchup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 peeled small diced small yellow onion
- 3 finely minced garlic cloves
- 24 ounces tomato puree
- ½ cup water
- 3 tablespoons tomato paste
- ½ cup apple cider vinegar
- ½ cup packed light brown sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 to ¼ teaspoon ground cayenne pepper
- 1 teaspoon coarse salt
Instructions
- Add the oil to a medium-sized sauce pot over low to medium heat.
- Stir in the onions and garlic and cook for 5 to 7 minutes or until softened and very lightly browned. Do not caramelize.
- Next, add in the tomato puree, water, tomato paste, cinnamon, cloves, cayenne pepper, sugar, salt, and vinegar.
- Bring the mixture to a boil and then simmer over low heat while occasionally stirring for 40 to 45 minutes or until the consistency resembles ketchup.
- Strain the ketchup through a fine mess strainer using a spoon or rubber spatula to help push through as much as possible.
- Chill the ketchup before storing or serving.
- Make-Ahead and Storage