Make homemade ketchup with simple pantry staples! This old-fashioned recipe is rich, smooth, full of real tomato flavor, and made without high fructose corn syrup or artificial ingredients.
How To Make Homemade Ketchup
There was a time when condiments like ketchup weren’t something you grabbed off the grocery store shelf. Home cooks made them from scratch using humble pantry staples and ingredients they had on hand. Whether they were preserving an abundant tomato harvest or simply making the most of what was in the kitchen, homemade ketchup was an economical way to create a flavorful staple that could be used on everything from burgers and fries to meatloaf and potatoes.
This homemade ketchup recipe brings that old-fashioned tradition back with a simple ingredient list and vibrant, real tomato flavor that you just can’t get from a bottle. Made without high fructose corn syrup, artificial colors, or preservatives, it’s rich, smooth, slightly tangy, and perfectly balanced with warm spices. It’s a wonderful way to enjoy a condiment made from real food ingredients. Once you taste the fresh, homemade flavor, you may never want to go back to store-bought ketchup again!
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Ingredients
- 16 Ounces Tomato Sauce
- 16 Ounces Tomato Paste
- 1 Cup Apple Cider Vinegar
- 1 Cup Water
- 1/2 Cup Granulated Sugar
- 1/4 Cup Brown Sugar, packed
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Tablespoon Salt
- 1/2 Teaspoon Black Pepper
Helpful Kitchen Tools
Instructions
- Add all ingredients to a medium saucepan over medium heat.
- Cook while stirring continuously for about 3-5 minutes, or until boiling.
- Reduce the heat to low and simmer for 20 more minutes, stirring every couple of minutes.
- Remove from heat and allow to cool to room temperature. Taste and adjust seasoning as needed.
Prep Tips:
- Yield: About 40 ounces or 5 cups
- Tomatoes: For the best homemade ketchup, plain tomato sauce is the way to go. Look for a can labeled simply “tomato sauce” with no added herbs, garlic, onions, or seasonings. Since you’ll be adding your own vinegar, sugar, and spices, starting with an unseasoned sauce gives you complete control over the flavor. If you only have tomato puree or crushed tomatoes on hand, they can work too, but you’ll likely need to simmer the ketchup longer to achieve the right consistency.
- Storage: Store in an airtight container or jar in the refrigerator for up to 3 weeks, or freeze for up to 3 months (in a freezer-safe container). For longer refrigerator storage, pour the hot ketchup into clean, room-temperature mason jars and screw on the lids. As the ketchup cools, a vacuum seal may form, helping it stay fresh even longer. Once the jars have cooled completely, tighten the lids if needed and refrigerate. Do not pour hot ketchup into cold glass jars, as the sudden temperature change can cause them to crack.
- Safety Note: This recipe is not formulated or tested for water bath canning or storage outside of the fridge or freezer.
Homemade Ketchup Recipe (Printable Recipe Card)
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Homemade Ketchup
Equipment
- medium saucepan
Ingredients
- 16 Ounces Tomato Sauce
- 16 Ounces Tomato Paste
- 1 Cup Apple Cider Vinegar
- 1 Cup Water
- 1/2 Cup Granulated Sugar
- 1/4 Cup Brown Sugar packed
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Tablespoon Salt
- 1/2 Teaspoon Black Pepper
Instructions
- Add all ingredients to a medium saucepan over medium heat.
- Cook while stirring continuously for about 3-5 minutes, or until boiling.
- Reduce the heat to low and simmer for 20 more minutes, stirring every couple of minutes.
- Remove from heat and allow to cool to room temperature. Taste and adjust seasoning as needed.
Notes
- Yield: Makes about 5 cups (40 oz) of ketchup.
- Tomato Sauce: Use plain, unseasoned tomato sauce for the best flavor. If using tomato puree or crushed tomatoes, simmer a little longer to reach the desired consistency.
- Storage: Refrigerate in an airtight container for up to 3 weeks or freeze for up to 3 months. For longer refrigerator storage, pour the hot ketchup into room-temperature mason jars, allow to cool completely, then refrigerate. Do not pour hot ketchup into cold glass jars.
- Not for Canning: This recipe is intended for refrigerator or freezer storage only and has not been tested for water bath canning.
Nutrition
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