Homemade Ketchup

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.

Course Side Dish

Cuisine American

Keyword condiments, homemade ketchup, ketchup, sauce

Prep Time 10

Cook Time 25

Total Time 35

Servings oz

Calories 29kcal

Cost $10

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

Nutrition information is provided as an estimate only.

Prep Tips:

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